Roasted Almond and Apricot Panforte
Photography Manja Wachsmuth.
Hailing from Tuscany, this gorgeous, slightly chewy and spiced ‘cake’ is great served in small pieces with coffee or a dessert wine.
INGREDIENTS
1¼ cups whole skin-on almonds, roasted
1 cup dried apricots
½ cup dates
½ cup plain flour
1½ teaspoons ground mixed spice
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
zest of 1 orange and 1 lemon
⅓ cup caster sugar
⅓ cup honey
2 tablespoons Marsala, sherry or water
20 cm round cake tin greased and lined with baking paper, bringing it up the sides of the tin
METHOD
Preheat the oven to 150°C.
Roughly chop the almonds, apricots and dates and place in a large bowl.
Add the flour, all the spices and zests and combine well to coat the fruit in the flour.
Put the sugar, honey and Marsala, sherry or water into a saucepan and bring to the boil, stirring to dissolve the sugar.
Tip over the nut mixture and stir quickly to combine, ensuring everything is coated in the honey then tip into the tin and use a fork to spread evenly. The mixture firms up quite fast. Bake for 25-30 minutes until golden on top and a little puffed. Cool completely in the tin.
Dust generously with icing sugar to serve. The panforte will keep for 2-3 months, well wrapped in an airtight container. Makes 1
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.