Friday, December 19, 2014

Panforte!

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 300┬║ 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 300┬║ 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


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