Panforte (Gluten-Free)

"A recipe from Dr Sue Shepherd's cookbook "The Gluten-free Kitchen". Just love her recipes. Sue Shepherd is an Advanced Accredited Practicing Dietician who herself has Coeliac/Celiac Disease. She is recognised and works with the Australian Coeliac Society. Be sure to use gluten-free ingredients if required."
 
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Ready In:
1hr
Ingredients:
17
Yields:
36 slices
Serves:
36
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ingredients

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directions

  • Preheat oven to 150°C Lightly grease a 24cm square baking tin and line with baking paper.
  • Combine the golden syrup, brown sugar and marmalade in a heavy based saucepan. Using a medium heat, stir constantly until the mixture comes to the boil. Reduce the heat and simmer for 5 minutes. Stir occasionally. The sugar syrup should become quite thick and foamy. Remove from the heat and allow to cool a little. Stir in the chocolate.
  • Place the chopped nuts, fruit and zests in a large bowl and mix well. Sift in the flour, cocoa powder and spices. Mix well.
  • Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.
  • Spoon the mixture into the prepared tube and press flat with the back of a spoon.
  • Bake 25 minutes or until firm when pressed in the centre.
  • Dust heavily with sifted icing sugar while hot. Cool to room temperature.
  • Cut into slices to serve.
  • this recipe should keep in the refrigerator for up to a month.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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