Recipe credit: Chef Christian Pritchard for Loacker Canada
4 tsp (10 g) cocoa powder
2/3 cup (80 g) Molini Pizzuti 00 Flour
1 tsp (2.5 g) ground cinnamon
1/2 tsp (2 g) ground ginger
ground cloves, to taste
1/4 tsp (2.5 g) Aurora® Kosher salt
1 cup (140 g) whole almonds – toasted
1 cup (50 g) Loacker® Hazelnut Quadratini
1 cup (100 g) Aurora® Turkish apricots, quartered
1 cup (225 g) soft raisins
3/4 (150 g) cup sugar
2/3 cup (11mL) of Aurora honey
Preheat oven to 300oF
Line springform pan with parchment paper, using a round cut out for the bottom and a strip cut out for the side.
Butter parchment paper well, and dust with cocoa powder – tap out the excess powder.
Whisk together flour, spices, salt, and cocoa in a large bowl. Stir in the fruits and nuts.
In a saucepan over medium heat, bring sugar and honey to a boil, stirring until sugar is dissolved, then boil without stirring until the thermometer reads 238oF to 240oF – about 2 minutes.
Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Immediately spoon mixture into springform pan spreading evenly with the back of a spoon. Dampen your hands and press the mixture firmly and evenly into the pan.
Bake the mixture, placing it on the middle rack of the oven until the edges start to rise slightly and become matte.
Let the Panforte cool completely in the pan. Once cooled remove the sides of the pan and invert onto a dish. Peel off the parchment paper, and it is ready to serve.
