Servings:
6
Prep time:
20
Cooking time:
25
INGREDIENTS
- 80 g amaranth flour
- 40 g wholemeal rice flour
- 250 g unpeeled almonds
- 320 g wildflower honey
- 2 oranges
- 1 teaspoon of cinnamon powder
- half of a teaspoon of ginger powder
- cloves
- nutmeg
- flaked almonds to decorate
- icing sugar to decorate
- host to cover mold
INSTRUCTIONS
- Get the orange peels with a knife, taking care not to break them. Sink them in a large bowl for 2 days, changing the water frequently and regularly. On the third day, boil them in water for 15 minutes, drain and put them back on the fire, boiling them for another 15 minutes. Let them cool and cut into small cubes.
- Dissolve in a large pan 150 g of honey in 3 tablespoons of water. When it starts to foam, add the zest. Lower the flame, stir occasionally with a wooden spoon and continue until they become transparent and shiny.
- Toast the almonds in the oven at 150° C for about 10 minutes, shaking the pan from time to time, then pull it out and let the almonds cool.
- Mix the sifted amaranth flour in a bowl together with the rice flour, almonds, candied peel, cinnamon, ginger, half a teaspoon of nutmeg grated at the moment and the tip of a teaspoon of cloves pounded in mortar or in powder.
- Pour the rest of the honey and a cup of water in a saucepan, bring to a boil and continue for a few minutes. Immediately pour the mixture into the bowl containing the other ingredients and mix quickly.
- Transfer the dough into an 18 cm cake mold coated with baking paper (or with the bottom lined with a wafer and the walls with baking paper), level it with the back of a spoon and bake at 170° C for 25 minutes. Remove from the oven and let it cool.
- Complete the panforte by sprinkling the surface with a couple of flaked almonds handfuls and a light dusting of icing sugar.
