| Pre-Prep |
| Line a 20cm cake tin with Glad Bake paper |
| Utensil List |
| Sugar thermometer |
| Ingredients |
| 50 gm sifted plain flour |
| 1 tbsp cocoa powder |
| 1 tsp ground nutmeg |
| 1 tsp ground cinnamon |
| 250g mixed glace fruit and peel |
| ½ cup roasted hazelnuts |
| ½ cup roasted almonds |
| ¼ cup Wescobee honey |
| 90g caster sugar |
| Icing sugar for dusting |
| Method |
| Mix all the dried ingredients thoroughly. |
| In a small saucepan, slowly melt honey and sugar on a low heat. |
| Using a sugar thermometer, heat the sugar mixture to ‘softball’ stage (1150C). |
| Pour sugar and honey mixture into the dried ingredients mix and combine well. |
| Scoop mixture into lined cake tin and bake. |
| Cool in tin, then cut into small pieces or wedges. |
| Dust with icing sugar. |
| Preparation |
Cooking Time |
Baking Time |
| 20 minutes |
5 minutes |
35 minutes, 150°C slow oven |
This great Panforte will keep for 30 days in an airtight jar.
