Panforte desserts recipes
Ingredients
100g dried figs, chopped
1/3 cup (75g) chopped glace ginger
100g mixed peel
1 1/3 cups (200g) hazelnuts, lightly roasted, skins removed (see Notes)
125g macadamias, lightly toasted
225g plain flour, sifted
1/3 cup (35g) cocoa, sifted, plus extra to dust
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1/2 cup (180g) honey
200g caster sugar
125g dark chocolate, chopped
2 tbs brandy or amaretto (see Notes)
Panforte desserts recipes
Method
Step 1
Preheat the oven to 160C. Line a 20cm x 30cm cake pan with baking paper.
Step 2
Combine the figs, ginger, peel, nuts, flour, cocoa and spices in a large bowl.
Step 3
Place honey and sugar in a pan over low heat and bring to a simmer. Add chocolate and stir until melted. Pour over fruit mixture with the brandy and stir to combine. Spread into the pan, then bake for 1 hour or until a skewer comes out clean. Cool completely in the pan, then turn out, dust with cocoa and cut into slices to serve.
Ingredients
100g dried figs, chopped
1/3 cup (75g) chopped glace ginger
100g mixed peel
1 1/3 cups (200g) hazelnuts, lightly roasted, skins removed (see Notes)
125g macadamias, lightly toasted
225g plain flour, sifted
1/3 cup (35g) cocoa, sifted, plus extra to dust
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1/2 cup (180g) honey
200g caster sugar
125g dark chocolate, chopped
2 tbs brandy or amaretto (see Notes)
Panforte desserts recipes
Method
Step 1
Preheat the oven to 160C. Line a 20cm x 30cm cake pan with baking paper.
Step 2
Combine the figs, ginger, peel, nuts, flour, cocoa and spices in a large bowl.
Step 3
Place honey and sugar in a pan over low heat and bring to a simmer. Add chocolate and stir until melted. Pour over fruit mixture with the brandy and stir to combine. Spread into the pan, then bake for 1 hour or until a skewer comes out clean. Cool completely in the pan, then turn out, dust with cocoa and cut into slices to serve.
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