Desserts & Baking
White chocolate-and-ClemenGold panforte
8
Easy
20 minutes
20 minutes
“To temper the sweetness, substitute the white chocolate with dark in this brilliant make-ahead dessert. It also makes the perfect gift, wrapped in plain newsprint – or a linen tea towel – tied with a festive ribbon and decorated with a sprig of kapokbos or rosemary.”- Abigail Donnelly
Wine/Spirit Pairing
Pierre Jourdan Sparkling Tranquille Blush
Ingredients
Method
- 300 g white chocolate
- ¾ cup honey
- 150 g cake flour
- 2 T preserved ginger, finely chopped
- 2 T orange marmalade
- 1 T ClemenGold or orange rind, finely chopped
- 4 soft dried apricots, finely chopped
- 100 g macadamia nuts, chopped
- ½ t ground allspice
- ½ t ground cinnamon
- ¼ t white pepper
Method
Ingredients
1. Preheat the oven to 150°C.
2. Melt the chocolate in a bowl. Add the honey and stir to combine, then add the remaining ingredients and mix well to form a batter.
3. Spoon into a greased 20 cm round cake tin and bake for 45 minutes. Remove from the oven to cool. Wrap until ready to serve.
Find more Christmas dessert recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau
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