Preheat oven to 150°C (130°C fan-forced). Brush a 20cm round spring form tin lightly with olive oil & line the base with baking paper.
| 1. |
Put the glace fruits and nuts and in a large bowl and sift the flour, cocoa & spices over it. Stir to combine.
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| 2. |
Put honey & sugar in small heavy based saucepan over a low heat & stir to dissolve. Continue to cook without stirring* until it forms a soft ball when a little mixture is dropped into a bowl of cold water. |
| 3. |
Pour over dry ingredients & stir to mix well. Transfer the mixture to prepared tin. Press down firmly to spread out evenly & flatten the surface. Scatter over the flaked almonds & press down gently to stick to the surface of the mixture. |
| 4. |
Bake for 25 minutes. Cool completely in the tin. The cake will firm up as it cools. |
Remove the cake from the tin. The cake will keep for two weeks in an airtight container in a cool place.
To serve, cut panforte into thin slices to accompany coffee.
To make gift packages, cut the panforte into wedges. Wrap in baking paper then tie with ribbon.
*It is important not to stir as the sugar will crystallise.
GLUTEN FREE OPTION: Replace the plain flour with 55g (½ cup) Lucky Almond Meal.
Other Nut Options: Replace the slivered almonds with 2 ½ cups of your favourite combination of nuts. Choose from roasted Lucky Californian Walnuts, Lucky Hazelnut Kernels or Lucky Blanched Almonds. Add the nut whole. |
