Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
- 2 cups (340 g) hazelnuts, dry roasted, skinned, and chopped
- 2 cups (450 g) candied fruit
- ¼ teaspoon (1.25 ml) ground cloves
- ¼ teaspoon (1.25 ml) ground nutmeg
- ½ teaspoon (2.5 ml) ground cinnamon
- ¾ cup (95 g) all-purpose flour
- ¼ teaspoon (1.25 ml) sea salt
- 2/3 cup (126 g) sugar
- 2/3 cup (160 ml) honey
- 2 tablespoons (28 g) butter
- 2 tablespoons (32 g) powdered sugar
- Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
- To properly fill the water bath to the correct level:
- Fill a 9 x 5-inch (23 x 13 cm) loaf pan with water.
- Set the pan onto the perforated rack in the water bath.
- Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the loaf pan.
- Remove the loaf pan, empty, dry well and grease with a nub of butter and line with parchment paper. Set aside.
- Preheat the water oven to 210F/98C.
- In a large bowl, stir together the chopped hazelnuts, candied fruit, spices, flour, and salt.
- In a small saucepan stir together the sugar, honey, and butter and over medium heat, bring the mixture to a boil. Using a candy thermometer, boil the syrup, stirring frequently until it reaches 245F/118C, about 2 minutes once the syrup starts to boil.
- Immediately pour the boiling syrup over the nut and fruit mixture. Stir quickly to combine and pour into the prepared pan. Smoothing the top with buttered hands or a spatula. (The mixture cools fairly fast so you can work with your hands if you prefer; work quickly as the mixture will start to stiffen.)
- Gently lower the loaf pan into the water oven and tent with a piece of aluminum foil to prevent condensation from dripping into the batter.
- Bake the cake for approximately 45 minutes; it won’t seem firm, but will set as it cools.
- Let cool on a wire rack for at least 45 minutes, loosen the edges with a butter knife. Turn it out onto a plate, making the bottom now the top.
- Sprinkle the top heavily with powdered sugar, patting in gently. Let cool completely before wrapping. The panforte can be stored at room temperature for a month.
- To serve, thinly slice into small wedges.
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