Mocha Panforte

Ingredients for 1 servings:

• 200 ml coffee
• 100 ml liqueur (coffee liqueur)
• 200 g dried fruits (e.g. apricots, apples)
• 100 g sugar
• 175 g honey
• 100 g butter
• 100 g fig(s), dried
• 250 g flour
• 50 g cocoa powder, plus cocoa for dusting
• 1 tbsp instant coffee powder
• ½ tsp cinnamon
• 1 pinch of clove(s)
• 1 pinch of nutmeg, freshly grated
• 1 orange(s), organic, grated peel
• 70 g hazelnuts
• 70 g walnuts
• 70 g almonds

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 5 minutes

Italian fruit bread with coffee and coffee liqueur

Mix the coffee and liqueur. Soak the dried fruit (except the figs) in it overnight. Drain and reserve the liquid. Chop the fruit. Preheat the oven to 160°C (140°C fan-assisted oven). Heat the sugar, honey, butter, and chopped dried fruit in a saucepan until the sugar has dissolved. Finely chop the figs. Mix the flour, cocoa, coffee powder, and spices and stir them into the honey and fruit mixture along with the orange zest, all the nuts and almonds, and the chopped figs. If the mixture is too thick, stir in about 100 ml of the soaking liquid. The dough should be sticky and not completely dry. Line a springform pan with baking paper, pour in the mixture, and smooth it down. Bake in the hot oven for about 20 minutes. Let cool in the pan. Then remove the cake from the pan, remove the baking paper, and cut the cake into thin strips. Dust with cocoa powder.