Panforte - Siena honey cake
Details
- Difficulty:
- 3
- Time:
Nutrition (per serving)
Calories: 0 kcal
P: 0g | F: 0g | C: 0g
Uomo
(Man)
Calories
Carbs
Fats
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Glutine (Gluten)
Latte (Milk)
Uova (Eggs)
Frutta a guscio (Nuts)
Soia (Soy)
Arachidi (Peanuts)
Panforte: the real recipe for this delicious Christmas cake from Siena
Ingredients
- 150 g (5 oz) bitter chocolate
- 150 g (5 oz) sugar
- 400 g (14 oz) sweet almonds, peeled
- 40 g (1 1/2oz) bitter almonds, peeled
- 300 g (10 oz) honey
- 350 g (12 oz) assorted candied fruit
- 1/2 tablespoon candied orange peel
- 200 g (7 oz) white flour
- Pinch of pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 30 g (1 oz) pine-nuts
- 10 g (1/3 oz) icing sugar for dusting
Crush all the bitter almonds with half of the sweet ones. Mix the other half with the pine-nuts. Cut chocolate into little pieces.
Preheat oven to 180°C (350°F).
Heat the honey in a little pan until it becomes transparent. At this point switch off the gas
and add all the ingredients, stirring with a wooden spoon slowly. You have to add flour slowly.
At this point pour the mixture into a low, wide, round cake tin, previously floured. Bake in the oven for half an hour or until the cake becomes brown and firm.
Let it cool and dredge with icing sugar before serving.
What's the right wine ?
Our suggestion is: Vin Santo (a sweet red wine from Tuscany or Umbria - Italy)