Cherry Ripe panforte

Cherry Ripe panforte

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This Italian Christmas cake is a hasty and easy festive dessert.

The ingredient of Cherry Ripe panforte

  1. 100g blanched almonds, toasted
  2. 125g hazelnuts, toasted
  3. 150g dessert figs, roughly speaking chopped
  4. 4 x 55g Cherry Ripe bars, chopped
  5. 3/4 cup plain flour
  6. 2 tablespoons cocoa powder
  7. 150g dark chocolate, chopped
  8. 2/3 cup honey
  9. 1/3 cup caster sugar
  10. icing sugar, to facilitate

The instruction how to make Cherry Ripe panforte

  1. Preheat oven to 180C. Grease and line a 20cm base measurement round cake pan.
  2. Place nuts, figs, Cherry Ripe, flour, cocoa and half the chocolate into a large bowl. rouse to combine.
  3. Place honey, sugar and enduring surviving chocolate into a saucepan greater than low heat. Cook, stirring, for 5 minutes or until sugar dissolves and chocolate melts. Bring to the boil without stirring. cut heat to low. Simmer for 2 minutes.
  4. Make a capably skillfully in centre of flour mixture. Pour in syrup. disturb until combined. Spoon into cake pan. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. take over to cool in pan.

Nutritions of Cherry Ripe panforte

calories: 622.595 calories
fatContent: 28 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 79 grams carbohydrates
sugarContent: 64 grams sugar
fibreContent:
proteinContent: 9 grams protein
cholesterolContent:
sodiumContent: 40.11 milligrams sodium

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