Panforte recipe | delicious. magazine

Ingredients

• For the panforte
• 50g blanched hazelnuts
• 50g shelled unsalted pistachios
• 50g shelled almonds
• 75g candied peel
• 200g dried figs, roughly chopped
• 100g dried apricots, roughly chopped
• 50g sour cherries, roughly chopped
• 2 tsp clear honey
• 1-2 tbsp sherry (or brandy)
• 2 cardamom pods, seeds removed and finely ground in a pestle and mortar
• 1 tsp ground cinnamon
• Small pinch ground cloves
• 1/2 tsp ground ginger
• Finely grated zest 1 lemon
• For the praline
• 100g shelled hazelnuts or almonds
• 80g caster sugar
• For the frosted herbs and berries
• 1 large free-range egg white
• 150g caster sugar
• 5-6 fresh rosemary sprigs
• 70g fresh cranberries
• You’ll also need…
• 20cm loose-bottomed cake tin, base lined with non-stick baking paper
• Pastry brush