Monday, 22 December 2014

Kerrie Christmas 10 - Panforte de Sienna

Something to have with coffee or perhaps a glass of muscat. Chocolatey, sweet with honey and full of glace fruit and nuts, it needs to be sliced into thin wedges.  I make quite a few of these using tins of differing sizes - 4, 6 and 8 inch. I usually make a triple quantity at a time. I have tried many recipes for Sienna cake but have found this one to be very good and it keeps  if stored in an airtight container. I think this recipe was originally from Simply No Knead. Wrapped in  foil, then cellophane and tied with a nice ribbon they make a nice gift.

Panforte de Sienna
½ cup honey
5 tablespoons raw sugar
50 g glace cherries, cut in halves
50 g glace figs/apricots, thinly sliced
50 g sultanas
150 g almonds or mixture of walnuts and almonds

1 egg
3 tablespoons good quality Dutch cocoa
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
75 g plain flour

Put honey and sugar in a medium saucepan, cook on low heat until sugar has melted, remove from heat and allow the mixture to cool for a few minutes.
Add nuts and fruits and stir to combine.
Stir in flour, spices, cocoa and egg, mix well.
Place mixture in a 20 cm cake tin that has been lined with glad bake/ baking paper.

Bake at 150 deg C until set, approximately 30 minutes.

This is what it looks like when sliced

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