Panforte
This is a popular Christmas treat in Italy and is stuffed full of wonderful dried fruits, nuts and spices. Meaning “strong bread” it has a rich history dating back to the 13th century in Siena, but is now enjoyed throughout Italy and beyond.
- ½ cup hazelnuts - roasted & peeled
- ½ cup blanched almonds - roasted
- ½ cup pistachios
- 200 grams dried figs - chopped
- 75 grams currants
- 50 grams dried cranberries (craisins) or glace' cherries
- zest of 2 oranges
- 2/3 cup plain flour
- 1 ½ tablespoons cocoa
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup honey
- 2/3 cups caster sugar
- 150 grams good quality dark chocolate
Pre-heat oven to 160 degrees C. Grease and line a 18-20cm cake tin. Spread the nuts in a greased shallow tray and roast in oven for around 15 minutes or until golden brown. Take out and set aside to cool. Skins from hazelnuts can now be removed by rubbing in between paper towel. Reduce oven to 150 degrees C. Combine all the dry ingredients, dried fruit, nuts and zest in a large bowl and mix well. Break chocolate into pieces and melt in a heat-proof bowl over a saucepan of simmering water (or in microwave.) Place honey and sugar in a small saucepan and cook over a medium heat, stirring frequently until sugar dissolves, then simmer gently on a higher heat for another 3 minutes. Pour both honey and chocolate mixtures into dry ingredients, while still hot, and stir quickly to combine thoroughly using a wooden spoon. Spoon mixture into cake tin, pressing and smoothing down. Bake in the preheated oven at 150 degrees C for around 50 minutes or until firm. Turn out onto wire rack and remove baking paper. Allow to cool for 2 hours. Sprinkle a dusting of icing sugar over the top, and cut into thin slices or wedges. Store covered in foil in an air-tight container (can be kept this way for a couple of weeks.)