PANFORTE DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE
Well this is famous Italian honey and nut cake from Tuscany. It is a Christmas specialty but these days it is eaten year round and is fantastic with a good cup of coffee! In Italy this Panfote is sold in pretty boxes and served in VERY thin slices. From the book: "The Complete Book of Italian Cooking".
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
- Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
- Roughly chop the hazelnuts and add to the almonds with the mixed peel.
- Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
- Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
- Line a round 8" cake tin or deep loose base flan tin with baking parchment.
- Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
- Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
- Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
- Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!
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Tom Baldridge
[email protected]This panforte was divine! I couldn't stop eating it.
Rahimkhan Rahimkhan
[email protected]I'm not a big fan of panforte, but this recipe was really good. I especially liked the candied fruit.
Najma Mazhindu
[email protected]This panforte was delicious! The nuts and spices gave it a wonderful flavor.
Mohamed Khamis
[email protected]I made this panforte for a friend's birthday, and she loved it! She said it was the best panforte she'd ever had.
Abdul lazak salum
[email protected]This panforte was a little bland. I think I would add more spices next time.
Ivan Vujica
[email protected]I've tried a lot of panforte recipes, and this one is by far the best. The combination of spices is perfect.
Md Nayon Skr
[email protected]This panforte was so easy to make, and it turned out beautifully. I will definitely be making it again.
Akash Talukder
[email protected]I made this panforte for Christmas, and it was a huge hit! Everyone loved it.
Raymond Mercy
[email protected]This panforte was a bit dry, but the flavor was still good.
Sherry Tanoli
[email protected]I thought this panforte was just okay. It wasn't as flavorful as I was hoping for.
Rebecca Alvarez
[email protected]I made this panforte for my family, and they all loved it. It was the perfect dessert to end our holiday meal.
Grace Pineda
[email protected]This panforte was delicious! I especially loved the candied orange peel.
Arshad Daku Arshad Daku
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps, and it takes a long time to make.
hadir ghanem
[email protected]This panforte was a little too sweet for me, but it was still very good.
Jordyn Delrio
[email protected]I've been making this panforte for years, and it's always a crowd-pleaser. It's the perfect dessert to bring to a holiday party.
Tajnaher Akter
[email protected]I made this panforte for my Italian friend, and she said it was the best she'd ever had.
Rifat hasen (RG GAMER YT)
[email protected]This was my first time making panforte, and it turned out great! The recipe was easy to follow, and the cake was delicious.
Phoenix Godsey
[email protected]This panforte was a hit at my holiday party! It was so moist and flavorful, and the nuts and spices gave it a wonderful festive taste.