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Panforte

Makes 1

This dense fruit and nut cake, typically made in Tuscany has excellent keeping qualities. Enjoy eating panforte as a breakfast alternative, a snack with coffee or serve with dessert wine after a meal.

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Free from Egg, Soya, Dairy
Vegetarian, Organic, Without crystal sugar

Ingredients

Change Quantities:
  • 75g blanched almonds
  • 75g shelled hazelnuts
  • 50g shelled pistachios
  • 100g mixed candied peel
  • 100g dried apple
  • 75g Doves Farm Organic Pasta Flour
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 100g honey
  • 75g sugar
  • 2 20cm/8" circles of rice paper
  1. Line a 20cm/ 8” round cake tin with a circle of rice paper and pre-heat the oven.
  2. Put the almonds, hazelnuts and pistachios on an oven tray, bake in a hot oven for 5 - 6 minutes until golden then leave to cool.
  3. Put the candied peel, dried apple, flour, cinnamon and allspice into a blender and pulse to mix well.
  4. Measure the honey and sugar into a saucepan over a gentle heat and stir until dissolved.
  5. Stir in the prepared nuts.
  6. Add the prepared flour and fruit and mix everything together well.
  7. Press the mixture into the rice paper lined tin.
  8. Press the second circle of rice paper on top.
  9. Bake in a pre-heated oven for 35 - 40 minutes.

Equipment

20cm/ 8” round cake tin.

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

5 – 6 minutes + 35 - 40 minutes

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Organic Pasta Flour 1kg

£1.60

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Ingredients

Change Quantities:
  • 75g blanched almonds
  • 75g shelled hazelnuts
  • 50g shelled pistachios
  • 100g mixed candied peel
  • 100g dried apple
  • 75g Doves Farm Organic Pasta Flour
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 100g honey
  • 75g sugar
  • 2 20cm/8" circles of rice paper

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