Panforte (Gluten-Free) Recipe

Name: Panforte (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1 teaspoon pumpkin spice; icing sugar, for dusting (aka confectioners sugar)

Servings: persons

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 1 teaspoon pumpkin spice
icing sugar, for dusting (aka confectioners sugar)

1
Preheat oven to 150u00b0C Lightly grease a 24cm square baking tin and line with baking paper.
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
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
Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.
5
Spoon the mixture into the prepared tube and press flat with the back of a spoon.
6
Bake 25 minutes or until firm when pressed in the centre.
7
Dust heavily with sifted icing sugar while hot. Cool to room temperature.
8
Cut into slices to serve.
9
this recipe should keep in the refrigerator for up to a month.

1186

kcal

Calories

Fat

140

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 17 ingredients. The key ingredients include: 3/4 cup golden syrup, 1 1/2 cups brown sugar, 2 tablespoons orange marmalade, 100 g good quality dark chocolate, and more.

Yes, Panforte (Gluten-Free) 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!

Panforte (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions