Siena Cake Panforte De Siena Recipes

HOMEMADE PANFORTE

Steps:

• Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
• In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
• In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
• Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
• Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 35-40 minutes.
• Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!

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.

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 SIENNA (ITALIAN FRUIT CAKE)

Steps:

• Position the rack in the middle of the oven and preheat oven to 325° F. Coat the pan with cooking spray, then lay a round of parchment in the bottom, and then coat the top of the parchment with cooking spray. Dust flour all the way around the sides and the bottom and tap out any extra. The panforte will be very sticky, so you want the pan to be well-prepared.
• In the large bowl, toss together prepared almonds, hazelnuts, figs, apricots, and orange peels.
• In the medium bowl, whisk together the flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and ground pepper. Make sure all the dry ingredients are thoroughly combined. Add the dry ingredients to the fruit and nuts and toss together until everything is thoroughly coated.
• In the medium sauce pan with the candy thermometer attached, add the sugar, honey and butter and cook over medium heat until the temperature reaches 217° F. Remove the pan from the heat and remove the candy thermometer. Quickly pour the sugar mixture over the fruit and nuts mixture and stir together with a nonstick spatula until everything is thoroughly coated.
• Pour into the prepared baking pan and spread the mixture around evenly.
• Bake for 15 to 20 minutes or until the surface is bubbly. Remove from the oven and allow to cool completely in the pan on a wire rack.
• To serve, dust with powdered sugar and cut into thin slices. Wrap in parchment and plastic wrap to store.

PANFORTE

Steps:

• Preheat the oven to 320°F (160°C).
• Line a 7-8 inch cake pan with parchment paper making sure you line both the bottom and the sides. To help the baking parchment stick to the cake pan you can rub a little butter or spray a little oil on the cake pan first.
• Mix the flour, spices, nuts and candied peel in a large mixing bowl, set aside.
• In a large pot or Dutch Oven add the sugar and honey on a medium heat and stir until the sugar has dissolved and the mixture is slightly bubbling.
• Turn the heat down low and add the flour and nut mixture to the honey, stir it quickly until it is thoroughly combined. It will be very sticky so a silicone spatula works best for this.
• Once combined, spoon the mixture into the cake pan and smooth it out as you best you can.
• Put in the oven and bake the panforte for 35 minutes, remove and allow to cool completely.
• Once cooled remove from the cake pan and parchment paper and dust heavily with powdered sugar.
• Slice and serve or store for later.

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.