Italian dessert - Delicious Panforte Margherita
Panforte Margherita it's traditional Italian dessert with roots dating back to the Middle Ages. Initially, it an Italian cake prepared exclusively for Christmas, today it is a popular delicacy available all year round, especially in Tuscany. Rich in dried fruit, honey and aromatic spices, it is not only easy to prepare, but also perfect as a Christmas dessert or a sweet addition to coffee.
Recipe for Italian dessert - Panforte Margherita
Ingredients
Ingredients for panforte dough
- 150 g powdered sugar
- 150 g honey
- 150 g flour
- 300 g whole almonds
- 50 ml amaretto liqueur
- 100 g candied orange peel
- 1/3 teaspoon cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
Decoration ingredients
- 1/4 cup powdered sugar
Instructions
Preparation of the dough
In a large bowl, combine flour, ground cloves, nutmeg, ground ginger, ground cardamom. Add almonds, candied orange peel and lemon peel. Mix thoroughly to distribute ingredients evenly.
In a saucepan, heat honey, sugar, and amaretto liqueur over low heat. Stir until combined. Boil syrup until bubbling and foaming.
Pour the hot honey syrup into the bowl with the dry ingredients. Quickly mix with a wooden spoon or spatula until all the ingredients are well combined. The mixture will be thick and sticky.
Line the bottom of the cake tin (diameter about 20 cm) with baking paper, grease the sides with butter and sprinkle with flour. Transfer the mixture to the tin, spreading it evenly and pressing it down to make it smooth. Use a metal spoon dipped in cold water every now and then to smooth the top of the cake.
Preheat oven to 150°C. Bake for 35 minutes. Panforte Margherita should be firm but not hard when baked.
Cake decoration
After removing from the oven, let the cake cool in the tin. Then remove and generously sprinkle the top and sides of the cake with powdered sugar.
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