Panforte

Preparation 25 Minutes

Cook 15 Minutes

Serves 1

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

    Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.

    Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Ingredients

½ cup caster sugar

½ cup honey

125g dark chocolate, chopped

100g SUNBEAM Raisins

100g ANGAS PARK Dried Figs, chopped

50g Glace Cherries, roughly chopped

50g ANGAS PARK Cranberries

300g SUNBEAM nuts (toasted blanched almonds, hazelnuts and pistachios)

1 cup plain flour

¼ cup cocoa

1 tsp cinnamon

¼ tsp ginger

Recipe Collection

Mini Fruit Mince Tarts

To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.  

To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.  

Preheat oven to 160℃. 

Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk. 

Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.  

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

Vegetable Tagine

  1. Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
  2. Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
  3. Serve tagine with almonds and parsley, accompanied with rice.

Burnt Honey and Macadamia Semifreddo

  1. Line a 2L freezer-safe container with baking paper.
  2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
  3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
  4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
  5. Serve generous scoops in waffle cones.

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Shortbread Layered Fruit Mince Butter Cake

Preheat oven to 180°C/350°F.

Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.

Beat in eggs, one at a time.

Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.

Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
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