A traditional Italian dessert, this panforte incorporates fruits and nuts with an undertone of spice and is topped with a nut and caramel mixture.
Yield
16 Servings
Prep Time
30mins
Cook Time
20mins
Difficulty Level
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A traditional Italian dessert, this panforte incorporates fruits and nuts with an undertone of spice and is topped with a nut and caramel mixture.

Ingredients

  • 1 cup pitted, roughly chopped dates
  • 200 g packet mixed glace cherries, halved
  • ½ cup toasted hazelnuts, skins removed
  • ½ cup toasted almonds
  • ¼ cup toasted macadamias
  • ½ cup roughly chopped dark chocolate
  • 1 tbsp mixed spice
  • 1 tsp ground black pepper
  • 1 orange, finely grated zest
  • ⅓ cup sugar
  • ⅓ cup honey
  • 40 g unsalted butter
  • Icing sugar, for dusting
01.

Preheat oven to slow, 150 C. Lightly spray and line base and sides of a 20 cm springform pan.

02.

In a large bowl, combine dates, cherries, nuts, chocolate, spice, pepper and zest.

03.

In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until beginning to melt – do not stir again or the sugar will crystallize.

04.

Bring to a boil and cook 3 to 5 mins until a little dropped into cold water forms a soft ball when moulded between fingers.

05.

Working quickly, pour caramel over nut mixture, mixing well. Pour into pan. Smooth top with a spatula. Bake 10 to 15 mins. Allow to cool.

06.

If the mixture has not set, place in fridge. Cut into small wedges and serve with coffee.

TIP: Remove skin from hazelnuts by roasting in a moderate oven, 180 C, 5 to 10 mins. Pour into a clean tea towel, wrap up and rub – skins will peel away. Use any combination of nuts you like. Other glazed fruits can be used.

Photo: Rodney Macuja/Bauer

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