A Christmas Treat!
Gluten Free Panforte
240 g whole almonds
100g dried figs
150g candied peel
150g Gluten Free Flour Co plain flour blend
2 tblsp cocoa powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground coriander
¼ tsp cayenne pepper
180g granulated sugar
180g runny honey
Rice paper and baking parchment
Preheat oven to 200ºC/Gas mark 6
Line a 20cm springform cake tin with baking parchment, then a further circle of rice paper.
Place all the nuts on a baking tray and bake in the oven for five minutes. Allow to cool slightly. Turn the oven down to 160ºC/Cas mark 3. Place a third of the nuts into a food processor and pulse into small pieces. Chop the rest roughly.
Also chop the figs and the peel (if necessary). Put the flour, cocoa and spices into a large mixing bowl and combine. Now stir in the fruit and both lots of nuts.
Put the sugar and honey into a saucepan and gently heat until it reaches 115C, or until a little dropped into cold water forms a ball when pressed between finger and thumb.
Immediately stir the other ingredients into until well combined, then scrape into the prepared tin and press down with wet hands. Bake for about 30 minutes until just firm, then allow to cool before turning out .
You can find a PDF copy of the recipe here.
You can purchase our flour here