Of course I have begun my Christmas baking...haven't you? Well not officially until this morning, despite the fact I have been in full swing Christmas food mode since around August when I started with Thermomix Australia. Thermomix has begun the Festive Cooking Classes around Australia and they are off to a Very Merry start or so I hear! Perth classes are sold out, 200 people to cook for next weekend...phew!
Anyway, in an effort to raise my flagging Christmas spirit I have cooked up a bunch of mini Panfortes, the cake from Siena which of course is a destination on my dream list. Some lucky friends will end up with these wrapped in mountains of cellophane and ribbon, all Chrismassy and fragrant, very Donna Hay, and very delish! Mr. Music...Cue Silent Night please!
Note; Of course, (years later as I add this!!) there is so much more Merry Christmix spirit on here than ever! So make sure you check out my Chrissy recipes that are for sale in beautiful cookbooks and ebooks. Or do a search for Christmas for a stunning array of options on here. Hope yours is safe, not silly and a wonderful time of year! (Dec 2014)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 whole nutmeg
- 1 cinnamon stick
- 1 tsp cardamom seeds
- 1 tsp ground ginger
- 1 Vanilla - Beans BUY
- 100 g Chocolate - Callebaut dark, in pieces BUY
- 2 tbsp Crio Bru granules BUY
- 75 g unsalted butter
- 50 g sugar
- 100 g raw honey
- 1/2 tsp almond essence
- 10 Drop doTERRA - Wild Orange Oil BUY
- 55 g cornflour
- 40 g Chocolate - Callebaut cocoa BUY
- 20 - 30 g Chocolate - Callebaut additional dark in pieces BUY
- 200 g mixed nuts of choice (almonds, hazelnuts, cashews, pecans, walnuts, pistachios)
- 300 - 400 g glace and dried fruits, chopped (glazed cherries red, glazed apricots, pineapple, figs, dried cherries, and craisins)
Preheat oven to 160ºC. Butter 5-6 small paper cake cases. (Available at kitchen stores.) Or, use a large round spring form cake tin and line the base. You can then cut the cake into wedges and wrap separately, for a David Jones look!
Place nutmeg, cinnamon, cardamom, ginger and vanilla bean into Thermomix bowl and mill 10 sec/speed 8.
Add chocolate, Crio Bru, butter and sugar to Thermomix bowl and chop 2 sec/speed 8. Scrape down sides of bowl and add honey and cook 4 min/60ºC/speed 1.
Add essences, flour and cocoa and combine 10 sec/speed 4. Scrape down sides of bowl and repeat if necessary.
Add fruit and nuts and combine 20 sec/Interval.
Bake 30 minutes or until fragrant and set in the centre. You want a little chewiness to the end result.
Leave to cool in turned off oven.
Dredge with icing sugar twice, leaving a few hours between. Wrap and give away OR slice into thin slices and eat! (No, not all of them, just one!)