Chocolate, Fig and Pepita Panforté
Search results for Chocolate, Fig and Pepita Panforté
Ingredients
What you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
½ teaspoon mixed spice
¼ teaspoon salt
Pinch ground cloves
1 cup toasted almonds
1 cup pepitas (pumpkin seeds)
½ cup dried figs, stems discarded, roughly chopped
½ cup raisins
1/3 cup prunes, pitted and roughly chopped
1cup caster sugar
1cup honey
125g CADBURY Baking Dark Chocolate Melts
1½ cups flour
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
½ teaspoon mixed spice
¼ teaspoon salt
Pinch ground cloves
1 cup toasted almonds
1 cup pepitas (pumpkin seeds)
½ cup dried figs, stems discarded, roughly chopped
½ cup raisins
1/3 cup prunes, pitted and roughly chopped
1cup caster sugar
1cup honey
125g CADBURY Baking Dark Chocolate Melts
Chocolate, Fig and Pepita Panforté
Search results for Chocolate, Fig and Pepita PanfortéIngredients
What you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
½ teaspoon mixed spice
¼ teaspoon salt
Pinch ground cloves
1 cup toasted almonds
1 cup pepitas (pumpkin seeds)
½ cup dried figs, stems discarded, roughly chopped
½ cup raisins
1/3 cup prunes, pitted and roughly chopped
1cup caster sugar
1cup honey
125g CADBURY Baking Dark Chocolate Melts
1½ cups flour
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
½ teaspoon mixed spice
¼ teaspoon salt
Pinch ground cloves
1 cup toasted almonds
1 cup pepitas (pumpkin seeds)
½ cup dried figs, stems discarded, roughly chopped
½ cup raisins
1/3 cup prunes, pitted and roughly chopped
1cup caster sugar
1cup honey
125g CADBURY Baking Dark Chocolate Melts
This is a classic European sweetmeat that is great to serve with coffee. Why not make one for someone special and wrap as a gift.
Method
1. SIFT together the flour, cocoa, spices and salt. Combine the almonds, pepitas, fruit and flour in a large bowl.
2. COMBINE the sugar and honey in a small saucepan and bring to the boil, stirring until sugar has dissolved then simmer for 2 minutes. Add the chocolate and stir until melted. Immediately pour into the bowl with the nuts and fruit and mix until well combined. Press the mixture into a greased and lined 23cm spring form pan.
3. BAKE in a slow oven 150oC for 55-60 minutes. Cool in pan before turning out. Cut into small pieces to serve. Store in an airtight container.
2. COMBINE the sugar and honey in a small saucepan and bring to the boil, stirring until sugar has dissolved then simmer for 2 minutes. Add the chocolate and stir until melted. Immediately pour into the bowl with the nuts and fruit and mix until well combined. Press the mixture into a greased and lined 23cm spring form pan.
3. BAKE in a slow oven 150oC for 55-60 minutes. Cool in pan before turning out. Cut into small pieces to serve. Store in an airtight container.
