Panforte Di Siena Food

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 DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE

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!

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.