Ingredients for 4 servings:
For the panforte:
150 gr dark chocolate
150 gr icing sugar
400 gr peeled sweet almonds
40 gr peeled bitter almonds
2 tbsp pinenuts
300 gr honey
350 gr mixed candied fruit
½ tbsp candied orange zest
200 gr white flour
2 tsp cinnamon powder
Nutmeg
Black pepper
For the decoration:
Icing sugar
Ready in: about 70 minutes
For the panforte:
150 gr dark chocolate
150 gr icing sugar
400 gr peeled sweet almonds
40 gr peeled bitter almonds
2 tbsp pinenuts
300 gr honey
350 gr mixed candied fruit
½ tbsp candied orange zest
200 gr white flour
2 tsp cinnamon powder
Nutmeg
Black pepper
For the decoration:
Icing sugar
Ready in: about 70 minutes
How to prepare the recipe: "Panforte":
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole).
Turn on the oven set to 180 °C. Warm the honey until is transparent. Remove the pot from heat and add all the other ingredients (flour must combined very slowly so that it can be mixed well), stiring with a wooden spoon until you get a smooth mixture.
Pour the dough into a wide and low mold, previousley floured. Cook in the hot oven for about 30 minutes, until the cake will be solid and golden.
Let it cool and spread the panforte with icing sugar before serving.
Preparation time: 30 minutes
Cooking time: 40 minutes
Difficulty: easy
Chef's advice
You can store this cake wrapped with transparent film or aluminium foil.
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole).
Turn on the oven set to 180 °C. Warm the honey until is transparent. Remove the pot from heat and add all the other ingredients (flour must combined very slowly so that it can be mixed well), stiring with a wooden spoon until you get a smooth mixture.
Pour the dough into a wide and low mold, previousley floured. Cook in the hot oven for about 30 minutes, until the cake will be solid and golden.
Let it cool and spread the panforte with icing sugar before serving.
Preparation time: 30 minutes
Cooking time: 40 minutes
Difficulty: easy
Chef's advice
You can store this cake wrapped with transparent film or aluminium foil.
In the picture, Panforte
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