FESTIVE FLAVOURS
From Italy Panforte
Bursting with nuts and dried fruit, this rich, sticky cake is traditionally served after a meal with cofee or dessert wine MAKES 20 READY IN 1HR 20MINS PLUS COOLING PRICE PER SERVING 46p 100g hazelnuts 150g blanched almonds 75g walnut pieces 75g shelled pistachios 200g dried fgs 200g pack Chosen by you Mixed Peel 75g plain four 2 level tbsp cocoa powder 1 level tsp ground cinnamon 1 /4 level tsp grated nutmeg 225g caster sugar 225g clear honey 50g butter Icing sugar, to dust 1 Preheat the oven to 160C/140C Fan/Gas 3. Line
a 20cm square cake tin with baking paper. Put the hazelnuts on one baking tray and the rest of the nuts on another tray. Cook in the oven for 7-9mins until golden. Once cool, rub the papery skins of the hazelnuts using kitchen roll. Roughly chop all the types of nuts and put in a bowl. 2 Cut the fgs into raisin-size pieces, discarding the stems. Add to the nuts, along with the mixed peel. 3 Mix together the four, cocoa powder, cinnamon and nutmeg, then stir into
the fruit and nut mixture. 4 Put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3mins. 5 Add the honey mixture to the four, fruit and nut mixture and mix well. Turn into the tin and level the top. Bake for 40mins. Leave to cool. To serve, dust with icing sugar and cut into squares.
Each 70g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,215kj High Med High Low 291kcal 14g 2.6g 30.8g 0.14g 15% 20% 13% 34% 2% of your reference intake. Typical energy values per 100g: 1,736J/415kcal
DECEMBER 2014 | ASDA.COM/MAGAZINE | 93