Traditional Siena Fruitcake Panforte Recipes
TRADITIONAL SIENA FRUITCAKE (PANFORTE)
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 1 panforte
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Toast hazelnuts on a baking sheet in the oven until the skins pop and blister, 10 to 15 minutes. Rub the skins from the hazelnuts in a kitchen towel. Toast the almonds on a baking sheet until very pale golden, about 10 to 15 minutes. Chop the almonds and hazelnuts very coarsely.
- Reduce oven temperature to 300 degrees.
- Mix the nuts, orange peel, citron, lemon zest, flour, cinnamon, coriander, cloves, nutmeg and pepper together thoroughly in a large mixing bowl.
- Butter a nine-inch springform pan, line the bottom and sides with parchment paper and then butter the paper.
- Heat the granulated sugar, honey and butter in a heavy saucepan over low heat, stirring constantly until the syrup registers 242 to 248 degrees on a candy thermometer (a little of the mixture will form a ball when dropped into cold water). Immediately pour the syrup into the mixture and stir quickly until thoroughly blended. Pour immediately into the prepared pan and smooth the top with a spatula. The batter will become stiff and sticky very quickly so you must work fast.
- Bake about 40 minutes. The panforte won't color or seem very firm even when ready but it will harden as it cools. Cool on a rack until the cake is firm to the touch.
- Remove the sides of the pan and invert the cake onto a sheet of waxed paper. Peel off the parchment paper. Dust heavily with confectioners' sugar.
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