One little plum

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Sunsweet is an agricultural cooperative

Sunsweet Prunes

recipe section




75 g toasted chopped hazelnuts
75 g chopped walnuts
50 g wholemeal flour
75 g diced, candied orange peel
120 g SUNSWEET prunes
50 g soft candied ginger (alternatively: candied lemon peel)
75 g mild creamy blossom honey
2 tbsp water
60 g demerara sugar
A pinch of salt
1 tsp ground Ceylon cinnamon
2 tbsp icing sugar

1 spring-form cake tin (16 cm)
1 sheet of baking paper
Fat to grease the tin


  1. Preheat the oven to 150°C (fan 130°C). Lay the baking paper on the base of the spring-form cake tin, place the ring over the base and tighten it. Cut off overlapping baking paper all the way round. Grease about 3 cm up the sides of the tin.
  2. Mix together hazelnuts, walnuts, wholemeal flour and candied orange peel in a mixing bowl. Chop prunes and ginger and stir into the mixture.
  3. Heat honey, water, demerara sugar, salt and cinnamon together in a saucepan. Stir and then allow to simmer for about 1 minute until the sugar has dissolved. Allow to cool and add to the prune and nut mixture. Mix together with a sturdy wooden spoon then use your hands, if necessary moistened with a little water, until you get a very firm, sticky dough.
  4. Place the dough into the prepared spring-form cake tin, press down firmly with your hand and smooth the top. Bake the panforte in the middle of the oven for 40-45 minutes. Take it out of the oven and place on a rack to cool for 45 minutes. Sift a thick layer of icing sugar onto a plate. Loosen the panforte from the edge of the tin with a knife and turn it onto the icing sugar. Peel off the baking paper and sift icing sugar onto this side too. To serve, cut into 16-20 pieces or slices.

Recipe Categories

Christmas, Desserts and Sweet Treats

Recipe Tags

Vegetarian/Meatless,Under 500 calories

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