Panforte

Panforte

By
From
Atelier Confectionery
Makes
12
Prep
15 mins
Cooking time
45 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
20g unsweetened cocoa powder, plus extra for dusting
100g granulated sugar
100g honey
50g hazelnuts, toasted
50g whole blanched almonds, toasted
50g walnut pieces, toasted
20g dried cherries
40g dried figs, cut into quarters
40g Candied orange peel, chopped
50g plain flour
50g dark chocolate, finely chopped
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon mixed spice
30g unsalted butter
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C.
  2. Line the sides and base of a 20 cm round loose-based or springform tin with baking paper, then lightly oil the base and dust with cocoa powder
  3. Heat the sugar and honey together in a saucepan until the sugar has dissolved. Insert a sugar thermometer and cook until the syrup reaches 115°C.
  4. In a large bowl, mix all the dry ingredients, including the remaining cocoa powder and spices together and combine well.
  5. Once the sugar and honey mixture has reached the correct temperature, remove from the heat and add the butter, then mix well. Pour the mixture over the dry ingredients, stirring to mix well. Pour the mixture into the prepared tin and bake in the oven for 30–35 minutes.
  6. Remove from the oven and leave to cool in the tin for 10–15 minutes on a wire rack.
  7. Using a knife, slowly loosen the edges of the panforte around the tin. Remove the base from the side of the tin and leave to cool completely.
  8. Remove the baking paper from the bottom of the panforte, then dust icing sugar over the top and cut into wedges. Store in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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