Panforte Di Siena
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g almond (s), peeled and roasted
- 125 g hazelnuts, roasted
- 185 g apricot (s), candied and chopped
- 185 g pineapple, candied and chopped
- 0.25 ¼ cup orange peel and lemon peel mixed
- 185 g fi (s), dried and chopped
- 95 g flour
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon powder, ground
- 0.5 teaspoon ½ spice mixture
- 110 g suar
- 190 g honey
Print Recipe
Pin Recipe Instructions
- 1 cup corresponds to 250 ml.
- Preheat the oven to 150 ° C. Grease a springform pan (23 cm) with butter and line both the bottom and sides with baking paper so that it protrudes 1 cm over the edge.
- Put the nuts and chopped fruits in a large bowl. Sift the flour, cocoa and spice mixture onto the nuts and fruits and stir. Slowly heat the sugar and honey in a saucepan while stirring until the sugar has dissolved. Then let it cook for 1 minute. Pour the hot syrup onto the fruit and nut mixture and stir the ingredients quickly with a metal spoon until the mixture is very firm and sticky. Press the dough firmly into the prepared form and distribute it evenly with wet hands. Bake for 35-40 minutes.
- Let the cake cool in the tin, then turn it over and peel off the baking paper. Dust with icing sugar before serving.
- Annotation:
- Wrapped in foil, the cake can be kept in the refrigerator for up to 3 months.
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