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Panforte
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Prep Time:
45 minutes
45 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
105 minutes
105 minutes
Put your twist on classic Italian Christmas cake.
Ingredients:
- 160g almond
- 145g cashew
- 150g date
- 145g hazelnuts
- 100g red glace cherries
- 100g plain flour
- 5.00 gm mixed spice
- 2.50 gm ground ginger
- 80ml honey
- 70g caster sugar
- 70g brown sugar
- 40.00 gm water
- Icing sugar mixture, to dust
Instructions:
- 1. Preheat the oven to 160°C. 2. Spread hazelnuts on one oven tray, and almonds and cashews on another. 3. Bake for 6-8 minutes, until lightly toasted. 4. Remove from oven and rub hazelnuts in a clean tea towel to remove skins. 5. Combine nuts, dates, cherries, flour, mixed spice, and ginger in a large heatproof bowl.
- Prepare a 20cm round cake tin by greasing and lining the base with baking paper.
- In a saucepan over low heat, mix honey, caster sugar, brown sugar, and water. Stir occasionally, brushing down the sides of the pan to dissolve any sugar crystals. Cook for 5 minutes until sugar dissolves. Increase heat to high and boil without stirring until a sugar thermometer reads 116°C (soft ball stage), about 2-3 minutes. Remove from heat and swiftly combine with nut mixture. Press mixture into a pan using your hands to flatten.
- After baking for 45 minutes in a preheated oven, let it cool in the pan. Gently loosen the edges with a knife, flip onto a clean surface, discard the baking paper, dust with icing sugar, and store in an airtight container.