Hot and spicy chunks of ginger and seasonings of white pepper make this panforte rather more-ish and perfect with coffee. Keep in an airtight container.

Ingredients

• 1¾ cups flour
• ¼ cup cocoa
• 1 tsp mixed spice
• ¼ teaspoon each ground white pepper and cinnamon
• 1 cup chopped crystallised ginger
• 2 cups chopped toasted macadamia nuts
• 1 cup corn syrup (see Cook’s Tip)
• ¾ cup caster sugar
• vanilla essence
• icing sugar for dusting

Method

1. Sift the flour, cocoa and spices into a large sturdy bowl. Stir in the ginger and macadamia nuts and make a well in the centre.
2. Warm the corn syrup in a saucepan over a low heat. Sprinkle over the caster sugar and stir continuously until the sugar has dissolved. Add the vanilla essence and bring to the boil.
3. Once boiling, remove from the heat and allow the bubbles to subside. Pour into the dry ingredients and mix with a sturdy wooden spoon until all the mixture is incorporated. The mixture becomes quite hard to mix.
4. Press into a well greased and baking paper-lined 23cm round spring-form cake tin and press down firmly with your hands. If they get sticky, wet your hands slightly.
5. Bake at 170°C for 25 minutes. The centre will be soft and the edges firm. Cool in the cake tin for at least 30 minutes before turning out on to a cake rack to cool thoroughly.
6. Keep in an airtight container for 2-3 days if you can before serving. Serve dusted with a thick layer of icing sugar. Serve in tiny wedges.

Cooks Tips

Corn syrup is readily available in supermarkets. Look for it in the sugar section near the golden syrups.