Panforte Di Siena - Traditional Tuscan Honey / Nut Cake

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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