I’ve reworked my favourite panforte recipe so now it’s much easier to put together, super delicious and gluten free.
100 grams dried apricots
150 grams dried figs, stems removed
1 apple, grated with skin on
⅓ cup brown sugar
2 cups white or rosé wine
200 grams roasted whole, skin-on almonds
½ cup white sultanas or raisins
¼ cup glacé mixed peel
150 grams ground almonds
50 grams brown rice flour
2 tablespoons cocoa (I used Valrhona)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon each ground nutmeg and sea salt
¼ teaspoon each ground cloves and black pepper
Grease a flat baking tray and line with baking paper. Preheat the oven to 160°C fan bake.
Thinly slice the apricots and figs and place in a medium saucepan with the apple, brown sugar and the wine. Bring to the boil then cook at a fast simmer for about 20 minutes, stirring often, until most of the liquid has been absorbed by the fruit. Cool for 15 minutes then process until smooth. Cool until luke warm.
Put all the remaining ingredients in a large bowl and stir together.
Add the fruit paste and mix so everything is really well combined.
Tip on to the baking paper and use a fork to form into a circle about 20cm round and 5-6cm high. Dust over a little extra rice flour then bake for 45-50 minutes or until a skewer comes out with only a few damp crumbs attached, not sticky raw dough.
Cool then dust with icing sugar to serve. Store the panforte in an airtight container. Serves 12.
Cook's note: Whole roasted skin-on almonds can be found in the loose bins at supermarkets and the glacé mixed peel in the baking aisle.