STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from gggiraffe.blogspot.com/2009/12/christmas-day-panforte-and-more.html/”
READY IN:
1hr 10mins
SERVES:
36
YIELD:
36 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 320°F and line a 9" square pan with parchment.
  2. Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
  3. Sift flour, ground almonds, cocoa and spices into a large bowl.
  4. Add zest, nuts, figs, apricots, salt and mince mixture.
  5. Stir to combine well – it will be quite stiff.
  6. Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
  7. Bake for 30-35 minutes, until firm and dull-looking on top.
  8. Cool in pan, then invert onto a board and dust with icing sugar.
  9. Cut into 36 pieces.
  10. Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: