PANFORTE DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE
Well this is famous Italian honey and nut cake from Tuscany. It is a Christmas specialty but these days it is eaten year round and is fantastic with a good cup of coffee! In Italy this Panfote is sold in pretty boxes and served in VERY thin slices. From the book: "The Complete Book of Italian Cooking".
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
- Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
- Roughly chop the hazelnuts and add to the almonds with the mixed peel.
- Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
- Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
- Line a round 8" cake tin or deep loose base flan tin with baking parchment.
- Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
- Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
- Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
- Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!
SIENA CAKE - PANFORTE DE SIENA
My husband Steingrim makes this fabulous fruit and nut cake every year for the holidays, and it's one fruit cake that you won't find people using for a door stop! No, our family members tussle over pieces of this stuff. :) The cake originates from Siena, in the Tuscan region of Italy, where it is very popular and is exported to many countries. It is a perfect accompaniment to after-dinner coffee.
Provided by Julesong
Categories Dessert
Time 50m
Yield 36 1 cake, at least 36 thin slices but sometimes more
Number Of Ingredients 12
Steps:
- Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
- Mix well with flour, cinnamon, and cocoa.
- Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add chocolate to saucepan, stir until melted, and remove from heat.
- Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
- Bake at 300 degrees F for 35 minutes.
- Let cool in pan.
- Remove cake from pan, wrap in foil, and let stand overnight.
- Sprinkle with powdered sugar and cut into thin wedges.
- Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.
- Note: the Julesong photo accompanying this cake was taken about a month after it was made, because this cake can keep for so long and we forgot to take pics when it was newly done and the powdered sugar was still all pretty. :) Please excuse the slightly messy nature of the cake in the photo - we'll replace it with a good one, next year.
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