Panforte Di Siena Recipes

PANFORTE DI SIENA CAKE RECIPE

Steps:

• Preheat your oven to 180 degree C / 350 F.
• Spray spring form pan with nonstick spray & line the bottom with parchment paper.
• Bake raw hazelnuts & almonds about 10-15 minutes until they are fragrant and the skins go away easily.
• Place the baked nuts on a wire rack. Cover with a clean kitchen towel. Allow the nuts steam for 5-10 minutes. Rub the nuts with your hands to get rid of the skins. Let them cool completely before you will chop them coarsely. I didn't chop my hazelnuts because I just like them this way.
• Now in a large bowl, combine flour, chopped nuts, candied mango, salt, unsweetened cocoa powder, ground cinnamon & ground ginger.
• Melt chocolate chips over the pan of simmering water. Pour in over fruit & nut mixture.
• In a saucepan with a candy thermometer, mix together sugar and honey. Over medium heat bring it to boil. Sugar must dissolve. Continue to boil mixture until temperature reaches 115 degree C or 240 F( don't stir).
• Pour honey-sugar mixture (syrup) over nut & fruit mixture. Combine quickly as it will stiffen immediately.
• Transfer into the prepared spring form, evenly spread & bake 30 minutes (180 C/ 350F).
• Dust the top of Panforte cake with confectioners or icing sugar.
• You can store this Panforte cake up to 2 months. This cake is very reach so I advice to serve it in thin slices.

PANFORTE DI SIENA

Steps:

• THERE IS NO FAT. THIS IS NOT A MISTAKE.
• Turn oven on to 350 and toast hazelnuts until golden - about 15 minutes. Return oven to 300 after toasting.
• Line a pie plate with parchment paper so that the paper comes up the sides too. This is crucial. Maybe wax paper will work. PAM both the plate before the paper and then the paper. This is a major sticker.
• Drain orange peel if you have soaked it in brandy. Combine well all ingredients except honey and sugar. Stir. Stir. Stir.
• Heat honey and sugar until soft ball stage, 240 degrees F. Careful. It gets there real fast so watch for scorching.
• Turn out to a large bowl and add the dry ingredients. Combine. You have a dense mass difficult to combine which is why you need a large bowl.
• Place in lined pie plate and spread - shouldn't be more than 3/4 inches high. Wet your hands to spread and smooth it out. Bake for 30 minutes. Let cool for 10 minutes and then turn it out to an oiled plate and remove paper. When cool, cut into small squares. I then shake the totally cooled pieces in a bag with powdered sugar (to which cinnamon can be added). Cocoa powder is good, also, for shaking inches Store in air tight container. Keeps forever. Note: This is not a "dessert" but more adult candy. Good for snacking with a glass of wine or brandy. Stuff keeps for weeks in an air-tight container which is why the Italian Crusaders brought it to their wars in the Middle East.

PANFORTE DI SIENA RECIPE

Steps:

• Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray.
• In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, zest and figs until combined.
• In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined.
• Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes.
• Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.

SIENA CAKE - PANFORTE DE SIENA

Steps:

• Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
• Mix well with flour, cinnamon, and cocoa.
• Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
• Bring to a boil, then reduce heat and simmer for 5 minutes.
• Add chocolate to saucepan, stir until melted, and remove from heat.
• Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
• Bake at 300 degrees F for 35 minutes.
• Let cool in pan.
• Remove cake from pan, wrap in foil, and let stand overnight.
• Sprinkle with powdered sugar and cut into thin wedges.
• Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.
• Note: the Julesong photo accompanying this cake was taken about a month after it was made, because this cake can keep for so long and we forgot to take pics when it was newly done and the powdered sugar was still all pretty. :) Please excuse the slightly messy nature of the cake in the photo - we'll replace it with a good one, next year.

PANFORTE

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.
• Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky - it will firm up as it cools.
• Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.