A traditional Italian dessert, panforte contains fruits and nuts -very similar to fruitcake.
Ingredients
| 130 g | Blanched almonds |
| 130 g | Hazelnuts (Main) |
| 150 g | Dried fruit, eg apricots, raisins, mango, pineapple, currants, finely chopped (Main) |
| 50 g | Mixed peel, finely chopped |
| 2 Tbsp | Cocoa powder |
| 75 g | Flour |
| 1 tsp | Ground cinnamon |
| ½ tsp | Ground ginger |
| 1 tsp | Ground nutmeg |
| ½ cup | Sugar |
| 5 Tbsp | Honey |
| 70 g | Dark chocolate, melted |
| 1 to grease | Oil |
Directions
- Preheat oven to 180C.
- Line a 20cm springform cake tin with non-stick baking paper. Toast the nuts for 10 to 15 minutes.
- Cool and rub off the hazelnut skins by either rolling in a tea towel or putting them in a jar and shaking. Roughly chop.
- In a large bowl, put the nuts, fruit, peel, cocoa, flour and spices. Mix thoroughly. In a saucepan, heat the sugar and honey together. Bring to a boil, then pour in the melted chocolate and quickly pour into the other ingredients. Mix well.
- Lightly oil your hands and quickly press the mixture into the tin. The mixture will become stiff quite quickly so don't muck around. Bake for 20 to 25 minutes.
- The panforte will harden as it cools. Cool completely before removing from the tin.