Nothing says it's Christmas quite like the smell of a clove-studded gammon roasting in the oven. Or cinnamon-and-vanilla poached stone fruit simmering on the stove. Or a huge tray of nutmeg-spiked potatoes. Or ginger-infused caramel trifles. It all smells good
SPICED HOLIDAY PANFORTE
Serves 10
A LITTLE EFFORT
GREAT VALUE
Preparation: 15 minutes
Cooking: 40 minutes
cocoa powder 5 T, plus extra for dusting
blanched hazelnuts 300 g
flour 90 g
Woolworths preserved ginger 100 g, chopped
dried cranberries 170 g
ground cinnamon 1 t
ground ginger 2 t
ground black pepper 1½ t
ground nutmeg ½ t
dark chocolate 80 g, broken into pieces
sugar 200 g
honey ¾ cup
1 Preheat the oven to 160°C, grease a 20–25 cm cake tin with cooking spray, then dust with cocoa. 2 In a large mixing bowl, combine the cocoa powder, hazelnuts, flour, ginger, cranberries, cinnamon, ginger, black pepper and nutmeg and rub together until all the ingredients are combined. 3 Melt the chocolate in a bowl over simmering water. 4 Combine the sugar and honey and heat to 115°C on a sugar thermometer. 5 Pour the hot honey mixture over the dry ingredients, add the melted chocolate and stir well. 6 Pour the batter into the prepared cake tin, then level using a rubber spatula. 7 Bake for 30–35 minutes; the panforte should be slightly soft in the centre. Cool on a wire rack. Cook’s note: If you can’t find blanched hazelnuts, you can easily remove the skins by toasting them and rubbing with a clean tea towel – the crispy skins will flake off.
WINE: Villiera Jasmine White 2018
この記事は Woolworths TASTE の December 2018 版に掲載されています。
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この記事は Woolworths TASTE の December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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