Panforte

Panforte

This classic italian dessert will have your customers saying “molto delizioso” in no time. Don’t believe the myth, this isn’t a Christmas dessert, but rather enjoyed by Italians year round.

Serves

Makes 12

Preparation Time

15 minutes

Cook Time

45-50 minutes, plus cooling

WHAT YOU NEED

• Vegetable oil for oiling
• 20g unsweetened cocoa powder, plus extra for dusting
• 100g granulated sugar
• 100g honey
• 50g hazelnuts, toasted
• 50g whole blanched almonds, toasted
• 50g walnut pieces, toasted
• 20g dried cherries
• 40g dried figs, cut into quarters
• 40g candied orange peel, chopped
• 50g plain (all-purpose) flour
• 50 g dark chocolate (at least 70 per cent cocoa solids), finely chopped
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon mixed (pumpkin pie) spice
• 30g unsalted butter
• Icing (confectioners’) sugar for dusting

WHAT TO DO

Preheat the oven to 160°C

Line the sides and base of a 20cm round loose-based or springform tin with baking paper, then lightly oil the base and dust with cocoa powder.

Line the sides and base of a 20cm round loose-based or springform tin with baking paper, then lightly oil the base and dust with cocoa powder.

In a large bowl, mix all the dry ingredients, including the remaining cocoa powder and spices together and combine well

Once the sugar and honey mixture has reached the correct temperature, remove from the heat and add the butter, then mix well. Pour the mixture over the dry ingredients, stirring to mix well. Pour the mixture into the prepared tin and bake in the oven for 30-35 minutes

Remove from the oven and leave to cool in the tin for 10-15 minutes on a wire rack

Using a knife, slowly loosen the edges of the panforte around the tin. Remove the base from the side of the tin and leave to cool completely

Remove the baking paper from the bottom of the panforte, then dust icing sugar over the top and cut into wedges. Store in an airtight container for up to a week.


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