Christmas Panforte Recipe

Christmas Panforte Photo: Jackie Cameron

“A Sienna, Italian, Christmas Cake-very different from the typical English cake. More like a spicy-nutty-chocolate dense nougat. The South African Flair instead of using traditional hazelnuts and flaked almonds... think Mozambique an Cashews.”
— Jackie Cameron

Christmas Panforte Recipe

Yields: 16x20cm - 2 trays

Ingredients:

  • 280g Cashew Nuts

  • 200g Castor Sugar

  • 200g Honey

  • 30ml Water

  • 350g Candied Peel

  • 50g Cocoa Powder

  • 110g Cake Flour

  • 3ml Cinnamon Powder

  • Rice Paper

Method:

  1. Roast the nuts, de-skin if necessary.

  2. Place the sugar, honey and water into a pot and bring up to 115°C.

  3. Place the candied peel, cocoa, cake flour and cinnamon powder into a large mixing bowl.

  4. Add the sugar mixture.

  5. Grease the tin, line with rice paper and then top with panforte mix.

  6. Bake at 130°C for 5 minutes, remove slightly cool and portion into desired shapes traditionally panforte is round.

Please post your comments and any food-related questions below. I look forward to hearing from you.

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