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Macadamia and Ginger Panforte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.5759
Energy (kCal)3984.833
Carbohydrates (g)539.2921
Total fats (g)208.5697
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift the flour, cocoa, mixed spice, pepper and cinnamon into a large bowl. Stir in ginger and nuts, make a well in the centre. | 2. Warm the syrup in a saucepan over a low heat. Sprinkle in castor sugar and stir continuously until sugar has dissolved. | 3. Add vanilla essence and bring to the boil. | 4. Once the mixture is boiling remove it from the heat and allow the bubbles to subside. | 5. Pour the liquid into the well in the dry ingredients and mix with a sturdy wooden spoon until incorporated. The mixture become quite hard to mix. | 6. Press the dough into a well-greased 23cm spring-form cake tin lined with baking paper and press down firmly with your hands. | 7. If your hands get sticky, wet them slightly. | 8. Bake at 170 C for 30 minutes. The centre will be soft and the edges firm. | 9. Cool in tin for at least 30 minutes before turning out on to a cake rack. Cool thoroughly. If possible, keep the panforte in an airtight container 2 - 3 days. | 10. Serve dusted with a thick layer of icing sugar and cut into tiny wedges. | 11. If making small panforte, divide the mixture between four 10cm greased cake tins lined with baking paper. Bake at 170 C for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 3/4 3/4 1011.99 221.5594 16.4518 3.9263
    cocoa 1/4 cup - - - -
    spice 1 teaspoon mixed 4.997 1.3703 0.1157 0.1651
    white pepper 1/4 teaspoon ground 1.776 0.4117 0.0624 0.0127
    cinnamon 1/4 teaspoon - - - -
    ginger 1 cup crystallized chopped 76.8 17.0592 1.7472 0.72
    macadamia nut 2 cups chopped toasted 1924.24 37.0376 21.1988 203.0636
    corn syrup 1 cup 965.03 261.8539 0.0 0.682
    caster sugar 3/4 cup - - - -
    vanilla essence 1 tablespoon - - - -
    icing sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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