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No-bake Panforte
Karon Grieve

This is a super easy recipe for Italian panforte, a delicious

fruity festive bake, it's like a no-bake Christmas cake!

5 from 3 votes

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PREP TIME COOK TIME TOTAL TIME

10 mins 6 mins 16 mins

COURSE CUISINE SERVINGS CALORIES

baking Italian 10 people 197 kcal

INGREDIENTS
150 g nuts walnuts, almonds, pistachios and hazelnuts
100 g dried fruit figs and apricots chopped
100 g candied peel
1 1/2 tsp mixed spice
1/2 tsp ground cardamom
75 g caster sugar
75 g honey
2 tbsp sherry
50 g plain flour

INSTRUCTIONS
1 Toast the nuts in a dry pan for 1 minute till aromatic and golden
2 Whizz the fruit in food processor along with the honey, sherry, sugar and spices then boil for 6
minutes
3 Remove pan from heat and stir in the flour, nuts and candied peel
4 Press into baking tin lined with baking parchment and put edible paper top and bottom if
using. Cover and press down with weights and leave to set overnight or for 2 hours
5 Unwrap the panforte, dust with icing sugar and cut into slices to serve

NOTES
Edible wafer papers are optional to place on top and bottom of the panforte in the Italian style.

Panforte will keep for up to 2 months in a tin or box.

NUTRITION
Calories: 197kcal Carbohydrates: 30g Protein: 4g
Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g Sodium: 13mg Potassium: 174mg
Fiber: 3g Sugar: 20g Vitamin A: 6IU
Vitamin C: 0.3mg Calcium: 32mg Iron: 1mg

My Top Tips
*Always read the full recipe first. *Assemble all your ingredients and everything you
need before you start. *For baking check the size of tins I'm using as this makes a big
difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use
extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise
stated. * Check out My Preserving Kit!

KEYWORD
Christmas

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