Panforte

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: 30 mins
Cook Time: 20 mins
Difficulty Level: 1/5

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

Steps

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