Gourmet Macadamia and Ginger Spice Panforte
Delight in this uniquely spiced, Italian-inspired confection, which beautifully combines the aromatic warmth of mixed spices and cinnamon with the subtle heat of crystallized ginger. Generously packed with toasted macadamia nuts and enveloped in a rich cocoa-infused dough, this panforte creates an irresistible fusion of flavors and textures. Best enjoyed after resting in an airtight container to allow the flavors to meld, this dessert is perfect for special occasions or as a gourmet gift.
36
Servings
167
Calories
11
Ingredients
Ingredients
flour
1 3/4 cups (sifted)
cocoa powder
1/4 cup (sifted)
mixed spice
1 teaspoon (ground)
white pepper
1/4 teaspoon (ground)
cinnamon
1/4 teaspoon (ground)
crystallized ginger
1 cup (roughly chopped)
macadamia nuts
2 cups (chopped and roughly toasted)
corn syrup
1 cup (warmed)
caster sugar
3/4 cup (dissolved)
vanilla essence
1 tablespoon (added after boiling)
icing sugar
for dusting (thick layer)
Instructions
1
Preheat your oven to 170°C (340°F). Prepare a 23cm (9-inch) springform cake tin by greasing and lining it with baking paper.
2
In a large mixing bowl, sift together the flour, cocoa powder, mixed spice, ground white pepper, and cinnamon. Stir in the chopped crystallized ginger and toasted macadamia nuts to combine evenly.
3
In a small saucepan, gently warm the corn syrup over low heat. Gradually add the caster sugar, stirring continuously until the sugar is completely dissolved.
4
Increase the heat and bring the syrup mixture to a boil. Once boiling, remove the saucepan from the heat and add the vanilla essence, allowing the bubbles to subside.
5
Pour the warm syrup mixture into the well of the dry ingredients. Using a sturdy wooden spoon, mix until fully incorporated, forming a dense dough. This may require some effort.
6
Transfer the dough into the prepared cake tin, pressing it down firmly with your hands to ensure an even layer. If the dough sticks to your hands, wet them slightly.
7
Bake in the preheated oven for approximately 30 minutes. The center should remain soft while the edges turn firm.
8
Allow the panforte to cool in the tin for at least 30 minutes before transferring it to a cooling rack. Once completely cooled, store in an airtight container for 2-3 days to enhance the depth of flavors.
9
Prior to serving, generously dust the panforte with icing sugar and cut it into thin wedges or 2-cm slices.
10
For smaller portions, divide the mixture evenly among four 10cm (4-inch) greased cake tins lined with baking paper, then bake for around 20 minutes.
Nutrition Information
16.1g
Carbs
1.9g
Protein
0.8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Macadamia and Ginger Spice Panforte?
It is a uniquely spiced, Italian-inspired confection featuring mixed spices, cinnamon, crystallized ginger, and toasted macadamia nuts in a rich cocoa-infused dough.
How many servings does this recipe provide?
This recipe makes 36 servings.
What are the primary flavors in this panforte?
The primary flavors are aromatic mixed spices, cinnamon, the subtle heat of crystallized ginger, and rich cocoa.
What temperature should I set my oven to?
Preheat your oven to 170°C (340°F).
What type of cake tin is recommended?
A 23cm (9-inch) springform cake tin is recommended for the full recipe.
How should I prepare the baking tin?
The tin should be greased and lined with baking paper.
Which dry ingredients should be sifted together?
Sift together the flour, cocoa powder, mixed spice, ground white pepper, and cinnamon.
How should the macadamia nuts be prepared?
The macadamia nuts should be chopped and roughly toasted before being added to the mix.
How do I prepare the crystallized ginger?
The crystallized ginger should be roughly chopped.
What is the process for making the syrup?
Gently warm the corn syrup over low heat and gradually add caster sugar, stirring until dissolved.
What should I do once the syrup mixture boils?
Once it boils, remove the saucepan from the heat and add the vanilla essence.
How do I combine the wet and dry ingredients?
Pour the warm syrup mixture into the dry ingredients and mix with a sturdy wooden spoon until a dense dough forms.
How do I prevent the dough from sticking to my hands?
If the dough sticks while you are pressing it into the tin, wet your hands slightly.
How long does the panforte need to bake?
Bake for approximately 30 minutes.
How can I tell if the panforte is finished baking?
The edges should turn firm while the center remains soft.
How long should the panforte cool in the tin?
Allow it to cool in the tin for at least 30 minutes before transferring it to a cooling rack.
What is the best way to store the panforte?
Store the panforte in an airtight container.
How long should I wait before serving?
For the best flavor depth, store it for 2-3 days to allow the flavors to meld.
How should the panforte be finished before serving?
Generously dust the top with a thick layer of icing sugar.
How should I slice the panforte?
Cut it into thin wedges or 2-cm slices.
Can I make smaller portions of this recipe?
Yes, you can divide the mixture into four 10cm (4-inch) greased cake tins.
What is the bake time for the smaller 10cm tins?
The smaller tins should be baked for around 20 minutes.
How many calories are in one serving?
Each serving contains 167 calories.
What is the carbohydrate content per serving?
There are 16.1g of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 1.9g of protein.
What is the fiber content of this dessert?
Each serving provides 0.8g of fiber.
Is this recipe suitable for gifting?
Yes, this panforte is perfect for special occasions or as a gourmet gift.
What type of pepper is used in this recipe?
The recipe calls for 1/4 teaspoon of ground white pepper.
How much vanilla essence is required?
The recipe uses 1 tablespoon of vanilla essence.
What is the total number of ingredients used?
There are 11 ingredients in this recipe.