Panforte
This nougat-like cake, rich in nuts, candied peel and spices, is a Christmas specialty of Siena in Italy. Years ago, on a visit to the island of Giglio off the Tuscan coast, I came across an ancient version of panforte made with dried figs, nuts, cocoa, dark chocolate, spices and bread dough called Panficato. You’ll find the recipe here.
Inroduction
About this Recipe
By: Sheridan Rogers
Ideally the tins should be lined with edible rice paper. If you can’t find any, use non-stick baking paper or aluminium foil lightly brushed with vegetable oil. A pinch of nutmeg added along with the cinnamon is a nice addition.
Ingredients
- hazelnuts 125g, toasted, skinned and roughly chopped
- blanched almonds (or unsalted macadamias) 150g, toasted and roughly chopped
- mixed peel 150g
- plain flour 60g
- cocoa 25g
- ground cinnamon 3 teaspoons
- caster sugar 1/2 cup
- honey 1/2 cup
Preheat oven to 150ºC. Lightly oil sides of a 20cm flan ring (or 4 x 12.5cm flan rings) and line with baking paper or alfoil (there’s no need to oil the tin if using rice paper.)
In a mixing bowl, combine the nuts and peel. Sift over the flour, cocoa and cinnamon and mix well.
Put the sugar and honey into a small saucepan and bring to simmering point. Leave to simmer for 2-3 minutes, watching it carefully, then pour over the fruit/nut mixture. Stir well with a wooden spoon to combine – it will be warm and very sticky and you might need to dip your hands in milk to bring it all together. Work quickly to ensure all the nuts and peel are incorporated.
Spoon into the prepared tin (or tins), pressing down firmly – dip your hands in milk to do this. If you’re using rice paper, place another layer of rice paper on top.
Bake for 30-35 minutes. Allow to cool. Remove the baking paper or foil, if using (but leave edible rice paper on) and sprinkle with sifted icing sugar.
Wrap in cellophane and tie with red and green ribbons.