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Italian Panforte

Italian Panforte
4 stars based on 1 reviews
Italian Panforte

This yummy Italian Panforte is easy to make & tastes sensational.

Prep Time 15 minutes
Cook Time 35 minutes
Serves 16Serves 16
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Ingredients

  • 110 g pkt Whole Blanched Almonds, roasted
  • 125 g pkt Hazelnut Kernels, roasted, rubbed to remove skins
  • 1 tbsp Finely Grated Orange Rind
  • 1 tbsp Finely Grated Lemon Rind
  • 150 g Dried Figs, chopped
  • 2/3 cup Plain Flour
  • 2 tbsp Cocoa Powder
  • 1 tbsp Coles Brand Mixed Spice
  • 2/3 cup Caster Sugar
  • 2/3 cup Coles Brand Honey
  • 100 g Dark Chocolate (preferably 70% cocoa), finely chopped
  • Icing Sugar, to dust

Method

  1. Preheat oven to 180°C or 160°C fan. Line the base and side of a 25cm round springform cake pan with baking paper.
  2. Place combined nuts, orange and lemon rind and figs in a large heatproof bowl. Sift over flour, cocoa and mixed spice. Stir well to combine.
  3. Place sugar and honey in a saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer and cook, without stirring, for 5-6 mins, or until a sugar thermometer reaches 118°C or soft ball stage. Remove from heat. Immediately add chocolate and swirl pan until chocolate melts and mixture is smooth.
  4. Working quickly and carefully, pour hot syrup over the dry ingredients and mix together using a lightly oiled metal spoon until well combined. Spoon into prepared pan. Using slightly damp hands, press down firmly to level surface. Bake for 25 mins. Cool completely in pan. Turn onto a wire rack. Remove and discard paper. Dust with icing sugar. Store in an airtight container for up to 4 weeks. Use a large sharp knife to cut into slices.

TIP

Don’t have a sugar thermometer? Remove pan from heat and drop 1 tsp syrup into a glass of cold water. You should be able to pinch it into a soft ball with your fingertips.

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Measurement Converter
  • Temperature
  • Weight
  • Liquid
  • Length
C
to
0C = 0F
Gas Celsius Fahrenheit
1/4 107 225
1/2 121 250
1 135 275
2 148 300
3 162 325
4 176 350
5 190 375
6 204 400
7 218 425
8 232 450
9 246 475
G
to
0G 0OZ
Kilos Grams Pounds Ounces
0.05 50 0.11 1.76
0.1 100 0.22 3.53
0.15 150 0.33 5.29
0.2 200 0.44 7.05
0.25 250 0.55 8.82
0.3 300 0.66 10.6
0.4 400 0.88 14.1
0.5 500 1.1 17.6
0.75 750 1.65 26.5
1 1000 2.2 35.3
1.25 1250 2.76 44.1
1.5 1500 3.31 52.9
1.75 1750 3.86 61.7
2 2000 4.41 70.5
ML
to
0ML 0TBSP
Litres MM Pints Floz Tbsp Tsp
0.05 50 0.09 1.76 3.33 10
0.1 100 0.18 3.52 6.67 20
0.15 150 0.26 5.28 10 30
0.2 200 0.35 7.04 13.3 40
0.25 250 0.44 8.8 16.7 50
0.3 300 0.53 10.6 20 60
0.4 400 0.7 14.1 26.7 80
0.5 500 0.88 17.6 33.3 100
0.75 750 1.32 26.4 50 150
1 1000 1.76 35.2 66.7 200
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
MM
to
0MM
0FT
Metres CM Feet Inches
0.05 5 0.16 1.97
0.1 10 0.33 3.94
0.15 15 0.49 5.91
0.2 20 0.66 7.87
0.25 25 0.82 9.84
0.3 30 0.98 11.8
0.4 40 1.31 15.7
0.5 50 1.64 19.7
0.75 75 2.46 29.5
1 100 3.28 39.4
1.25 125 4.1 49.2
1.5 150 4.92 59.1
1.75 175 5.74 68.9
2 200 6.56 78.7
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Fresh Vegetables

  • Cavendish Bananas
  • Hass Avocado
  • Truss Tomatoes
  • Cherry Truss Tomatoes
  • Strawberries, 250g Punnet

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