Panforte margherita

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How to make Panforte margherita

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 75g (1/2 cup) plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • Pinch of ground cloves
  • Pinch of nutmeg
  • 160g (1 cup) blanched almonds
  • 65g (1/3 cup) mixed peel
  • 75g (1/2 cup) dried peaches, coarsely chopped
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) honey
  • 2 tablespoons water
  • Icing sugar, to dust

Method

  • Step 1 Preheat oven to 160C. Line the base of a 20cm (base measurement) round cake pan with baking paper. Sift flour, cinnamon, coriander, cloves and nutmeg into a bowl. Stir to combine. Stir in almonds, mixed peel and peach.
  • Step 2 tir the sugar, honey and water in a small saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to medium-high. Simmer until a sugar thermometer reaches 116C (soft-ball stage). Add the syrup to the flour mixture. Stir to combine. Transfer to the prepared pan. Smooth the surface. Bake for 35 minutes. Set aside to cool. Dust with icing sugar.

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