Panforte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tablespoons butter½ cup honey½ cup sugar1 oz unsweetened chocolate1 medium orange, juice and grated zest1 cup toasted hazelnuts1 cup chopped, pitted dry figs½ cup diced candied pineapple1/3 cup chopped dried apricots1/3 cup chopped candied cherries1/3 cup flour1/3 cup cocoa1 teaspoon cinnamon1 teaspoon nutmeg½ teaspoon cloves½ teaspoon black pepper1 tbsp Calvados liqueur
Preheat oven to 300° F. Grease and line a 9" spring-form pan.
In a small pan, melt butter, add sugar, honey, chocolate, orange juice and zest.
Stir to mix well, then cook, medium high, without stirring, to 250 on a candy thermometer, about 10 minutes or hard ball stage.
While the sugar mixture cooks, mix toasted hazelnuts, chopped fruit, spices, flour and cocoa.
When sugar mixture reaches desired temperature, stir it into the dry ingredients.
This will be a heavy, sticky mixture, so stir well to make sure all dry ingredients are incorporated.
Scrape into prepared pan. Moisten your fingertips in water and press batter into bottom and sides of pan.
Bake 50 - 60 minutes, until top of cake looks set.
Cool on a rack, removing sides of spring-form after 10 minutes.
When cooled, sprinkle or brush top with Calvados, wrap in plastic cling wrap and let rest for a week in the refrigerator before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small pan, melt butter, add sugar, honey, chocolate, orange juice and zest.
Stir to mix well, then cook, medium high, without stirring, to 250 on a candy thermometer, about 10 minutes or hard ball stage.
While the sugar mixture cooks, mix toasted hazelnuts, chopped fruit, spices, flour and cocoa.
When sugar mixture reaches desired temperature, stir it into the dry ingredients.
This will be a heavy, sticky mixture, so stir well to make sure all dry ingredients are incorporated.
Scrape into prepared pan. Moisten your fingertips in water and press batter into bottom and sides of pan.
Bake 50 - 60 minutes, until top of cake looks set.
Cool on a rack, removing sides of spring-form after 10 minutes.
When cooled, sprinkle or brush top with Calvados, wrap in plastic cling wrap and let rest for a week in the refrigerator before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 7.2 g
- Cholesterol: 3.8 mg
- Sodium: 13.5 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 3.7 g
- Protein: 2.7 g
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