Panforte
This nougat-like cake, rich in nuts, candied peel and spices, is a Christmas specialty of Siena in Italy. Kids can help with the fruit and nut mixture but will need supervision with the honey/sugar mixture.
Inroduction
About this Recipe
By: Sheridan Rogers
Ideally the tins should be lined with edible rice paper. If you can’t find any, use non-stick baking paper or aluminium foil lightly brushed with vegetable oil. A pinch of nutmeg added along with the cinnamon is a nice addition.
Ingredients
- hazelnuts 125g, toasted, skinned and roughly chopped
- blanched almonds (or unsalted macadamias) 150g, toasted and roughly chopped
- mixed peel 150g
- plain flour 60g
- cocoa 25g
- ground cinnamon 3 teaspoons
- caster sugar 1/2 cup
- honey 1/2 cup
Preheat oven to 150ºC. Lightly oil sides of a 20cm flan ring (or 4 x 12.5cm flan rings) and line with baking paper or alfoil (there’s no need to oil the tin if using rice paper.)
In a mixing bowl, combine the nuts and peel. Sift over the flour, cocoa and cinnamon and mix well.
Put the sugar and honey into a small saucepan and bring to simmering point. Leave to simmer for 2-3 minutes, watching it carefully, then pour over the fruit/nut mixture. Stir well with a wooden spoon to combine – it will be very sticky.
Spoon into the prepared tin (or tins), pressing down firmly – it helps to dip your hands in milk to do this. If you’re using rice paper, place another layer of rice paper on top.
Bake for 30-35 minutes. Allow to cool. Turn out and sprinkle with sifted icing sugar.
Wrap in cellophane and tie with red and green ribbons.