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- Preheat oven to 180°C.
- Brush a 20cm (base measurement) springform cake pan with melted coconut oil to lightly grease.
- Line the base with non-stick baking paper.
- Spread almonds over half a baking tray and spread hazelnuts over the other half.
- Bake in preheated oven for 8 minutes or until toasted.
- Place the hazelnuts on a clean tea towel and rub to remove skins.
- Reduce oven to 170°C.
- Place almonds and hazelnuts in a large bowl. Add figs, apricots sultanas, cocao nibs and orange zest - stir to combine.
- Sift over the combined flours, cocoa, and spices - stir to combine.
- Place chocolate, maple syrup and rapadura in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts.
- Bring to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 112°C or ‘soft ball stage’ (If you don’t have a thermometer, drop 1 tsp of syrup into a glass of cold water. If the syrup becomes a soft ball it’s at soft ball stage).
- Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined.
- Spoon into prepared pan and smooth the surface.
- Bake in preheated oven for 20 minutes or until just firm.
- Remove from oven and set aside to cool.
Panforte will keep in an airtight container at room temperature for up to 1 week.
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