TUSCAN CHRISTMAS FRUIT CAKE ...PANFORTE

Preheat your oven to 180 deg C. Grease and line 2 x 25 cm round pans. Place 250 gm of blanched almonds and 250 gm blanched hazelnuts on a baking tray and toast in the oven until golden . Then reduce the oven temp to 160 deg C Sift together 2 cups of plain flour , 1 tbs of ground cinnamon, 1 tsp of mixed spice . Now add the toasted nuts to the mix along with 750 gm of mixed dried fruit Place 310 gm of castor sugar in a saucepan with 310gm of honey and allow to boil , it should reach a temperature of 115 deg C on a sugar thermometer ( if you don't have a sugar thermometer , test a little of the mixture in cold water , it should not disintegrate but flatten of its own accord when picked up with your fingers .) When the syrup is heated , pour into the bowl and mix thoroughly and quickly . Pat the mixture into the tins using your hands that have been dipped in cold water, to prevent sticking . Bake in the preheated oven (160 deg C)for 45 minutes . Remove from the oven and transfer to a wire rack to cool completely . Dust liberally with icing sugar slice in thin wedges to serve .