Prep 30min (+2hr cooling time)Bake 40-45minMakes about 20-24 pieces
Hailing from Siena in the Tuscan region of Italy, panforte (‘strong bread’ when translated to English) is a delectable combination of dried fruits, nuts, spices, honey and, if you are lucky, chocolate. It is believed to date back to the 13th Century and was originally a form of tax paid to a local monastery. Like many traditional recipes, there are many variations with each often being a well-guarded family recipe – however I will share this one with you!
Ingredients
- Melted butter, to grease
- 2 sheets confectioner's rice paper (see Baker's Tips)
- 75g (½ cup/2¾oz) plain flour
- 40g (⅓ cup/1½oz) cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 70g (½ cup/2½oz) dried pitted dates, coarsely chopped
- 80g (½ cup/2¾oz) prunes, coarsely chopped
- 80g (2¾oz) glace apricots, chopped
- 155g (1 cup/5½oz) unsalted roasted macadamias, coarsely chopped
- 160g (1 cup/5¾oz) blanched almonds, coarsely chopped
- 70g (½ cup/2½oz) unsalted pistachio kernels
- 100g (3½oz) good-quality dark chocolate, chopped
- 1½ tablespoon finely grated orange rind
- 175g (½ cup/6¼oz) honey
- 110g (½ cup/4oz) caster sugar
- 2 tablespoon water
- 1 teaspoon natural vanilla essence or extract
- Icing sugar or extra cocoa powder, to dust
Method
- Preheat oven to 170°C/340°F (150°C/300°F fan-forced).
- Brush a shallow round 20cm/8in (base measurement) tin with melted butter to grease and then line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of non-stick baking paper.
- Sift the flour, cocoa and spices into a large bowl, then stir in the fruit, nuts, chocolate and orange rind. Set the bowl on a folded tea towel (see Baker's Tips).
- Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined. Press mixture firmly and evenly into prepared tin.
- Bake for 40-45 minutes or until firm to touch in the centre. Cool in the pan sitting on a wire rack (this will take about 2 hours).
- Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin slices or wedges.
Baker's Tips
- Confectioner's rice paper sheets are available from Asian grocers, delicatessens and specialty food stores. Don't confuse it with Asian rice paper, used to make rice paper rolls.
- Before adding the hot syrup to the fruit and nut mixture, place a tea towel under the bowl to stop it from slipping when mixing.
- To make individual panforte, grease eight 8cm (base diameter) loose-bottomed tart tins with oil spray or melted butter and line the bases with a circle of edible rice paper. Divide the mixture among the tins and press down firmly. Bake for 25-30 minutes.
- This panforte will keep wrapped well in plastic wrap at room temperature in a cool spot for up to 1 month.
This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.
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Photography by Alan Benson.
