Panforte Gluten Free Recipes

Steps:

• Preheat oven to 150°C Lightly grease a 24cm square baking tin and line with baking paper.
• Combine the golden syrup, brown sugar and marmalade in a heavy based saucepan. Using a medium heat, stir constantly until the mixture comes to the boil. Reduce the heat and simmer for 5 minutes. Stir occasionally. The sugar syrup should become quite thick and foamy. Remove from the heat and allow to cool a little. Stir in the chocolate.
• Place the chopped nuts, fruit and zests in a large bowl and mix well. Sift in the flour, cocoa powder and spices. Mix well.
• Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.
• Spoon the mixture into the prepared tube and press flat with the back of a spoon.
• Bake 25 minutes or until firm when pressed in the centre.
• Dust heavily with sifted icing sugar while hot. Cool to room temperature.
• Cut into slices to serve.
• this recipe should keep in the refrigerator for up to a month.

Steps:

• Preheat oven to 180°C or 160°C fan. Grease and line a 20cm square cake pan. Combine dry ingredients in a large bowl.
• Combine honey and sugar in a medium saucepan and stir over low heat to dissolve sugar. Bring to the boil, reduce heat and simmer for 2 minutes. Remove and stir in chocolate to melt.
• Quickly stir into dry mixture. Lightly knead ingredients to combine. Press into pan and flatten top. Bake for 25 minutes, or until just firm. Cool in pan. Dust with icing sugar and cut into squares.