Panforte

Name: Panforte
Yield: 1 portion(s)
Ingredients: 0.25 tsp Ground allspice; 0.5 tsp Ground cinnamon; 100 g Honey; 100 g Sugar; 200 g Mixed nuts (URf.eks. walnuts-hazelnuts-almonds-pecans or Brazil nuts); 50 g Wheat flour; 80 g Chopped sukat; 80 g Chopped candied orange peel or Seville oranges should; 8-10 Coctailbær (pickled in maraschinolilør)

Cakes in form

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Panforte

0.25	tsp	Ground allspice
0.5	tsp	Ground cinnamon
100	g	Honey
100	g	Sugar
200	g	Mixed nuts (URf.eks. walnuts-hazelnuts-almonds-pecans or Brazil nuts)
50	g	Wheat flour
80	g	Chopped sukat
80	g	Chopped candied orange peel or Seville oranges should
8-10		Coctailbær (pickled in maraschinolilør)

Instructions for Panforte

To prepare the Panforte recipe, please follow these instructions:

Chop the nuts coarsely. Mix nuts, orange peel, sukat and cocctailbær with flour and spices in a bowl. Sugar and honey mixed in a small saucepan or in the microwave and heated up to the boiling point. Mix the sugar mass immediately in nut mixture and knead it all together.

Line a springform with a piece of buttered wax paper. The dough will be distributed in the form by hand, which is done easily wet when the dough is slightly sticky. Dejlaget in the form should be approximately 1 cm thick.

Cake bake in a 150 degree C. alm. oven for about 35 min. Let the cake cool in the form placed on a wire rack.

When the cake is cold, take it out of the mold. Term icing sugar over the cake. The cake has a long shelf life in the refrigerator.

Panforte

Ingredients for Panforte

Instructions for Panforte

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