Panforte di Siena (Siena Cake)
Specialty of Siena, Tuscan Region, Italy
Ingredients:
3 tablespoons unsalted butter
3 oz almonds
3 oz hazelnuts
3 oz pine nuts
2 oz dried apricots, coursely chopped
2 oz candied pineapple, coursely chopped
2 oz candied ginger, coursely chopped
2 oz candied citrus peels (orange and lemon), coursely chopped
2 oz dried dates or figs, coursely chopped
2/3 cup flour
2 tablespoons cocoa powder
2 oz semisweet chocolate
1 teaspoon ground cinnamon
1/2 teaspoon ground mace (or 1/3 teaspoon nutmeg)
1/2 teaspoon ground corriander
1/2 teaspoon all spice
1/3 cup sugar
1/2 cup honey
powdered sugar (for sprinkling)
Preparation:
- Chop nuts, apricots, pineapple, ginger, orange and lemon peels.
- Heavily butter the bottom and sides of a 8 inch or 9 inch cake springform pan (the one with removal bottom).
- Line bottom with parchment paper. In a bowl, mix nuts, candied citrus, cinnamon, coriander, mace, all spice, and flour until the flour coats each particle.In a deep pan, over high heat, combine sugar, honey, and 2 tablespoons of butter. Stir frequently.
- Bring to a boil and let it gently boil until the syrup reaches the "soft ball" stage (238°F). Add chocolate to saucepan, stir until melted, and remove from heat.
- Pour hot syrup into almond mixture and mix thoroughly. It will be very stiff.
- Press the mixture into the greased 8 - 9 inch springform pan. Fluted sides are traditional, but not essential. Bake for 30 minutes at 300°F.
- Remove to a cooling rack. Remove the PanForte from the pan.
- Sprinkle with confectioner's sugar.
- Serve in small wedges with expresso, tea, brandy, or dessert wine.
- May be kept indefinitely if wrapped airtight in a aluminum foil. Refrigeration not needed.
1 cake cut 36 thin slices.
Courtesy of people of Siena.
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