Panforte (Gluten-Free)

**Jubes**'s Note:

A recipe from Dr Sue Shepherd's cookbook "The Gluten-free Kitchen". Just love her recipes. Sue Shepherd is an Advanced Accredited Practicing Dietician who herself has Coeliac/Celiac Disease. She is recognised and works with the Australian Coeliac Society. Be sure to use gluten-free ingredients if required.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 36

Yield: 36.0 slices

• ¾ cup golden syrup
• 1 ½ cups brown sugar
• 2 tablespoons orange marmalade
• 100 g good quality dark chocolate
• 1 cup blanched almond , chopped
• 1 ½ cups pecans , chopped
• ¾ cup macadamia nuts , chopped
• 1 cup dried apricot , finely chopped
• ½ cup glace pineapple , chopped
• ½ cup mixed peel
• 2 tablespoons finely grated lemon zest
• 2 tablespoons finely grated orange zest
• ½ cup fine rice flour
• ½ cup cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice or 1 teaspoon pumpkin spice
• icing sugar , for dusting (aka confectioners sugar)

Directions:

1. Preheat oven to 150°C Lightly grease a 24cm square baking tin and line with baking paper.
2. Combine the golden syrup, brown sugar and marmalade in a heavy based saucepan. Using a medium heat, stir constantly until the mixture comes to the boil. Reduce the heat and simmer for 5 minutes. Stir occasionally. The sugar syrup should become quite thick and foamy. Remove from the heat and allow to cool a little. Stir in the chocolate.
3. Place the chopped nuts, fruit and zests in a large bowl and mix well. Sift in the flour, cocoa powder and spices. Mix well.
4. Pour the chocolate syrup over the fruit and nut mixture and then stir until well combined.
5. Spoon the mixture into the prepared tube and press flat with the back of a spoon.
6. Bake 25 minutes or until firm when pressed in the centre.
7. Dust heavily with sifted icing sugar while hot. Cool to room temperature.
8. Cut into slices to serve.
9. this recipe should keep in the refrigerator for up to a month.