Yield: 1 Cake
|1 pounds||Assorted dried fruit*|
|¼ pounds||Assorted nuts**|
|\N \N||Chopped medium fine|
|4 tablespoons||Oil or margarine,|
|¼ cup||Caster sugar|
|¼ teaspoon||Each nutmeg,cloves|
|\N \N||And ginger|
|1 pinch||Salt, generous|
(You can, of course, use half quantities, but stay with a whole egg).
*(dates, prunes, raisins, apricots etc., but no apples or bananas), stoned or pitted where applicable **(macadamia, almonds, pecan, hazel etc., but not peanuts), Mix all the ingredients thoroughly, add enough water to make a semi-soft dough, and let stand for at least 4 hrs. By then the dried fruit will have soaked up some of the water and made the dough rather stiff.
Line big shallow baking form with oiled paper, pour dough and pat it flat and even with a spatula. Cover with oiled paper, and bake on medium heat for ca. 45 mins. This seems a long time, but the aim is to get the finished product as dry as possible without charring. This way it keeps indefinitely and tastes nearly as good as the original panforte which is quite hard to find.