Panforte
Over a year ago
9,971 views
Ingredients
- 100g (4oz) Hazelnuts shelled
- 125g (4½ oz) Candied mix peel chopped
- 100g (4oz) Dried figs chopped
- 100g (4oz) Blanched almonds
- 1 pack (37g) Maltesers crushed
- 50g (20oz) Flour plain
- 25g (1oz) Cocoa powder
- 1 tsp Cinnamon ground
- ¼ tsp Cloves ground
- ¼ tsp Coriander ground
- ¼ tbs Nutmeg grated
- 175g (6oz) Sugar caster
- 175g (6oz) Honey clear
- Icing sugar for decoration
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Traditional Italian Christmas Cake
Method
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1
1. Preheat oven to 180C, 350F, Gas 4.
2. Grease 20cm/8" tin and line base with rice or grease proof paper.
3. Toast nuts in the oven (or dry frying pan)until golden all over. Cool then chop.
4. Mix together nuts, peel, figs and Maltesers in a bowl then sift the flour, cocoa and spices and mix well.
5.Heat sugar and honey in a pan, stirring until sugar has dissolved. Bring to boil for a few mins until syrupy.
6. Stir into mixture until all coated and then place in the tin, and press down well.
7. Bake for about 45 mins.
8. Leave to cool, peel off paper and dust liberally with icing sugar.
It can be a little time consuming, but it really is worth toasting the nuts separately. For small quantities, a dry pan on a low heat is the best solution, I find...and move the pan often.
Sounds delicious - but how you toast the nuts evenly without burning some bits and not others?