Barossa Panforte
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Step 1: Preheat oven to 180°C, butter and line an 18cm round cake tin.
Step 2: Put almonds in a greased shallow pan and bake until golden (about 8 minutes). Set aside to cool. Reduce oven to 140°C.
Step 3: Sift flour, cocoa, cinnamon and allspice. Mix well.
Step 4: 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.
Step 5: Then add in dried fruit, rind, juice (if needed) and roasted nuts. Stir until well combined - the mix will be thick and sticky.
Step 6: 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.
Step 7: 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.
Ingredients
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100g blanched almonds
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1/2 cup plain flour
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1/4 cup cocoa
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2 tspn cinnamon
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1/2 tspn allspice
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1/2 cup honey
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4 tbspn sugar
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100g dried peaches
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150g dried pears