125 gr whole almonds
125 gr blanched whole hazelnuts
130g medjool dates, stoned (100g net weight)
125g crystallised ginger
150g dried cherries
50g candied citrus peel, diced into ½cm pieces
200g plain flour (probeer 170 gr)
2 tsp ground cinnamon
1½ tsp ground cardamom (beter: mijn speculaaskruiden)
1 large pinch sea salt
150g 70% dark chocolate (suitable for vegans)
175g light muscovado sugar
175ml brown rice syrup
Superlekker!!!!
Is wel soms te droog waardoor het brokkelt, iets minder bloem
Heat the oven to 180C (160C fan)/350F/gas 4 and line a 22cm cake tin with baking paper. Put all the nuts on an oven tray in a single layer and roast for 12-15 minutes, until fragrant and deep golden. Once cool, roughly chop the nuts, dates and ginger, and put in a large, heatproof bowl with the cherries, citrus peel, flour, cinnamon, cardamom and salt. Mix very well.
Break the chocolate into a small heatproof bowl and set this over a simmering pan of water – the base of the bowl shouldn’t touch the water. Leave until the chocolate has melted – this will take just a few minutes – then take off the heat.
Ik heb chocolade gewoon samen met de syrup in dezelfde pan gesmolten, gaat goed, wel goed blijven roeren.
Put the sugar and brown rice syrup in a small pan on a medium heat, and stir to incorporate. If you have a sugar thermometer, the sugar should reach 115C. If you don’t, be aware it should take about four minutes to reach this point, and the sugar will be frothy and bubbling fiercely.
Working quickly now, pour the hot syrup into the dry ingredients, then scrape in the melted chocolate. Mix thoroughly: it will seem quite dry and stiff, but keep stirring, then quickly scrape into the prepared tin, pressing down with your hands to compact the panforte.
Na eerst met lepel roeren is het niet meer zo heet en kun je met handen kneden, anders komt het niet bij elkaar.
Bake for 20 minutes, or until slightly risen and just firm, then leave to cool in the tin. Once cool, use a pal