Panforte
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: DessertFavourite flavours: Cakes/baking
A specialty of Siena, Italy, this dense fruit and nut cake is also known as Siena cake.
INGREDIENTS
2 sheets rice paper (see Test Kitchen Tip, right)
1/2 cup (75g) plain flour
1/4 cup (25g) cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup (140g) hazelnuts, roasted
1 cup (160g) almond kernels (natural almonds), roasted
2/3 cup (110g) candied orange peel, chopped (or mixed peel)
2/3 cup (100g) candied citron, chopped
2/3 cup (130g) coarsely chopped dried figs
1/2 cup (175g) honey
3/4 cup (165g) caster sugar
30g butter
Icing sugar, for serving
METHOD
1. Preheat the oven to 150°C (130°C fan-forced). Grease a 20cm springform tin; line the base with baking paper. Cut rice paper to fit base of tin; place over baking paper. (Step 1, below)
2. Sift the flour, cocoa and spices into a large bowl. Add the nuts and fruit; toss to combine.
3. Place the honey, sugar and butter in a small saucepan; stir over a medium heat until the sugar is dissolved. Bring to the boil; boil, uncovered, for about 45 seconds or until the mixture registers 121°C on a sweets thermometer. (Or, if a small amount of the mixture is dropped into a glass of cold water, the mixture can be gathered up and rolled into a hard ball.) (Step 2, below) Pour the honey mixture into the nut mixture; stir quickly using an oiled spoon. Spoon mixture into the prepared tin; press down firmly. Smooth the top.
4. Bake for 30 minutes. The mixture will not look cooked, but will become firmer when cool. Cool in the tin overnight.
5. Remove Panforte from pan. Dust with sifted icing sugar. Cut into thin wedges to serve.
Not suitable to freeze or microwave.
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