Panforte
“This is our take on the festive Italian cake Panforte. Spices, figs and whole hazelnuts make this a seemingly decadent yet wonderfully healthy sweet treat. It is a great alternative to the usual holiday cakes which can result in us spending most of January in the gym! Enjoy this after your meal with an espresso or a long black coffee.”
Prep time - 20 minutes
Cook time - 40 minutes
Difficulty - Easy
Serves / makes - 12 slices
Ingredients
150g hazelnuts
60g tapioca flour
60g rice flour
60g oat flour
150g dried figs, hard tips removed
9T water
9T brown rice syrup
3 cardamom pod, crushed in a pestle and mortar or use pre-ground
3 pinches of ground cinnamon
A grating of fresh nutmeg
Equipment
Baking tray
Tupperware box
Bowl
Mixing spoon
Blender
1lb loaf tin
Serrated knife
Method
Heat your oven to 200c/390f/GM6.
Put the hazelnuts on a baking tray and bake for around 10 minutes until most of the skins are darkened and starting to come away from the nut.
Cool until you can handle them. Put them into a tupperware with a lid and shake so the skins come off. Don't worry if you can't get all of the skin off.
In a bowl mix the flours.
In a blender blitz the figs with the water so you have a gooey paste. Add this to the bowl.
Add the syrup and spices to the bowl and mix well. Add the whole hazelnuts, mix again and spoon into a small loaf tin. Bake for around 30 minutes until firm.
Allow to cool and then cut with a serrated knife.
