(No-bake) Roasted Hazelnut and Ginger Panforte
Photography by Manja Wachsmuth.
This is a super simple version of a regular panforte that gets baked in the oven. Use any combination of dried fruit and nuts.
Serves: 6–8
INGREDIENTS
2 sheets edible rice paper (see Cook's Note)
250 grams pale runny honey
finely grated zest 1 orange and 1 lemon
½ teaspoon ground cinnamon and ginger
¼ cup roughly chopped crystallised ginger
⅓ cup sliced dried apricots
150 grams roasted hazelnuts, roughly chopped
150 grams soft white breadcrumbs made from 2-day old bread (don’t use dried breadscrumbs)
2 teaspoons orange or rose flower water
METHOD
Lightly grease a 20cm-square cake tin and line the base with a sheet of edible rice paper, cutting it to fit snugly.
Put the honey, zests and the ground spices in a medium saucepan and bring to the boil. Add all the remaining ingredients and stir continuously over a low heat for 3 minutes until the mixture thickens and starts to come away from the sides of the saucepan.
Spoon the mixture into the tin and use the back of a spoon to smooth it evenly. Top with rice paper, cutting to fit, and press down gently with the spoon. Cool, then chill, before removing from the tin. Cut into pieces and store in an airtight container in the fridge. Makes 1 panforte.
Cook's Note: Edible rice paper is available from good food stores - not to be mistaken for the version used to make fresh spring rolls.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!