Panforte Recipe

Panforte Recipe

This rich, spicy nougat-type cake is a Christmas specialty of Siena in Italy.

Ingredients : Makes one 20 cm round cake

275 g

 

 

115 g

50 g

50 g

5 ml

1.5 ml

 

175 g

60 ml

Mixed chopped exotic peel,

to include lemon orange, citron,

papaya and pineapple

Unblanched almonds

Walnut, halves

Plain flour

Ground cinnamon

Grated nutmeg, ground cloves

and ground coriander

Caster sugar

Water icing sugar, for dusting

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Grease and baseline a 20 cm round loose-based cake tin with rice paper. put the mixed peel and nuts in a bowl. Sift in the flour and spices. Mix well.
  • Dissolve the caster sugar and water in a small saucepan, then boil until mixture reaches 170oC/225oF on a sugar thermometer (thread stage). Pour on to the fruit mixture, stirring to coat well.
  • Transfer to the cake tin, pressing into the sides with a metal spoon.
  • Bake for 25-30 minutes, until the mixture is bubbling. Cool in the tin for 5 minutes.
  • Use a lightly oiled palette knife to work around the edges of the cake to loosen it. Remove the cake from the tin, leaving the base in place. Leave to go cold, then remove the base and dust generously with icing sugar.

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