Bake at Home: Continental Panforte

Bake at Home: Continental Panforte

Charlesworth's Continental Panforte

Can Be Made: 4 to 6 weeks in advance

Make in: 23cm flan dish or 21cm round cake tin

Ingredients

Charlesworth products

130g Charlesworth Macadamia Pieces
130g Charlesworth Raw Walnut Pieces 140g Charlesworth Slivered Almonds 180g Charlesworth Sultanas

Other Ingredients Required:

¼ cup (20g) Desiccated Coconut
½ cup (75g) Plain Flour (sifted)
½ cup (60g) Cocoa (sifted)
½ cup (80g) Icing Sugar (sifted)
½ cup (150g) ‘Thin’ Apricot Jam
150g Diced Pitted Dates
250g Pure Milk Chocolate Pieces
1/2 cup Brandy
60g butter

Method:

Empty the Dates, Macadamias, Walnuts, Slivered Almonds and Sultanas into a large bowl & combine with the coconut, flour, cocoa and icing sugar. Set aside while preparing the wet ingredients.

Melt butter and chocolate in the top of a double saucepan, add jam and brandy and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly until all moist.

Grease and line 23cm flan dish (or cake tin), and spoon in the firm mixture. Using a dampened hand, press mixture very firmly into the dish or tin.

Bake in a MODERATE oven for 35 minutes. The Panforté may appear sticky and moist, but will become firm once cooled. Remove from tin when cooled. Dust with icing sugar before serving. Delicious when sliced thinly and served with coffee or liqueur.

STORE IN A COOL, DARK PLACE UNTIL REQUIRED.

Raw Nuts

Raw Walnuts (350g)
$10.35
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Raw CPS Almonds (500g)
$14.80
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Raw Brazil Nuts (500g)
$16.00
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No. 1 Raw Mix (500g)
$17.60
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Raw Cashews (500g)
$19.40
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Raw Macadamias (500g)
$30.80
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Raw Millionaires Mix (500g)
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Raw Pecans (400g)
$22.08
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Raw Blanched Almonds (500g)
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Raw Peanuts (500g)
$7.20
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