Roasted Almond and Apricot Panforte

, from Issue #53. September, 2015
Photography by Manja Wachsmuth.
    Roasted Almond and Apricot Panforte

    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #121
    Check out our
    latest issue:

    Issue #121

    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.