Dried Fruit And Nut Cake (Panforte Di Siena) Recipe
Servings: 1
Ingredients
- 1 1/2 c. minced toasted almonds (about 7 ounces)
- 3/4 c. diced candied lemon peel (about 4 ounces)
- 2/3 c. minced toasted hazelnuts (about 3 1/2 ounces)
- 2/3 c. sifted all purpose flour
- 1/2 c. diced candied citron peel (about 3 ounces)
- 1/2 c. diced candied orange peel (about 3 ounces)
- 1/4 c. unsweetened cocoa pwdr
- 1 1/4 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/2 tsp vanilla extract
- 1/2 c. honey
- 1/2 c. sugar
- 1/4 c. powdered sugar
Directions
- Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300F. Mix first 10 ingredients together in large bowl.
- Stir honey and 1/3 c. sugar in heavy large saucepan over low heat till sugar dissolves. Increase heat to medium and cook till candy thermometer
- registers 235F. (soft-ball stage), stirring frequently, about 4 min.
- Remove pan from heat. Fold in nut-flour mix. Spoon mix into prepared pan. Press to even thickness using buttered palm of hand or possibly spoon. Bake till top is no longer sticky, about 35 min. Cold. Sift
- powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
- Serves 12 to 14.
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