How to make the perfect Panforte - honeyed Tuscan Christmas cake
Panforte is a traditional, chewy Italian dessert packed full of fruit and nuts, typically enjoyed at Christmas.
We've teamed up with Belfast Cookery School to show you how to make this delicious Tuscan treat.
- 300g nuts (pistachios, hazelnuts and almonds) toasted and chopped
- 50g candied peel, finely chopped
- 250g dried fruit (dates and apricots)
- 50g plain flour
- 2 tsp all spice
- 125g good quality honey
- 150g golden caster sugar
- 3 tbsp marsala wine
- Icing sugar to dust
1. Tip nuts, peel and dried fruit into a bowl. Sieve flour and spices and mix together.
2. Heat the honey, sugar and wine in a medium pot over a medium heat. Bubble for 3-4 mins until sugar is dissolved. Pour the hot liqud over the fruit and nuts, then mix. Scrape the mixture into 20cm greased and lined flan ring. Use the back of a wet spoon to flatten mix. Bake at 130ooC for 25-30 mins
3. Surface should be soft but not stick - it will firm u as it cools. Leave to cool in the tin for 10 minutes then remove. Cool completely on rack and dust generally with icing sugar.
Belfast Telegraph Digital