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No-bake Panforte
This is a super easy recipe for Italian panforte, a delicious fruity festive bake, it's like a no-bake Christmas cake!
Ingredients
- 150 g nuts walnuts, almonds, pistachios and hazelnuts
- 100 g dried fruit figs and apricots chopped
- 100 g candied peel
- 1 1/2 tsp mixed spice
- 1/2 tsp ground cardamom
- 75 g caster sugar
- 75 g honey
- 2 tbsp sherry
- 50 g plain flour
Instructions
- Toast the nuts in a dry pan for 1 minute till aromatic and golden
- Whizz the fruit in food processor along with the honey, sherry, sugar and spices then boil for 6 minutes
- Remove pan from heat and stir in the flour, nuts and candied peel
- Press into baking tin lined with baking parchment and put edible paper top and bottom if using. Cover and press down with weights and leave to set overnight or for 2 hours
- Unwrap the panforte, dust with icing sugar and cut into slices to serve
Video
Notes
Edible wafer papers are optional to place on top and bottom of the panforte in the Italian style.
Panforte will keep for up to 2 months in a tin or box.
Nutrition
Calories: 197kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 13mgPotassium: 174mgFiber: 3gSugar: 20gVitamin A: 6IUVitamin C: 0.3mgCalcium: 32mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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