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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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(Panforte Di Siena) Panforte translates as strong bread, reflecting the cake's dense, chewy texture. Ingredients:
1 1/2 cups chopped toasted almonds (about 7 ounces) |
3/4 cup diced candied lemon peel (about 4 ounces) |
2/3 cup chopped toasted hazelnuts (about 3 1/2 ounces) |
2/3 cup sifted all purpose flour |
1/2 cup diced candied citron peel (about 3 ounces) |
1/2 cup diced candied orange peel (about 3 ounces) |
1/4 cup unsweetened cocoa powder |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon vanilla extract |
1/2 cup honey |
1/2 cup sugar |
1/4 cup powdered sugar |
Directions:
1. Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300°F. Mix first 10 ingredients together in large bowl.
2. Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235°F. (soft-ball stage), stirring frequently, about 4 minutes.
3. Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
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