Panfortino

• 250 g honey
• 200 g cane sugar
• 150 g sun dried cherries
• 2 dl chopped roasted almonds
• 1,5 dl chopped pistachio
• 1,5 dl chopped roasted hazelnuts
• Zest from half an organic orange
• 3,5-4 dl flour
• 0,75 dl cocoa
• 1 teaspoon cardamom
• 180-190 g chopped chocolate (min. 70% cocoa)

Oven temperature: 170°C

Put baking paper in the baking tin (25x25 cm or whatever comes close). Prepare all ingredients in the right measures so that they are ready for quick adding into the dough.

Heat honey and cane sugar for about 5 minutes - stirring constantly until the mix is quite liquid. Add the remaining ingredients fast. The dough gets very dense and heavy, and the faster you add the remaining ingredients the easier it is to mix everything. Put the dough into the baking tin and press it flat. Bake for 25 minutes.

When the cake is cool, cover it with cellophane and leave for 1 day. The covering helps the cake to settle even further. Before serving cover liberally with icing sugar.