Panforte
Over a year ago
3,464 views
Ingredients
- ½ cup flour
- 2 teaspoons cinnamon
- 2 cups mixed fruit peaches sultanas mixed peel or of you choice
- ½ cup each of toasted almonds hazelnuts walnuts
- ½ cup liquid honey
- 125 gms or 4 ounces dark chocolate broken into small pieces
- ¼ cup caster sugar
- 1 egg lightly beaten
- 1 tablespoon brandy
- 2 tablespoons cocoa
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
Method
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1
Preheat oven to 180 degrees C / 350 degrees F.
Line a 23 cm / 9 inch round cake tin with non stick baking or silicone paper.
Sieve flour, cocoa and cinnamon into a large bowl and add the dried fruit and nuts.
Place honey and sugar into a small saucepan and stir over a low heat until the honey melts and the sugar dissolves. Remove from heat and stir in chocolate until melted.
Add chocolate mixture, egg and brandy to dry ingredients. Mix well. Press into tin and bake in preheated oven for about 40 minutes - check to see it does not burn.
Dust with icing sugar and serve.
This cake keeps well - if you can resist the temptation to nibble away at it.
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