Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardChocolate Pan Forte
This recipe for pan forte from the team at Capilano Honey has us licking our lips. Particularly handy as it's long-lasting, you can prepare it well in advance of a special event...or gobble it up fresh - the choice is yours!
Ingredients
- 1 cup blanched almonds (coarsely chopped, lightly roasted)
- 1 1/2 cups walnuts
- 200g dried figs (stems removed, quartered)
- 3/4 cup Capilano Honey
- 1 cup raisins (coarsely chopped)
- 150g Daintree Estates dark chocolate (coarsely chopped)
- 1/4 cup plain flour
- 3 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 3/4 cup caster sugar
- 1 tablespoon water
- pure icing sugar (for dusting)
Method
- Preheat oven to 150°C. Grease and line base and sides of a 22cm round baking pan with non-stick baking paper.
- Combine almonds, walnuts, figs, raisins and chocolate in a large, heatproof bowl.
- Sift together flour and spices. Add to fruit and nut mixture and stir to combine.
- Place honey and caster sugar in a small saucepan and stir over a moderate heat until sugar dissolves and mixture starts to boil. Reduce heat and simmer for 4 minutes or until soft ball stage (drop a little mixture into a glass of cold water, it should form a soft ball).
- Pour hot mixture onto dry mixture and working quickly, stir to combine, using a large metal spoon. Spoon into prepared pan and press down firmly, smoothing surface with damp hands.
- Bake for 35 minutes. The mixture will still feel quite soft. Cool in pan.
- To serve, remove from pan, dust with icing sugar and cut into pieces.
- Panforte will keep for up to two weeks. Wrap in foil and place in an airtight container (do not refrigerate).
Our partners
Proudly supporting Australian Made Campaign and the strength of the logo
