Cranberry, orange and almond panforte

The mix of orange, dried cranberries and festive spices conjures all the best loved flavours of Christmas. Perfect served with coffee when you know you’ve had enough to eat, but a slice of something sweet would really hit the spot. 120g dark chocolate 90ml runny honey 30ml sherry 50ml orange juice 200g dried cranberries 40g dried figs, roughly chopped 60g candied peel, finely chopped 250g almonds, roughly chopped 100g walnuts, roughly chopped 110g plain flour 35g cacao powder 150g coconut sugar Zest of 1 orange 1tsp mixed spice ½tsp ground cinnamon ¼tsp salt

1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Set a pan of water on a medium heat and bring to a simmer. Break up the chocolate into pieces and put into a heatproof bowl placed over the simmering pan. Once melted, add the honey, sherry and orange juice and mix. Take off the heat.

2 Combine all the remaining ingredients in a large bowl and stir together until thoroughly combined. Pour the chocolate mixture over and stir through – the contents of the bowl will look very thick, but continue to stir until everything is nicely coated in chocolate.

3 Grease and line an ovenproof frying pan or 20cm cake tin. Spoon the mixture into the pan or tin and press down until evenly distributed. Bake in the oven for 35-40min, or until set at the sides.

4 Leave to cool before removing from the tin. Cut into slices and serve.