Macadamia and Ginger Panforte Recipe

Name: Macadamia and Ginger Panforte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flour; ¼ cup cocoa; 1 teaspoon mixed spice; ¼ teaspoon white pepper, ground; ¼ teaspoon cinnamon; 1 cup crystallized ginger, roughly chopped; 2 cups macadamia nuts, chopped, roughly toasted; 1 cup corn syrup; ¾ cup caster sugar; 1 tablespoon vanilla essence; icing sugar (for dusting)

Servings: persons

1
Sift the flour, cocoa, mixed spice, pepper and cinnamon into a large bowl.
2
Stir in ginger and nuts, make a well in the centre.
3
Warm the syrup in a saucepan over a low heat.
4
Sprinkle in castor sugar and stir continuously until sugar has dissolved.
5
Add vanilla essence and bring to the boil.
6
Once the mixture is boiling remove it from the heat and allow the bubbles to subside.
7
Pour the liquid into the well in the dry ingredients and mix with a sturdy wooden spoon until incorporated.
8
The mixture become quite hard to mix.
9
Press the dough into a well-greased 23cm spring-form cake tin lined with baking paper and press down firmly with your hands.
10
If your hands get sticky, wet them slightly.
11
Bake at 170 C for 30 minutes.
12
The centre will be soft and the edges firm.
13
Cool in tin for at least 30 minutes before turning out on to a cake rack.
14
Cool thoroughly.
15
If possible, keep the panforte in an airtight container 2 - 3 days.
16
Serve dusted with a thick layer of icing sugar and cut into tiny wedges.
17
If making small panforte, divide the mixture between four 10cm greased cake tins lined with baking paper.
18
Bake at 170 C for 20 minutes.

460

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¾ cups flour, ¼ cup cocoa, 1 teaspoon mixed spice, ¼ teaspoon white pepper, ground, and more.

Yes, Macadamia and Ginger Panforte falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Macadamia and Ginger Panforte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions