Panforte

Panforte

dessert recipes | Makes 20 slices

This traditional Italian cake originates in Siena. It keeps quite well, so seal one in a nice tin as a present for a friend.

1. Line the base of a 22cm-diameter round or 20cm x 20cm square cake tin with rice paper. Toast the nuts in a dry pan and add to a bowl with the candied peel and flour.
2. Preheat the oven to 150C/gas 2. Blitz the figs in a food processor then transfer to a saucepan with 1 splash of booze, the honey, sugar and all the spices. Bring to the boil and simmer for 58 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if its very dry. Spoon into the tin and bake for 30 minutes. Remove from the oven and carefully press down a layer of rice paper on top. Return to oven for 10 minutes, then remove and let cool in the tin.
3. Before serving with cups of espresso, thinly slice and dust with icing sugar.

 

Recipe Georgie Socratous
Photo Laura Edwards


from Issue 14

ingredients

Rice paper
300g nuts, such as almonds, pistachios, hazelnuts
200g candied peel, chopped
75g plain flour
175g dried figs
2 good splashes of sherry or vin santo
6 tbsp honey
150g golden caster sugar
tsp ground cinnamon
Crushed seeds from 1 tsp cardamom pods
A good grating of nutmeg
A pinch of ground cloves
Icing sugar

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