Panforte

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Panforte

Tulosta resepti

This sumptuous Tuscan recipe is packed with fruits and nuts and is sure to add some Italian glamour to your baking repertoire. Enjoy this Italian delight at the end of a meal with tea or coffee or it makes an ideal Christmas gift.

  • Valmisteluaika: 60
  • Total Time: 1 hour
  • Annoksia: 1 1x
  • Method: import-018
  • Cuisine: R370

Ainesosat

Yksiköt Skaalaa

75 g toasted chopped hazelnuts
75 g chopped walnuts
50 g wholemeal flour
75 g diced, candied orange peel
120 g Sunsweet prunes
50 g soft candied ginger (alternatively: candied lemon peel)
75 g mild creamy blossom honey
2 tbsp water
60 g demerara sugar
A pinch of salt
1 tsp ground Ceylon cinnamon
2 tbsp icing sugar
Also:
1 spring-form cake tin (16 cm)
1 sheet of baking paper
Fat to grease the tin

Valmistus

  1. Preheat the oven to 150°C (fan 130°C). Lay the baking paper on the base of the spring-form cake tin, place the ring over the base and tighten it. Cut off overlapping baking paper all the way round. Grease about 3 cm up the sides of the tin.
  2. Mix together hazelnuts, walnuts, wholemeal flour and candied orange peel in a mixing bowl. Chop prunes and ginger and stir into the mixture.
  3. Heat honey, water, demerara sugar, salt and cinnamon together in a saucepan. Stir and then allow to simmer for about 1 minute until the sugar has dissolved. Allow to cool and add to the prune and nut mixture. Mix together with a sturdy wooden spoon then use your hands, if necessary moistened with a little water, until you get a very firm, sticky dough.
  4. Place the dough into the prepared spring-form cake tin, press down firmly with your hand and smooth the top. Bake the panforte in the middle of the oven for 40-45 minutes. Take it out of the oven and place on a rack to cool for 45 minutes. Sift a thick layer of icing sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the icing sugar. Peel off the baking paper and sift icing sugar onto this side too. To serve, cut into 16-20 pieces or slices.

Notes

MK2

Nutrition

  • kalorit: 117
Print

Panforte

Tulosta resepti

This sumptuous Tuscan recipe is packed with fruits and nuts and is sure to add some Italian glamour to your baking repertoire. Enjoy this Italian delight at the end of a meal with tea or coffee or it makes an ideal Christmas gift.

  • Valmisteluaika: 60
  • Total Time: 1 hour
  • Annoksia: 1 1x
  • Method: import-018
  • Cuisine: R370

Ainesosat

Yksiköt Skaalaa

75 g toasted chopped hazelnuts
75 g chopped walnuts
50 g wholemeal flour
75 g diced, candied orange peel
120 g Sunsweet prunes
50 g soft candied ginger (alternatively: candied lemon peel)
75 g mild creamy blossom honey
2 tbsp water
60 g demerara sugar
A pinch of salt
1 tsp ground Ceylon cinnamon
2 tbsp icing sugar
Also:
1 spring-form cake tin (16 cm)
1 sheet of baking paper
Fat to grease the tin

Valmistus

  1. Preheat the oven to 150°C (fan 130°C). Lay the baking paper on the base of the spring-form cake tin, place the ring over the base and tighten it. Cut off overlapping baking paper all the way round. Grease about 3 cm up the sides of the tin.
  2. Mix together hazelnuts, walnuts, wholemeal flour and candied orange peel in a mixing bowl. Chop prunes and ginger and stir into the mixture.
  3. Heat honey, water, demerara sugar, salt and cinnamon together in a saucepan. Stir and then allow to simmer for about 1 minute until the sugar has dissolved. Allow to cool and add to the prune and nut mixture. Mix together with a sturdy wooden spoon then use your hands, if necessary moistened with a little water, until you get a very firm, sticky dough.
  4. Place the dough into the prepared spring-form cake tin, press down firmly with your hand and smooth the top. Bake the panforte in the middle of the oven for 40-45 minutes. Take it out of the oven and place on a rack to cool for 45 minutes. Sift a thick layer of icing sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the icing sugar. Peel off the baking paper and sift icing sugar onto this side too. To serve, cut into 16-20 pieces or slices.

Notes

MK2

Nutrition

  • kalorit: 117
Takaisin kaikkiin resepteihin

Jaa

Print

Panforte

Tulosta resepti

This sumptuous Tuscan recipe is packed with fruits and nuts and is sure to add some Italian glamour to your baking repertoire. Enjoy this Italian delight at the end of a meal with tea or coffee or it makes an ideal Christmas gift.

  • Valmisteluaika: 60
  • Total Time: 1 hour
  • Annoksia: 1 1x
  • Method: import-018
  • Cuisine: R370

Ainesosat

Yksiköt Skaalaa

75 g toasted chopped hazelnuts
75 g chopped walnuts
50 g wholemeal flour
75 g diced, candied orange peel
120 g Sunsweet prunes
50 g soft candied ginger (alternatively: candied lemon peel)
75 g mild creamy blossom honey
2 tbsp water
60 g demerara sugar
A pinch of salt
1 tsp ground Ceylon cinnamon
2 tbsp icing sugar
Also:
1 spring-form cake tin (16 cm)
1 sheet of baking paper
Fat to grease the tin

Valmistus

  1. Preheat the oven to 150°C (fan 130°C). Lay the baking paper on the base of the spring-form cake tin, place the ring over the base and tighten it. Cut off overlapping baking paper all the way round. Grease about 3 cm up the sides of the tin.
  2. Mix together hazelnuts, walnuts, wholemeal flour and candied orange peel in a mixing bowl. Chop prunes and ginger and stir into the mixture.
  3. Heat honey, water, demerara sugar, salt and cinnamon together in a saucepan. Stir and then allow to simmer for about 1 minute until the sugar has dissolved. Allow to cool and add to the prune and nut mixture. Mix together with a sturdy wooden spoon then use your hands, if necessary moistened with a little water, until you get a very firm, sticky dough.
  4. Place the dough into the prepared spring-form cake tin, press down firmly with your hand and smooth the top. Bake the panforte in the middle of the oven for 40-45 minutes. Take it out of the oven and place on a rack to cool for 45 minutes. Sift a thick layer of icing sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the icing sugar. Peel off the baking paper and sift icing sugar onto this side too. To serve, cut into 16-20 pieces or slices.

Notes

MK2

Nutrition

  • kalorit: 117

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