Italian Orange Dessert

Rinse the kumquats in hot water, pat dry, cut into slices and remove any seeds. In a medium bowl, combine the kumquats and wine. Marinate for 30 minutes.

Preheat the oven 350º F. Butter the sides of a 9-inch springform pan. Line the bottom of the pan with buttered parchment paper. Set aside.

Combine the kumquat mixture and sugar in a saucepan and simmer over low heat for 10 to 12 minutes, stirring constantly.

In a large bowl, combine the chopped figs and honey; mix well. Add flour, 1 teaspoon ground cinnamon, allspice and cocoa powder, stirring to incorporate. Add the kumquat mixture and the chopped nuts; mix well.

Pour the batter into the prepared pan. Using the back of a spoon, evenly spread the Panforte, smoothing the top. Bake for about 30 minutes, or until the top is no longer sticky. Cool in the pan on a wire rack for 5 to 10 minutes. White the Panforte is still warm, release the sides of the pan and dust the top heavily with confectioners' sugar.

Once the cake is completely cool, wrap tightly in plastic wrap and store in a cool, dry place.