Roasted Almond and Apricot Panforte
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!