This cake makes a great alternate to Christmas cake, and can easily be made and eaten all year round. A chocolate Panforte perfect for the chocolate lover at the christmas table this recipe is based on a traditional Italian dessert. I love trying the Christmas cakes that are traditional to different countries.
The ingredients make this a gluten free and healthier version of the Christmas treat I always see stocked every where at the shops around this time of year.
This recipe may be gluten free and dairy free but it still tastes totally amazing. It is a super simple recipe and quick to make, which can be made fairly last minute (providing you remember it needs about an hour to set in the freezer).
The goji berries and slivered almonds add some crunch to an otherwise nice fudgy cake. It is best stored in the fridge or freezer, especially if you celebrate Christmas in Australia as it gets quite hot here around Christmas time. It can be eaten straight from the freezer or left to sit and soften before serving. I coated the Panforte with dessiccated coconut which looks similar to icingsugar like the traditional panfortes but you could also serve is with strawberries too.
The ingredients include 10 dried apricots that have been roughly chopped but to use up items from the pantry I had pre diced dried apricots which came to about 1 cup worth so I simply used them instead as I figured that was approximately the same as 10 dried apricots. Either way the recipe turned out just as I thought it should. it’s such a nice and simple recipe i felt it didn’t need any adjustments made. Could use different dried fruit and nuts based on personal preference.
Wrap the cake up and tie a ribbon around it and it makes a very sweet Christmas gift.
- 2 cups almond meal
- 1/3 cup raw cacao powder
- 1/3 cup melted coconut oil
- 3 tbs maple syrup
- pinch of sea salt
- 10 dried apricots, roughly chopped
- 1/3 cup goji berries
- 1/2 cup slivered almonds
- Mix all ingredients together
- Place into a cake tin lined with cling-wrap or lined in baking paper
- Freeze for 1 hour
- Remove from the mould and allow to soften slightly before slicing
*Recipe tested from The Whole Daily Blog*