recipes
Christmas Honey Panforte
As a variation to traditional dark chocolate Siena cake, try our honey flavoured & white chocolate!
makes 16 slices
15 min prep
ingredients
| 200g blanched almonds 100g mixed red and green glace cherries 125g glace ginger 180g white chocolate, roughly chopped 3/4 cup plain flour ½ teaspoon cinnamon 2/3 cup honey 1/3 cup caster sugar |
instructions
step 1
In a medium sized bowl mix together, almonds, cherries, ginger, ½ white chocolate, flour and cinnamon.
step 2
Place remaining chocolate, honey and caster sugar into a small saucepan and cook over a low heat stirring continually until sugar dissolves - approximately 10 minutes. Increase heat to medium high and bring the mixture to the boil. Reduce heat to medium and continue boiling for approximately 3 minutes (reduce heat to low if necessary and stir occasionally).
step 3
Pour the honey mixture into the almond mixture and mix well (the mixture starts to cool and stiffens so work quickly).
step 4
Spoon the mixture into a well greased and baking paper lined 18 cm springform tin. Bake in a preheated oven at 140°C for 30-35 minutes. Allow to cool in tin.
step 5
When cool remove from tin, dust with icing sugar and cut into small wedges to serve.
recipe tip
To avoid burning the honey mixture be sure to watch it during the boiling process, stirring occasionally and reducing the heat if it is turning to dark.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1110kJ (264Cal) | 1760kJ (422Cal) |
| Protein | 4.2g | 6.6g |
| Fat - Total | 10.8g | 17.2g |
| - Saturated | 2.8g | 4.5g |
| Carbohydrate | 37.7g | 60.0g |
| - Sugars | 32.9g | 52.4g |
| Dietary Fibre | 0.3g | 0.5g |
| Sodium | 14mg | 22mg |
| Potassium | 64mg | 102mg |
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Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Christmas Honey Panforte
Christmas Honey Panforte
As a variation to traditional dark chocolate Siena cake, try our honey flavoured & white chocolate!
ingredients
200g blanched almonds
100g mixed red and green glace cherries
125g glace ginger
180g white chocolate, roughly chopped
3/4 cup plain flour
½ teaspoon cinnamon
2/3 cup honey
1/3 cup caster sugar
instructions
step 1
In a medium sized bowl mix together, almonds, cherries, ginger, ½ white chocolate, flour and cinnamon.
step 2
Place remaining chocolate, honey and caster sugar into a small saucepan and cook over a low heat stirring continually until sugar dissolves - approximately 10 minutes. Increase heat to medium high and bring the mixture to the boil. Reduce heat to medium and continue boiling for approximately 3 minutes (reduce heat to low if necessary and stir occasionally).
step 3
Pour the honey mixture into the almond mixture and mix well (the mixture starts to cool and stiffens so work quickly).
step 4
Spoon the mixture into a well greased and baking paper lined 18 cm springform tin. Bake in a preheated oven at 140°C for 30-35 minutes. Allow to cool in tin.
step 5
When cool remove from tin, dust with icing sugar and cut into small wedges to serve.
makes 16 15 min prep recipe tip
To avoid burning the honey mixture be sure to watch it during the boiling process, stirring occasionally and reducing the heat if it is turning to dark.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au