Dried Fruit and Nut Panforte
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About this recipe:
With similar dried fruit and nut ingredients to an energy ball, Panforte is traditionally pressed into a cake. Typically made in Tuscany, Panforte keeps well and can also make a lovely gift for friends. Enjoy eating a slice of Panforte for breakfast, as a snack with a cup of coffee or a for a special treat serve with a small glass of dessert wine.
20cm/8” round loose bottom tin, oven tray, 2 x mixing bowls, kitchen blender and saucepan
75g blanched almonds
75g shelled hazelnuts
50g shelled pistachios
50g Doves Farm Organic Pasta Flour
½ tsp cinnamon
½ tsp ground coriander
50g dried apple
50g dried apricots
100g mixed peel
icing sugar, optional
oil, for tin
170°C, Fan 150°C, 325°F, Gas 3
- Pre-heat the oven 20 minutes before you are going to bake
- Rub some oil around the inside of a 20cm/8” round loose bottom tin.
- Cut two 17cm/7” circles of rice paper and put one in the bottom of the tin.
- Put the almonds, hazelnuts and pistachios onto an oven tray, bake in the oven for 5-6 minutes until golden, then leave to cool.
- Measure the flour, cinnamon and coriander into a bowl, stir to combine and sieve into another bowl.
- Cut the dried apple and apricots into quarters and put them into a kitchen blender.
- Add the mixed peel and pulse until finely minced.
- Tip half of the nuts into the bowl and pulse until they are also finely chopped.
- Add the flour blend and pulse to combine.
- Measure the honey and sugar into a saucepan.
- Put the saucepan over a gentle heat until the sugar has just dissolved.
- Remove from the heat and stir in the remaining nuts.
- Tip the contents of the blender into the saucepan immediately and mix well.
- Immediately press the mixture into the prepared tin and smooth the top.
- Working quickly, wet both sides of the second rice paper circle and press it onto the top.
- Bake for 25 minutes.
- Remove the panforte from the oven and leave it to cool in the tin.
- When completely cold, store the panforte in an airtight container.
- If you wish, the panforte can be dusted with icing sugar before serving.
- Serve the panforte in small slices.