Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- Edible rice paper or parchment sheets
- Oil to grease the pan
- 2 tablespoons almond or hazelnut flour for the pan
- ½ cup pignoli (pine nuts), chopped
- 2/3 cup walnuts or pistachios, chopped
- ½ cup almonds, chopped
- ½ cup dried apricots, chopped
- ¼ cup candied ginger, chopped
- ½ cup dried figs, chopped
- ½ cup dried cherries
- 1 teaspoon grated orange zest (optional)
- 1/4 cup cocoa powder plus additional for dusting
- ¼ cup almond or hazelnut flour
- 1/2 teaspoon ground mace (or nutmeg)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon allspice
- ¼ teaspoon pepper
- Pinch of sea salt
- ½ cup honey
- ½ cup maple or raw cane sugar
Generously grease an 8” spring form or tart pan with oil (or butter) and line with (dampened) rice paper or parchment. Oil again and dust the paper with the 2 tablespoons of nut flour.
Toss the dried fruits and nuts with the zest, cocoa, ¼ cup nut flour, and spices in a mixing bowl and set aside.
Put the honey and maple sugar into a small saucepan and stir over medium heat, until the sugar is dissolved. Bring to a boil and let it gently boil for no more than 15 seconds (if you don’t have a thermometer) or until the mixture reaches 235’F (the "soft ball" stage). A little of the mixture will form a soft ball when dropped into a cup of cold water.
Remove the pan from the heat and pour over the fruit and nut mixture. Mix quickly. The batter will be very stiff.
Press the mixture into the tart pan.
Bake for 30 minutes. The “cake” may seem a bit loose but don’t worry; it will harden as it cools. Remove the cake to a cooling rack, and let cool completely.
Gently remove the panforte from the pan and dust with cocoa powder.
The panforte makes a lovely gift and will keep for several weeks if wrapped well and kept at room temperature.
Copyright 2010 by Jen Hoy