Panforte

1/2 C all purpose flour
2 T unsweetened cocoa powder
1 t ground cinnamon
1/4 t ground coriander
1/4 t freshly grated nugmeg
1/4 t ground cloves
0 - pinch of ground white pepper
1 1/4 C coarsely chopped dried figs
1 C coarsely chopped walnuts
1/2 C coarsely chopped blanched almonds
1/2 C coarsely chopped candied orange peel
1/2 C coarsely chopped candied citron
2/3 C sugar
2/3 C light corn syrup
0 - confectioners' sugar

Preheat the oven to 300°F. Grease the bottom and sides of a 9" springform pan. Cut a 9" circle of waxed paper or parchment paper; place in bottom of pan and grease. Set aside.

in a small bowl, place the flour, cocoa, cinnamon, coriander, nutmeg, cloves, and white pepper; stir well to combine. In a large bowl, combine the figs, walnuts, almonds, orange peel, and citron. Add the flour mixture, stirring well to break up any lumps.

In a small saucepan, combine the sugar and corn syrup. Cook over medium-low heat, stirring occasionally, until the syrup forms a firm ball when dropped into cold water, or reaches 245°F on a candy thermometer. Immediately pour the syrup into the fruit and nut mixture; stir quickly until the flour is thoroughly moistened.

Spoon the batter into the prepared pan. Press into an even layer with the back of a large spoon. Bake for 45 minutes. Let cool completely in the pan on a rack.

Remove the sides of the springform pan and invert the cake onto a plate lined with a piece of waxed paper. Remove the bottom and peel off the paper circle. Set a cake plate over the top and turn the cake right side up. Sprinkle with confectioners' sugar.

From Mediterranean Vegan Kitchen