We’re taking in Italy on Day 4 of my christmas countdown. I can never say “no” to a slice of Italian Panforte. Especially when it’s dusted with icing sugar and served with a sneaky port or two or three. Christmas prep is stressful don’t ya know!
Recipe by Delicious Magazine - Australia
100 g dried figs, chopped
⅓ c glace ginger, chopped
100 g mixed peel
1 ⅓ c hazelnuts, lightly toasted, skins removed
125 g macadamias, lightly toasted
225 g plain flour, sifted
⅓ c cocoa, sifted - plus extra to dust
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
½ c honey
200 g caster sugar
125 g dark chocolate, chopped
2 tbsp Amaretto
icing sugar, to serve
Preheat the oven to 160°C. Line a 26cm round cake tin with baking paper.
Combine the figs, ginger, mixed peel, nuts, flour, cocoa and spices in a large bowl.
Place the honey and sugar in a saucepan over a low heat, and bring to a simmer. Add the chocolate, and stir until melted. Pour over the fruit mixture with the Amaretto, and stir to combine. Spread evenly in the cake tin, and bake for 1 hour or until a skewer comes out clean. Cool completely in the pan, then turn out and dust with sifted icing sugar. Cut into slices to serve.
Makes 12 – 14 slices
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018