Spiced Sesame and Honey Torrone
Photography by Aaron McLean.
Torrone usually refers to a sweet made with egg whites, honey and nuts, but in Sicily it can refer to a variety of different sweetmeats containing honey.
INGREDIENTS
1 cup raw sesame seeds
½ cup granulated sugar
1 cup light floral honey, such as Viper’s Bugloss
½ teaspoon ground cardamom or cinnamon
1½ cups soft, white breadcrumbs, made from 2 day old bread
finely grated zest from 1 orange and 1 lemon
1 teaspoon orange flower water
METHOD
Grease and line a 20 cm cake tin with baking paper.
Put the sesame seeds, sugar, honey and cardamom in a saucepan and bring to the boil over a low heat, stirring to dissolve the sugar.
Boil for 4 minutes then add the breadcrumbs and, stirring continuously, cook for 3 minutes until the mixture becomes thick and pulls away from the side of the saucepan. Stir in the zest and orange flower water.
Tip the mixture into the tin and spread to an even layer. Cool.
To serve: Peel off the baking paper and using a very sharp knife, cut into small pieces. Store in an air-tight container between pieces of baking paper.
The torrone is very sticky – only use baking paper or plastic wrap when storing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!