Swap out your usual decadent treat for this traditional Greek fig and nut panforte. It’s the perfect dessert recipe for a special occasion, like this year’s upcoming Christmas meal.
SERVES 8 // COOKING TIME 1 hour 30 min
3 sheets edible rice paper
100 g blanched almonds
115 g pistachios, shelled
100 g blanched hazelnuts
300 g dried figs, quartered
100 g plain flour
1 tsp ground ginger
½ tsp cinnamon
110 g honey
70 g caster sugar
70 g brown sugar
Icing sugar, to garnish
1. Preheat oven to 180°C.
2. Grease a round 20 cm springform cake tin. Line the base of the tin with the rice paper sheets.
3. Spread the almonds, pistachios and hazelnuts on a baking tray. Roast in the oven for 5–7 minutes, until toasted.
4. When the nuts are toasted, roughly chop them and place in a heatproof bowl with the figs, flour, ginger and cinnamon.
5. Place the honey, caster and brown sugars and 2 tbsp water in a saucepan over a low heat. Cook, stirring constantly, for 2 minutes or until the sugar dissolves. Increase the heat to medium and bring to the boil.
6. Reduce the heat to low and simmer, without stirring, for 3 minutes, or until a sugar thermometer reaches 116°C. If you do not have a thermometer, look out for ‘soft-ball stage’: Drop 1 tsp syrup into a glass of cold water. If the syrup becomes a soft ball, it’s at soft-ball stage.
7. Pour this into the nut mixture and stir to combine. Spoon into the prepared tin and smooth the surface. Bake for 45 minutes or until firm.
8. Set aside in the tin to cool completely.
9. Lightly dust with icing sugar and cut into wedges to serve.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli