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250 g
150 g
100 g
300 g
1
tablespoon
60 g
150 g
100 g
1
tablespoon
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peeled
whole almonds
walnuts
small,
soft dried figs
best
quality mixed candied peel (ideally orange, citron and melon) finely
chopped
ground
spice mixture
unsweetened cocoa powder
confectioners'/icing sugar + extra for finishing
clear,
runny honey
plain
flour
butter for
greasing pan
confectioner's wafer papers or rice paper for lining the pan |
Method:
-
Spread the almonds and walnuts out on
cookie sheets and bake at 400oF (200oC), Gas 6
for 3-4 minutes.
-
Leave to cool slightly and then chop
very finely (ground almonds will not give the same texture).
-
Mix the nuts in a large bowl with the
finely chopped figs (remove the hard stalk end), the peel, spices
and cocoa powder.
-
Set aside while you dissolve the sugar
in the honey in the top of a double boiler or a bowl over simmering
water.
-
After about 8 minutes, test to see if
it forms a thread when you lift a spoonful above the pan.
-
If not, continue cooking for a few
minutes more.
-
Remove from the heat and stir in the
flour and the nuts and figs mixture.
-
Put into a shallow layer cake pan with
a removable base which has been buttered and lined with the wafers
or rice paper.
-
Smooth the surface and cover with a
layer of wafers or rice paper.
-
Bake in preheated oven at 350oF
(180oC), Gas 4 for about 40 minutes.
-
Leave to cool, then dust with the
sugar and place on a serving dish.
Serves 4
Preparation:30 minutes
Cooking:1 hour
Recipe grading: fairly easy
Suggested wine:a sweet, medium or dry dessert wine (Vin
Santo)
Note:
Pan forte will keep for
months if wrapped in foil.
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