Mixed nut and fig panforte Recipe
Ingredients
Vegetable oil, to grease
3 sheets edible rice paper
1 x 100g pkt blanched almonds
115g (3/4 cup) pistachio kernels
1 x 100g pkt hazelnuts
300g dried figs, quartered
100g (2/3 cup) plain flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
80ml (1/3 cup) honey
70g (1/3 cup) caster sugar
70g (1/3 cup, firmly packed) brown sugar
2 tablespoons water
Icing sugar, to serve
Mixed nut and fig panforte Recipe
Method
Step 1
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base with 1 1/2 sheets of rice paper.
Step 2
Spread almonds and pistachios over a baking tray. Spread hazelnuts over another baking tray. Bake in oven for 5 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove skins. Place almonds, pistachios, hazelnuts, figs, flour, ginger, cinnamon and cloves in a heatproof bowl.
Step 3
Place honey, combined sugars and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Reduce heat to low and simmer, without stirring, for 3 minutes or until a candy thermometer reaches 116°C or 'soft ball stage'. (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it's at soft ball stage.)
Step 4
Pour honey mixture into nut mixture and stir to combine. Spoon into prepared pan and smooth the surface. Bake in oven for 45 minutes or until firm. Set aside in the pan to cool. Lightly dust with icing sugar and cut into wedges to serve.
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