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Panforte
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Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Italian Christmas bread bursting with fruit and nuts galore!
Ingredients:
Meltedbutter, to grease
1 x 125g pkt whole blanched almonds
115g (3/4 cup) whole pistachio kernels
125g (1/2 cup) coarsely choppeddessert figs
1 x 100g pkt mixed glace cherries
100g (1/3 cup) coarsely choppedglace ginger
100g (2/3 cup) plain flour
2.50 gm ground ginger
1/2 tsp ground cloves
80ml (1/3 cup) honey
70g (1/3 cup) caster sugar
70g (1/3 cup, firmly packed) brown sugar
Instructions:
Preheat your oven to 180C. Grease a 20cm round cake pan with melted butter and line the base with non-stick baking paper.
Evenly distribute almonds on one side of a baking tray and pistachios on the other side. Toast in preheated oven for 8 minutes or until golden brown. Take out of the oven and lower the temperature to 160°C.
In a large heatproof bowl, mix together the almonds, pistachios, figs, cherries, glace ginger, flour, ground ginger, cinnamon, and cloves.
In a small saucepan, gently warm the honey and mixed sugars until the sugar dissolves when stirred, about 2 minutes. Then, increase the heat to medium-high to bring the mixture to a boil. Lower the heat and let it simmer without stirring for 3 minutes until it reaches 116°C on a candy thermometer or forms a soft ball in cold water to indicate it has reached the soft ball stage.
Combine the hot honey mixture with the nut mixture, stirring quickly until well mixed. Transfer to the prepared pan, flatten the top, and bake in a preheated oven for 35-40 minutes or until set. Let it cool for 2 hours, then slice into wedges before serving.