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

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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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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