It has been a long day out with the family, and I sorta forgot about this Blogmas post. However all was not lost! Christmas is all about spending time with family, and in the end, this blog post allowed me to enjoy making this panforte with my Mum when we got back (we haven’t made anything together for years!) It created some hilarious moments that we’ll never forget.
So here I am, having given up the time I would usually spend writing this (no, I’m not organised enough to pre-write posts), sitting in bed at 11pm, writing this post. It’s an easy choice to put family first – we had fun watching Christmas with the Kranks – but I WILL NOT LET BLOGMAS DEFEAT ME!
Anyways, you’re probably wondering about the recipe. Panforte is a citrusy traditional Italian ‘cake’ served at Christmas. It’s SO easy to make and it looks pretty impressive too. Full of festive spices, it looks more difficult that it is. I chose the recipe from the Italian food website, Giallo Zafferano. I have translated it myself into English for you guys, to ensure it’s as authentic a recipe as possible.
300g caster sugar
320g candied peel
4g ground cloves
icing sugar for dusting
160g flour 00
4g ground coriander
1 sheet of rice paper
– 20cm cake tin with a loose bottom
1. Pour the sugar and honey into a pan and heat on a low heat until all dissolved.
3. Add the almonds and mix together. It will seem hard but this is normal.
5. Grease the bottom of your tin. Cut out a circle from your rice paper and layer on the bottom of the tin.
6. Grease the sides as well and line with baking parchment.