Barossa Panforte

INGREDIENTS

  • 100g Blanched almonds
  • 1/2 cup Plain Flour
  • 1/4 cup Cocoa
  • 2 tspn Cinnamon
  • 1/2 tspn Allspice
  • 1/2 cup Honey
  • 4 tbspn Sugar
  • 100g Dried Peaches
  • 150g Dried Pears
  • 1 tbspn Orange rind
  • 1 tbspn Lemon rind
  • 1 tbspn Orange Juice
  • 1 pinch Sea Salt
Print Recipe

Preheat oven to 180°C, butter and line an 18cm round cake tin.

Put almonds in a greased shallow pan and bake until golden (about 8 minutes). Set aside to cool. Reduce oven to 140°C.

Sift flour, cocoa, cinnamon and allspice. Mix well.

Place honey and sugar in a saucepan, cook over a low heat for 8-10 minutes, until thickened and syrupy, stirring regularly. Remove from heat and mix into flour mixture.

Then add in dried fruit, rind, juice (if needed) and roasted nuts. Stir until well combined – the mix will be thick and sticky.

Place mixture into prepared tin (you may need to oil a spatula to spread evenly into the pan), bake for about 50 minutes or until firm.

Remove from oven, turn out onto a cake tray, remove baking paper and allow to cool. Store in an airtight container and cut as needed.