RecipesBaking And Sweets

Panforte Recipe

A delicious traditional Italian panforte cake by Yorkshire food writer and photographer Joan Ransley, inspired by a recipe from Antonio Carluccio.

Panforte Recipe
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Ingredients

For the recipe:
  • 200g almonds
  • 150g walnuts or hazel nuts
  • 300g candied orange, chopped into small pieces
  • 2 tsp ground cinnamon
  • 1 tbsp coriander seeds, milled in a spice grinder
  • ½ tsp nutmeg, freshly grated
  • 200g plain flour
  • 200g icing sugar
  • 2 tbsp water
  • 200g honey (runny if possible)
  • 4 to 5 sheets rice paper
  • 2 tbsp vanilla sugar

A delicious traditional Italian panforte cake by Yorkshire food writer and photographer Joan Ransley, inspired by a recipe from Antonio Carluccio. For more recipes and information from Joan do visit her website www.joanransley.co.uk

Makes 30 pieces

Method

01
Preheat oven to 160 C/325 F/Gas 3.
02
Line an 8 square or round lose bottom cake tin with rice paper.
03
Mix the nuts, candied fruit, spices and flour together in a large bowl.
04
Place icing sugar and honey in a saucepan together with two tablespoons of water. Heat gently and stir to ensure the icing sugar is dissolves. Increase the heat until the mixture bubbles vigorously.
05
Quickly pour this mixture into the flour, nuts and candied peel and mix well.
06
Spread the mixture into the cake tin (you must work quickly now as the honey/sugar mixture will begin to cool and set).
07
Bake in the oven for 35 minutes, then remove and leave the panforte to cool in the tin.
08
When cool remove from the tin and dust with vanilla sugar. Store in an airtight container and refresh with a dusting of vanilla sugar as required.