Get into the festive season with Gram’s fail-proof panforte recipe.  

It's perfect for that 'bring a plate to share' Christmas lunch or for something delicious to have at hand for those unexpected guests at Christmas time.

Everything except the honey is available from Gram.  Plus it only takes about an hour from go to 'ding'. 

What's certain is it won't last long when you put this out.  A winner with its great marriage of chocolate and fruit for that perfect rich Christmas decadence. 

 

INGREDIENTS:  
1 cup Gram roasted almonds, coarsely chopped
1 cup Gram roasted hazelnuts, skins rubbed off and coarsely chopped
2½ cups (combined amount) of any of Gram dried fruit, such as cranberries, raisins, currants, sultanas, apricots and pears
2/3 cup plain flour
2 tbsp cocoa
1 tsp cinnamon
60g dark chocolate buttons, chopped
½ cup sugar
½ cup honey
Icing sugar to dust


METHOD
Preheat oven to 150°C fan
Thoroughly grease or line with baking paper a 20cm-diameter springform cake tin.
Combine nuts and fruit and mix with flour, cocoa and cinnamon.
Boil the honey and sugar in a pan.
Add chocolate and stir until it is melted and the mixture is smooth. Pour the chocolate honey mixture into dry ingredients and quickly mix with a very strong wooden spoon (or your hands) until combined.
Press into tin and bake for about 35 minutes or until set. Remove from the tin while still warm.

When cool, dust liberally with icing sugar and store in an airtight container (it will keep for weeks!)

 

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