’TIS THE SEASON FOR SPICE
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
Preheat the oven to 160°C, grease a 20–25 cm cake tin with cooking spray, then dust with cocoa. 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. Melt the chocolate in a bowl over simmering water. Combine the sugar and honey and heat to 115°C on a sugar thermometer. Pour the hot honey mixture over the dry ingredients, add the melted chocolate and stir well. Pour the batter into the prepared cake tin, then level using a rubber spatula. Bake for 30–35 minutes; the 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.
