Food 52 | December 2012 www.womanthismonth.com 180g Acacia honey 120g golden syrup 210g brown sugar 60g cocoa powder 60g plain (all-purpose) flour 2 tspns cinnamon powder 1 tspn garam masala powder 120g dried apricots, chopped finely 90g candied orange zest 90g candied (glace) pineapple 180g hazelnuts, roasted and finely chopped 150g almonds, whole, skinless, roasted and loosely chopped 90g macadamia nuts, roasted and loosely chopped 2 lemons zested, finely 1 orange zested, finely 1 tbs orange marmalade l Preheat the oven to 160 degrees Celsius. l Lightly grease and line a 20cm cake ring with baking parchment. l Place the honey, golden syrup and brown sugar into a saucepan and bring slowly to the boil, stirring to avoid the sugar catching on the base. l When it boils, reduce heat and allow it to simmer for three minutes. l In a separate mixing bowl, sift together the flour and the cocoa powder with the cinnamon and garam masala. l Add the dried apricots, candied orange zest, candied pineapple, hazelnuts, almonds, macadamia nuts, lemon and orange zests and marmalade. l Pour the boiled sugar mixture over all the ingredients and stir all to combine. l Spread the mixture into the base of the lined baking tray and press flat, using the back of the mixing spoon. l Bake in the preheated oven for 25 minutes. l Remove and dust heavily with icing sugar. Allow to cool and then dust again with icing sugar before cutting small thin slices to enjoy with coffee or as a snack. Sweet There are few occasions in life that are filled with as many memories, expressions of hope and love, and great food as the festive season. In addition to a roast turkey, it is perhaps better known for the sweet delicacies which come from around the world for this season of joy. As a chef I adore seeking out new ideas and seeing what other people, in lands far removed from mine, are preparing around a singular event. Christmas for me has always been a delicious event, and much more than an occasion for gift-giving. My first trip abroad in the late 1980s took me to Switzerland; at Christmas I literally bathed in a world of sweet delicacies I had never known. From that time, I have always been intrigued by how others celebrate the festive season from a culinary perspective. This month I have included recipes for panettone and panforte di Siena, both delicious gifts as well as edible treats with Italian heritage. Lebkuchen cookies are from Germany and my ‘White’ Christmas is more of an antipodean treat. All are great snacks to have around when the morning gift-opening and celebrations become an extended exercise. With the exception of Thanksgiving and Easter, there are few celebrations in the yearly calendar that are so well defined by the food served around them. Christmas, though, is the most glamorous from a dining perspective. By James Claire Panforte di Siena Festivities
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