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Panforte Di Siena

Spiced-Fruit-and-Nut-Cake.jpg
.
Makes

10

Portions
.Suitable for freezing
. Preparation

20

minutes
.

40

minutes cooking time
.150 C°, 300 F°, Gas Mark 2

Ingredients

  • Rice Paper
  • 240g figs or pitted dates
  • 50g honey
  • 100g soft brown sugar
  • ½ tsp each of ground cinnamon, cardamon, cloves, nutmeg and pepper
  • 250g candied fruit, such as cherries, citron, lemon and orange zest
  • 50g blanched almonds
  • 50g pine nuts
  • 50g shelled hazelnuts toasted
  • 3-4 tbsp plain flour, sifted
  • 50ml Vin Santo
  • icing sugar for dusting

Method

  1. Preheat the oven to 150°C/Gas 2. Line a shallow 25cm round cake tin, or a 20cm square tin, with rice paper.
  2. Mince the figs or dates and put them in a pan with enough water just to cover.
  3. Add the honey, brown sugar and all the spices.
  4. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet.
  5. Add the candied fruit and nuts and mix well, then add the flour and Vin Santo and mix to a sticky mass.
  6. Spoon the mixture into the prepared tin and bake in the oven for 30â-40 minutes.
  7. Take out of the oven and leave to cool in the tin. 
  8. Sprinkle generously with icing sugar and serve cut into thin wedges.

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