Panforte Di Siena
Author/Submitted by: Ferrara Confectionery Company, 1968 Servings: 12 Categories:
Cakes
/
Desserts
Ingredients: 1/2
cup
all-purpose flour,
sifted
1/4
cup
unsweetened cocoa powder 1/4
teaspoon
ground cinnamon 1/4
teaspoon
ground allspice 3/4
cup
almonds,
blanched and toasted
3/4
cup
hazelnuts,
blanched and toasted
3/4
cup
candied orange peel,
diced
3/4
cup
candied citron,
diced
3/4
cup
candied fruit 3/4
cup
honey 3/4
cup
granulated sugar
FOR DUSTING THE PANFORTE:
confectioner's sugar
Directions:
Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238F. on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioner's sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioner's sugar. Cut into wedges to serve.
Panforte has been made in Italy since the Middle Ages and is traditionally eaten at Christmas. This cake will keep indefinitely if wrapped well in foil or waxed paper and kept in an airtight container.
Panforte has been made in Italy since the Middle Ages and is traditionally eaten at Christmas. This cake will keep indefinitely if wrapped well in foil or waxed paper and kept in an airtight container.
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