Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup chopped almonds
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped candied lemon peel
- 1 tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- Powdered sugar for dusting
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
2. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, ginger, cloves, and salt.
3. In another mixing bowl, combine the honey and sugar. Heat in the microwave or on the stovetop until the sugar dissolves, stirring occasionally.
4. Add the chopped almonds, candied orange peel, and candied lemon peel to the honey mixture. Stir to combine.
5. Pour the honey mixture into the flour mixture and stir until well combined.
6. Transfer the mixture to the prepared cake pan and press down firmly with a rubber spatula to even out the surface.
7. Bake for 25-30 minutes or until the edges are lightly browned and the center is set.
8. Remove from the oven and let cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
325°F (160°C)
Serving size:
8 servings
Nutritional information:
Calories: 250
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 32g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nuts instead of almonds.
- You can use dried fruits instead of candied orange and lemon peel.
Variations:
- You can add other spices such as nutmeg or cardamom.
- You can add chocolate chips or chopped dark chocolate for a richer flavor.
Tips and tricks:
- Make sure to press down the mixture firmly in the pan to prevent it from crumbling.
- Let the panforte cool completely before slicing to prevent it from falling apart.
- Store in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle with chopped nuts or drizzle with melted chocolate.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This recipe is perfect as a dessert or snack on its own.
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of honey or water.
- If the mixture is too wet, add a tablespoon of flour.
Food safety advice:
Make sure to use fresh ingredients and store the panforte in an airtight container to prevent contamination.
Food history:
Panforte is a traditional Italian dessert that originated in the city of Siena. It is a dense, chewy cake made with nuts, dried fruits, and spices.
Flavor profiles:
This recipe has a sweet and spicy flavor with a chewy texture.
Serving suggestions:
Serve as a dessert or snack on its own or with a cup of coffee or tea.
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Region: Italian