White Chocolate, Honey and Almond Panforte

300g white chocolate, chopped
¾ cup honey
1 teaspoon vanilla extract
1 1/3 cups (185g) all purpose flour, sifted
¼ cup crystallized ginger, finely chopped
¼ cup dried apricots, finely chopped
¼ cup finely chopped candied orange peel
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
pinch of salt
pinch of freshly ground black pepper
200g whole almonds, toasted and cooled
Icing sugar, to dust

Preheat the oven to 160°C/325°F. Line a 22cm (9in) springform cake pan with baking paper*.
Place chocolate, honey and vanilla in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water), stirring until melted and smooth. Set aside.
Combine flour, crystallized ginger, apricots, orange peel, spices, salt, black pepper and almonds in a bowl. Stir in melted chocolate mixture until combined.
Pour into the cake pan and press down with the back of a spoon. Bake for 50-60 minutes until golden but soft to touch (cover loosely with foil if it is browning too quickly). Cool in pan, then turn out and dust with icing sugar, slice and serve.

* I used a regular 22cm baking pan, buttered, bottom lined with a circle of baking paper buttered as well. It was easy to remove the panforte from the pan, but the problem is that the paper got stuck on the sweet! I had to remove it with a sharp knife and it was a pain in the neck to do it (and it took me half an hour). I haven’t tested it yet but I believe foil would be a better alternative (buttered as well)

Serves 12-14