Panforte is a traditional Italian Christmas treat. It is a dense, soft, chewy cake, full of dried fruit, nuts and spices. Great with a cup of espresso, a small slice is all that is needed! Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 12
300g dried figs, diced
100ml water
50g runny honey
115g dark brown sugar
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp grated nutmeg
¼ tsp ground cloves
Few grinds of black pepper
75g glacé cherries
50g mixed candied peel
50g crystallised pineapple
75g crystallised mango
60g blanched whole almonds
60g blanched whole roasted hazelnuts
50g pinenuts
50ml white wine
75g plain flour
Icing sugar
Preparation Time: 30 minutes. Cooking Time: 35 Minutes.
1. Grease and base line a 20cm cake tin.
2. Place the figs, water, honey, sugar and spices into an AGA 3-litre Stainless Steel Saucepan and heat on the simmering plate, hotplate on simmering setting or induction on medium. Cook gently, stirring often, for 8-10 minutes, until the mixture is soft and sticky, but not wet.
3. Allow the mixture to cool for a few minutes then add the crystallised fruits and nuts. Mix well together.
4. Add the wine and flour, again mix well until no sign of the flour can be seen.
5. Tip into the prepared tin and press down so the mixture is level.
6. Place tin in the oven. CAST OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160°C/325°F. Cook for 30-40 minutes until the cake is firm and beginning to come away from the sides of the tin.
7. Remove the cake from the oven. Loosen the spring on the side of the tin. Allow the cake to cool.
8. Serve dredged with icing sugar and cut into small slices.
