Ingredients
- Blanched almonds( peeled by scalding them)-1 cup/ 120 gm
- Candied mango cubes- 1 cup/ 160 gm
- Blanched hazelnuts (peeled)-1 cup / 120 gm
- Ground ginger- 1/5 tsp (optional)
- Ground cinnamon-1/2 tsp
- Unsweetened cocoa powder- 1 ¼ tbsp
- Salt- ¼ tsp
- All purpose flour- ½ cup / 70 gm
- Semi-sweet chocolate chips- 100 gm/ ½ cup
- Honey- 2/3 cup / 160 ml
- Sugar (white)- 2/3 cup / 140 gm
Instructions
- Preheat your oven to 180 degree C / 350 F.
- Spray spring form pan with nonstick spray & line the bottom with parchment paper.
- Bake raw hazelnuts & almonds about 10-15 minutes until they are fragrant and the skins go away easily.
- Place the baked nuts on a wire rack. Cover with a clean kitchen towel. Allow the nuts steam for 5-10 minutes. Rub the nuts with your hands to get rid of the skins. Let them cool completely before you will chop them coarsely. I didn’t chop my hazelnuts because I just like them this way.
- Now in a large bowl, combine flour, chopped nuts, candied mango, salt, unsweetened cocoa powder, ground cinnamon & ground ginger.
- Melt chocolate chips over the pan of simmering water. Pour in over fruit & nut mixture.
- In a saucepan with a candy thermometer, mix together sugar and honey. Over medium heat bring it to boil. Sugar must dissolve. Continue to boil mixture until temperature reaches 115 degree C or 240 F( don’t stir).
- Pour honey-sugar mixture (syrup) over nut & fruit mixture. Combine quickly as it will stiffen immediately.
- Transfer into the prepared spring form, evenly spread & bake 30 minutes (180 C/ 350F).
- Dust the top of Panforte cake with confectioners or icing sugar.
- You can store this Panforte cake up to 2 months. This cake is very reach so I advice to serve it in thin slices.
- Category: Desserts/Cakes
- Cuisine: Italian