Panforte (Gluten-Free)
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
36 slices
- Serves:
- 36
ingredients
- 3⁄4 cup golden syrup
- 1 1⁄2 cups brown sugar
- 2 tablespoons orange marmalade
- 100 g good quality dark chocolate
- 1 cup blanched almond, chopped
- 1 1⁄2 cups pecans, chopped
- 3⁄4 cup macadamia nuts, chopped
- 1 cup dried apricot, finely chopped
- 1⁄2 cup glace pineapple, chopped
- 1⁄2 cup mixed peel
- 2 tablespoons finely grated lemon zest
- 2 tablespoons finely grated orange zest
- 1⁄2 cup fine rice flour
- 1⁄2 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice or 1 teaspoon pumpkin spice
- icing sugar, for dusting (aka confectioners sugar)
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free