Panforte is a traditional Italian fruit and nut cake. Literally meaning, 'strong bread', it is a very dense and chewy dessert that is actually low carb since it is flourless.
The version I made has hazelnuts, pecans, almonds, dried tart cherries, golden raisins, dried apricots, figs, and dates. It's topped with a chocolate glaze.
This is so easy to make. Simply mix your favorite dried fruits and nuts with some spices and almond flour. Heat 2 tbsp butter with 3/4 c honey and 1/2 c sugar, mix thoroughly, put in spring-form pan lined with buttered parchment, bake at 300º for 55 min, cool overnight. That's it. Make a chocolate topping by melting chocolate chips with a halfcup of milk or cream and pour over.
Here's what I use. All nuts and fruits are roasted and coarsely chopped. Amounts are approximate.
1 c. - hazelnuts
1 c. - almonds
1 c. - pecans
1/2 c. - figs
1/2 c. - dates
1 c. - dried tart cherries
1/2 c. - gold raisins
1/2 c. - dried apricots
2/3 c. - almond flour (or 1/2 c all purpose flour)
cinnamon, cloves or allspice, nutmeg to taste
2 tsp finely ground coffee
mix thoroughly in large bowl
heat 2 tbsp butter (I use butter - canola blend), 3/4 c. honey, 1/2 c. raw sugar until sugar is dissolved and mixture bubbles.
Pour over fruits and nuts and mix thoroughly in large bowl.
Add a few squirts of chocolate syrup while mixing
Line spring-form pan with parchment paper and butter the paper
push mixture into pan, compress mixture with wet fingers or spatula
Bake at 300º for 55 min.
let cool over night
remove from pan and paper
make chocolate topping and coat:
boil 1/2 c milk or cream, reduce heat, add chocolate chips (semi sweet) until melted
coat and cool
