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Dried Fruit and Nut Panforte

Makes 1

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. Enjoy eating slices of Panforte for breakfast on the move, as a snack or serve with dessert wine as a special treat.

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

Ingredients

Change Quantities:
  • 75g blanched almonds
  • 75g shelled hazelnuts
  • 50g shelled pistachios
  • 75g honey
  • 75g sugar
  • 100g mixed candied peel
  • 50g dried apple
  • 50g dried apricot
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 50g Doves Farm Organic Pasta Flour
  • rice paper
  • icing sugar
  1. Pre-heat the oven.
  2. Cut two 20cm/8” circle of rice paper and insert one in a 20cm/8” round cake tin or insert a cake liner.
  3. Put the almonds, hazelnuts and pistachios onto an oven tray, bake in a hot oven for 5-6 minutes until golden, then leave to cool.
  4. Measure the honey and sugar into a saucepan over gentle heat and stir until dissolved.
  5. Put the candied peel, dried apple, apricot, cinnamon and allspice into a blender and pulse to mix well.
  6. Tip about a quarter of the nuts into the bowl and pulse until they are roughly smashed.
  7. Add the flour and warm honey mix and pulse to combine.
  8. Stir in the remaining nuts.
  9. Press the mixture into the prepared tin.
  10. Press the second circle of rice paper on top and dust lightly with icing sugar or press a cake liner on top.
  11. Bake for 25 minutes.
  12. Remove from the tin, remove the cake liner if used and dust lightly with icing sugar, and leave the rice paper in place.
  13. Leave to cool completely.

Equipment

20cm/ 8” round cake tin, blender and mixing bowl

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

5–6 minutes + 25 minutes

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Ingredients

Change Quantities:
  • 75g blanched almonds
  • 75g shelled hazelnuts
  • 50g shelled pistachios
  • 75g honey
  • 75g sugar
  • 100g mixed candied peel
  • 50g dried apple
  • 50g dried apricot
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 50g Doves Farm Organic Pasta Flour
  • rice paper
  • icing sugar

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