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 5–8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s 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
• ½ 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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