The Challenge

Italian & Vegan: Panforte

Mattia is that great Italian guy from Peru – so he actually could teach me both – Italian and Peruvian cooking. And much more better than that is the fact that this man used to be a dessert cook in Amsterdam, so he really knew what he was talking about and you actually could see that.

Kochen 449

Mattia was surfing my couch for a few nights with his amazing Guatemalan friend Heidi. So we had a lot of time for the cooking.

Because I have that huge sweet tooth I thought it would be nice to do an Italian dessert and our choice was that gorgeous cake with nuts, spices and candied dried fruits called Panforte.

Vegan Panforte

Kochen 408

  • 1 cup almonds, chopped
  • 1 cup cashews, chopped
  • 1/2 cup maple syrup
  • 1 cup candied fruits
  • 1 tablespoon cinnamon
  • 1 tablespoon allspiece
  • 1 tablespoon ginger powder
  • 1/2 tablespoon nutmeg
  • 50 g cocoa powder
  • 50 g almond flour (grounded almonds)
  • 50 g flour
  • a pinch of salt
  • 1 cup sugar
  • 30 g vegan butter
  • powdered sugar
Put everything together in a bowl except the sugar, butter and maple syrup.
Now you melt the butter in a pot, add the sugar, add the maply syrup and heat it until everything is fluid. Then you mix it with the rest. Be quick because it´s pretty sticky.
Take a springform and butter it. Sprinkle some flour on it as well. Put the dough in the form and put it in the oven for about 20 minutes – 180 degrees. Check if it´s ready.
Get it out of the form and let it cool down. Then you sprinkle powdered sugar over it.
Buon appetito!

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