| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Italian |
Italian4 |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
All-purpose unbleached flour; sifted |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 3/4 |
c |
Shelled almonds; blanched and |
|
|
; toasted |
| 3/4 |
c |
Shelled hazelnuts; blanched and |
|
|
; toasted |
| 3/4 |
c |
Candied orange peel; diced |
| 3/4 |
c |
Candied citron; diced |
| 3/4 |
c |
Candied mixed fruit |
| 3/4 |
c |
Honey |
| 3/4 |
c |
Granulated sugar |
|
|
Confectioner's sugar |
INSTRUCTIONS
FOR DUSTING THE PANFORTE
Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice.
Mix in nuts and fruit. Set aside. Combine honey and sugar in a large
saucepan. Cook over medium heat for 10 minutes, stirring constantly with a
wooden spoon. Syrup should register 238 F. on a candy thermometer, or a bit
dropped in cold water should form a soft ball. Remove from heat. Add flour
mixture and blend well. Pour into a well-greased 9-inch pie plate or a
spring-form cake pan. Smooth surface with a wet knife.
Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from
oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When
cake is cool, remove from pan and dust all sides with a thick coating of
confectioners' sugar. Cut into wedges to serve.
Per serving: 241 Calories (kcal); 5g Total Fat; (17% calories from fat); 2g
Protein; 51g Carbohydrate; 8mg Cholesterol; 44mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other
Carbohydrates
Recipe by: (c) Ferrara Confectionery Company, 1968
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