Roasted Almond and Apricot Panforte
Photography by Manja Wachsmuth.
Hailing from Tuscany, this gorgeous, slightly chewy and spiced ‘cake’ is great served in small pieces with coffee or a dessert wine.
INGREDIENTS
1¼ cups whole skin-on almonds, roasted
1 cup dried apricots
½ cup dates
½ cup plain flour
1½ teaspoons ground mixed spice
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
zest of 1 orange and 1 lemon
⅓ cup caster sugar
⅓ cup honey
2 tablespoons Marsala, sherry or water
20 cm round cake tin greased and lined with baking paper, bringing it up the sides of the tin
METHOD
Preheat the oven to 150°C.
Roughly chop the almonds, apricots and dates and place in a large bowl.
Add the flour, all the spices and zests and combine well to coat the fruit in the flour.
Put the sugar, honey and Marsala, sherry or water into a saucepan and bring to the boil, stirring to dissolve the sugar.
Tip over the nut mixture and stir quickly to combine, ensuring everything is coated in the honey then tip into the tin and use a fork to spread evenly. The mixture firms up quite fast. Bake for 25-30 minutes until golden on top and a little puffed. Cool completely in the tin.
Dust generously with icing sugar to serve. The panforte will keep for 2-3 months, well wrapped in an airtight container. Makes 1
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.