Orange Hazelnut Panforte

Preheat oven to 160°C. Lightly grease and line the base and sides of a 20cm-round shallow cake pan with edible rice paper.

Place the almonds, hazelnuts, Brazil nuts, orange peel, figs, cherries, flour, cardamom and orange rind in a large heatproof bowl.

Combine the honey, combined sugars and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until a sugar thermometer reaches 116°C (soft ball stage). Remove from heat and add to the nut mixture. Quickly stir to combine and transfer to the prepared pan. Use your hands to press the mixture to flatten.

Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Store in an airtight container.