Baking
57 recipes
With dark chocolate and a hint of clove, followed by the lovely varying nuts and fruit – these are easy to make once the chopping is done - and buying all the ingredients of course.
This makes the perfect Christmas present, either as a generous whole pie or cut into slices. Also, a great one to have at the ready for a pop in with coffee, or as a dessert with a sticky wine - it goes a long way and lasts a long time.
Based on a recipe from the morning Fresh show when it used to air - Chelsey Davies.
Makes one large cake. V.
Pictured: Panforte
Ingredients
- 4 sheets rice paper
- 200g whole almonds, chopped
- 150g hazelnuts, toasted and peeled, chopped
- 100g shelled unsalted pistachios, chopped
- 100g mixed peel
- 100g dried figs, chopped
- 150g pitted prunes, chopped
- 100g dried apricots, chopped
- 100g dark chocolate, chopped finely
- 2 tbsp good quality cocoa powder
- 1 teaspoon ground coriander
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground white pepper
- ½ tsp ground cloves
- ½ cup (75g) plain flour
- ½ cup honey
- ¼ cup (55g) caster sugar
- 2 tbsp water
- Preheat the oven to 160°C.
- Line base of a 22cm round cake tin with 1 - 2 sheets rice paper cut to fit.
Method
Combine almonds, hazelnuts, pistachios, mixed peel, figs, prunes, apricots and chocolate in a large bowl.
In a separate bowl, combine cocoa, spices and flour. Sift this mixture over the fruit and nut mixture; stir well to combine.
Combine honey, sugar and water in a small saucepan over a gentle heat; stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes. Pour over fruit and nut mix and stir well to combine. Scrape mixture into prepared tin; smooth out the surface.
Trim remaining rice paper to fit over the surface of the panforte; press onto the surface.
Bake in a preheated oven for 30 minutes.
Cool in tin before cutting into quarters and wrapping in a double layer of glad bake and foil to store.
Cut into thin slices to serve. Serve with coffee or dessert wine.
Dietary preferences
- Vegetarian
