Panforte (Gluten-Free)

Ingredients

• 3/4 cup golden syrup
• 1 1/2 cups brown sugar
• 2 tablespoons orange marmalade
• 100 g good quality dark chocolate
• 1 cup blanched almond, chopped
• 1 1/2 cups pecans, chopped
• 3/4 cup macadamia nuts, chopped
• 1 cup dried apricot, finely chopped
• 1/2 cup glace pineapple, chopped
• 1/2 cup mixed peel
• 2 tablespoons finely grated lemon zest
• 2 tablespoons finely grated orange zest
• 1/2 cup fine rice flour
• 1/2 cup cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice or pumpkin spice
• icing sugar, for dusting (aka confectioners sugar)

Directions

1. 1

   Preheat oven to 150°C Lightly grease a 24cm square baking tin and line with baking paper.

2. 2

   Combine the golden syrup, brown sugar and marmalade in a heavy based saucepan. Using a medium heat, stir constantly until the mixture comes to the boil. Reduce the heat and simmer for 5 minutes. Stir occasionally. The sugar syrup should become quite thick and foamy. Remove from the heat and allow to cool a little. Stir in the chocolate.

3. 3

   Place the chopped nuts, fruit and zests in a large bowl and mix well. Sift in the flour, cocoa powder and spices. Mix well.

4. 4

   Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.

5. 5

   Spoon the mixture into the prepared tube and press flat with the back of a spoon.

6. 6

   Bake 25 minutes or until firm when pressed in the centre.

7. 7

   Dust heavily with sifted icing sugar while hot. Cool to room temperature.

8. 8

   Cut into slices to serve.

9. 9

   this recipe should keep in the refrigerator for up to a month.