The Panforte is a traditional Italian cake originating in Siena. They are delicious served with an espresso and make a perfect Christmas gift for the person who is hard to buy for… or has a sweet tooth!
Function: Circo Therm®
Macadamia, Cranberry and Wattleseed Panforte
Ingredients
1 cup macadamias, halved
1/2 cup pistachio nuts
1/2 cup blanched almonds
1 cup honey
3/4 cup castor sugar
120g dark chocolate, chopped
1 1/2 cups plain flour, sifted
1/4 cup cocoa, sifted
2 tsps Gewürzhaus Wattleseed
1 cup dried cranberries
1/2 cup dried figs, chopped
Method
Preheat oven on CircoTherm® to 160°C.
Place the nuts onto an oven tray and bake for 12-15 minutes until lightly golden and toasted. Cool. Reduce the oven to 140°C.
In a saucepan combine the honey, sugar and chocolate and stir over a medium heat Induction setting 5 until the chocolate has melted and the sugar has dissolved.
Sift the dry ingredients into a mixing bowl then toss through the nuts and fruit, pour in the chocolate mixture and stir until well combined. The mixture will be quiet stiff and tacky. Spoon the mixture into a greased and fully lined 23cm round cake pan.
Bake for 40-45 minutes until firm. Allow to cool thoroughly before removing from the pan. Cut into fine slivers to serve.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.