Sour cherry and hazelnut panforte slab

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How to make Sour cherry and hazelnut panforte slab

  • Yield : 48
  • Prep Time : 0:25
  • Cook Time : 1:30
  • Total Time : 1:55

Ingredients

  • 1 1/2 cups natural almonds
  • 110g packet skinless hazelnuts
  • 80g packet pistachio kernels
  • 1 cup CSR Golden Syrup
  • 1 cup CSR Caster Sugar
  • 1/2 cup fruit mince
  • 200g block dark chocolate, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dried sour cherries
  • 1 1/2 cups plain flour
  • 2 tablespoons Dutch-processed cocoa
  • 2 teaspoons mixed spice

Method

  • Step 1 Preheat oven to 170C/150C fan-forced. Line a baking tray with baking paper. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
  • Step 2 Place nuts on prepared tray. Bake for 10 to 12 minutes or until toasted. Stand for 30 minutes to cool. Reserve 2 tablespoons.
  • Step 3 Place golden syrup, sugar, fruit mince, 1/2 the chocolate, 3/4 cup apricots and 3/4 cup cherries in a saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until chocolate is melted and smooth. Bring to the boil. Remove from heat. Transfer to a large heatproof bowl.
  • Step 4 Add nuts to chocolate mixture. Sift over flour, cocoa and mixed spice. Stir until well combined. Pour mixture into prepared pan, spreading evenly. Bake for 1 hour 10 minutes or until top is just firm to touch in the centre. Cool completely in pan.
  • Step 5 Place remaining chocolate in a microwavesafe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 minute or until melted and smooth. Drizzle chocolate over panforte. Roughly chop reserved nuts and remaining cherries. Sprinkle panforte with nuts, cherries and remaining apricots. Stand for 30 minutes or until chocolate has set. Cut into pieces. Serve.

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