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How to make White chocolate, honey & macadamia panforte

Yield = 10
Prep time: 1:15
Cook time: 1:00
Total time: 2:15

Ingredients

  • 1 3/4 cups (310g) chopped white chocolate
  • 3/4 cup (265g) honey
  • 1 vanilla bean, split, seeds scraped
  • 1 1/4 cups (185g) plain flour, sifted
  • 1/4 cup (55g) glace ginger, finely chopped
  • 1/4 cup (55g) glace pineapple, finely chopped (see note)
  • 1/4 cup (50g) finely chopped candied orange peel (see note)
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons allspice
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups (200g) unsalted macadamias, toasted
  • Icing sugar, to dust

Method

  • Step 1 Preheat the oven to 160°C. Line a 22cm springform cake pan with baking paper.
  • Step 2 Place chocolate, honey and vanilla seeds in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water), stirring until melted and smooth. Set aside.
  • Step 3 Combine flour, glacé ginger and pineapple, orange peel, spices, nuts and a pinch of black pepper in a bowl. Stir in melted chocolate mixture until combined.
  • Step 4 Pour into the cake pan and press down with the back of a spoon. Bake for 50-60 minutes until golden but soft to touch (cover loosely with foil if it is browning too quickly). Cool in pan, then turn out and dust with icing sugar, slice and serve.