Tuscan Panforte

Tuscan Panforte

Tuscan Panforte

Panforte di Siena is Tuscany's traditional dessert made with candied and dried fruit and with spices.

10 April, 2013
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Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

almonds
200 g
walnuts
300 g
Flour
75 g
Cocoa
25 g, powder
cloves
1 pinch
Cinnamon
8 g
Nutmeg
8 g
Mixed spice
6.5 g
Candied fruits
150 g
Candied peel
150 g
Honey
100 ml
sugar
150 g
Icing

Preparation

Heat the oven to 180°C (160° fan). Line a 20 cm round cake tin with rice paper. Toast the almonds and walnuts on a baking tray for 5 minutes. Set aside to cool, then chop roughly.

Place the nuts in a mixing bowl and sift in the flour, cocoa and spices. Stir in the candied fruits and peel.

Heat the honey and sugar gently in a pan and cook over a low heat until the texture is 'rubbery' - not a syrup. Add to the dry ingredients and stir very thoroughly to combine. As the mixture cools you can do this with your hands.

Increase the oven temperatue to 190°C (170° fan). Press the mixture evenly into the tin. Bake for 20-30 minutes. The cake will remain flat and unrisen.

Cool in the tin for 10 minutes, then place on a wire rack to cool completely. Sift over a thick layer of icing sugar.

Wine Pairing: Vernaccia di Oristano Liquoroso

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