Jewel Box

Australian Panforte


Preparation info

  • Serves


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

Based on an old Australian recipe, this cake is simplicity itself to make and is packed with whole nuts and fruits, bound with a little butterless cake batter. If you prefer, you could make a more tasteful, reserved cake using dark, undyed cherries.


For the Cake

  • unsalted butter, for the tin
  • 180 g whole brazil nuts
  • 180 g whole pecan nuts


Preheat the oven to 140°C/fan 130°C/275°F/gas mark 1. Butter a 20cm, 7.5cm deep square cake tin and line the base with baking parchment. Wrap with a collar of brown paper tied with string.