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.
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
MK2
Find it online: https://sunsweet.eu/fi/luumu-reseptit/r370-panforte/