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Panforte recipe and competition to win Emma Macdonald’s cook book

PUBLISHED: 14:18 18 December 2013 | UPDATED: 14:18 18 December 2013




Recipe of the month

After 20 years in the food business, chef Emma Macdonald - the founder of the multi award-winning Bay Tree Food Company - has just published a cookery book which brings together a collection of her favourite deli secrets. “I hope that Home Deli Recipes will inspire everyone to have a go at making food they would normally buy, such as sweet chilli jam, date confit or chermoula,” says Emma, whose Somerset-based food business is renowned for its full-flavoured chutneys and preserves. “The book also includes simple, quick-to-make ideas for weekday suppers, as well as more elaborate, adventurous dishes to try at weekends.”


Traditionally an Italian Christmas cake, this wonderfully sticky concoction of dark chocolate, nuts, dried fruit, spices and honey is so good that it’s worth making at any time of the year.

Makes 16 wedges

Preparation time: 20 Minutes

Cooking time: 40 Minutes


Butter, for greasing

Rice paper, for lining (optional)

140g shelled hazelnuts

125g blanched almonds

70g plain flour, sifted

1 tbsp cocoa powder

1 heaped tsp mixed spice

100g dried apricots, chopped

80g dried figs, chopped

125g plain chocolate, about 70% cocoa solids, chopped

125ml clear honey

75g caster sugar

75g soft light brown sugar

Icing sugar, for dusting


Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 22cm springform cake tin with butter and line the base with baking paper. For a more authentic appearance, line the base with a round of edible rice paper. Put the hazelnuts and almonds on two baking trays and toast in the oven for about 9 minutes, turning once, until starting to colour. remove from the oven and leave to cool, then chop the nuts in half. Sift the flour, cocoa powder and mixed spice into a bowl and stir in the dried apricots, figs and toasted nuts. Put the chocolate, honey and sugar in a heavy-based saucepan and set over a low heat, stirring until the chocolate melts. Pour into the flour mixture and mix well to combine. spoon the mixture into the tin and working quickly before it sets, spread into an even layer, first with the back of a spoon, then with wet hands. Bake for 25–30 minutes, or until just firm, and leave to cool in the tin. Remove from the tin, dust with icing sugar and serve cut into wedges.

(Recipe: Taken from The Bay Tree Home Deli Recipes by Emma Macdonald © Duncan Baird Publishers, 2013)

Win a copy of the Home Deli Recipe Book

We have three copies of Emma’s book to give away. To have a chance of winning a copy simply answer this question:

What fragrant herb is used in pesto?

Send your answer into:

Dorset Magazine (Deli Cook Book Competition), Archant House, Babbage Road, Totnes TQ9 5JA.

Or enter online at put Deli Cook Book Competition as the subject for your email.

The deadline for entries is 1 February 2014. The first three correct answers drawn after this date will be deemed the winners.


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