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Macadamia honey and ginger panforte

This classic Italian dessert is chocolatey, crunchy and chewy.
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12
3H 30M
45M
4H 15M

Head inland from the beaches of northern NSW and you find The Rainforest Way; the most pristine, beautiful and world heritage listed, rainforest. But it’s not all rainforest, along the way Joh and Ed explore all that this incredible area has to offer. From the artsy hub of Lismore to Casino, one of the beef capitals of Australia, where Ed cooks ‘a kind of steak and chips’ with an unusual cut of beef. But that’s not all, there’s also a visit to a macadamia farm; the perfect place for Ed to cook a delicious macadamia honey and ginger panforte

For more information about Avilla Farm, visit avillafarm.com.au

Want some more recipes with honey in them?

Ingredients

Method

1.

Preheat oven to 130C fan-forced (150C conventional). Line a 22cm cake tin with baking paper, then trim rice paper into a disc (if you can’t source it, use baking paper, but it must be removed before serving). Place disc in base of tin. Combine raisins and rum in a small saucepan and set over medium heat. Simmer for 5 minutes, then stir in ginger. Set aside to cool. 

2.

Sift flour, cocoa and spice into a large bowl, then stir in macadamias, ginger and raisin mixture and melted dark choc. Combine honey and sugar in a large saucepan, cook over high heat to 120C, remove from heat and stir in vanilla bean seeds. Beat into choc mixture with a wooden spoon.

3.

Press into tin as flat as you can. Bake for 40 minutes (loosely covering top with foil if over-browning). Panforte is ready when it’s firm and sticky on top but doesn’t stick to your hand. Cool in tin for 3 hours. Cut in wedges to serve.

Macadamia honey ginger panforte

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