Panforte (Recipe)

From Cake and Bake Show

Panforte (Recipe)

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Panforte (Recipe)

From Cake and Bake Show

£0.00

Ingredients
15g unsalted butter, plus a little extra for greasing
Rice paper
50g dark chocolate, at least 70% cocoa solids, broken into pieces
100g blanched hazelnuts
150g whole blanched almonds 50g pine nuts
50g candied peel, finely chopped
125g ready-to-eat dried figs, finely chopped
Zest of 1 orange
75g plain flour, sifted
1 tsp ground cinnamon
Pinch of ground black pepper, mace and nutmeg 75ml sweet sherry
5-6 tbsp thick-set honey
150g golden caster sugar

Prep 30 mins cook 35 mins SERVES 10-12

1 Grease a 20cm round springform cake tin and line with baking parchment. Cut a round of rice paper to fit, and place it on top of the parchment. Preheat the oven to 150°C/130°C fan oven/gas mark 2.
2 Put the chocolate in a bowl with the butter and place in the microwave for 30-60 seconds on low until melted. Check the bowl every now and then and tip it around to ensure the pieces of chocolate melt evenly. Stir gently to mix, then set aside to cool a little.
3 Whiz the hazelnuts and almonds in a food processor to roughly chop them. (Or chop them by hand with a large sharp knife in batches on a board.) Place in a large bowl with the pine nuts, candied peel and figs.
4 Stir the orange zest, flour, cinnamon and spices into the nut mixture. Put the sherry, honey and sugar together in a pan and place over a low heat. Simmer gently to dissolve the sugar. Bring to the boil and cook for 4-5 minutes to cook off the alcohol and thicken the mixture slightly. Pour into the nut mixture, along with the melted chocolate and butter and mix until well blended.
5 Spoon the mixture into the tin and spread out evenly, smoothing over the top. Bake for 30 minutes. Remove from the oven and leave to cool in the tin. The mixture may still look runny, but it will set on cooling.
6 When ready to serve, undo the lock on the springform tin, take off the parchment and slide onto a board. Slice into wedges, arrange on a plate, and enjoy.

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