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Mixed nut and fig panforte
Mixed nut and fig panforte
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Italian Christmas panforte: A modern twist on traditional fruitcake.
Ingredients:
  • Vegetable oil, to grease
  • 3 sheets edible rice paper
  • 1 x 100g pkt blanched almonds
  • 115g (3/4 cup) pistachio kernels
  • 1 x 100g pkt hazelnuts
  • 300g dried figs, quartered
  • 100g (2/3 cup) plain flour
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 80ml (1/3 cup) honey
  • 70g (1/3 cup) caster sugar
  • 70g (1/3 cup, firmly packed) brown sugar
  • 40.00 gm water
  • Icing sugar, to serve
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 20cm round cake pan with oil, then line the base with 1 1/2 sheets of rice paper.
  • 1. Scatter almonds and pistachios on a baking tray, and hazelnuts on a separate tray. Toast in the oven for 5 minutes or until fragrant. 2. Transfer hazelnuts to a clean tea towel and gently rub to remove skins. 3. Combine almonds, pistachios, hazelnuts, figs, flour, ginger, cinnamon, and cloves in a heatproof bowl.
  • In a saucepan over low heat, gently melt honey, sugars, and water. Stir for 2 minutes until sugars dissolve. Increase heat to medium-high and boil without stirring. Let it simmer for 3 minutes until it reaches 116°C (soft ball stage). If you don't have a thermometer, test it by dropping a small amount into cold water until it forms a soft ball.
  • Combine the honey mixture with the nut mixture and stir well. Transfer the mixture into the prepared pan, smoothing the surface. Bake in the oven for 45 minutes or until set. Let it cool in the pan, then dust lightly with icing sugar and cut into wedges before serving.

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