This famous cake from Siena, Italy, dates from the 13th century
Prep Time: prep 30 mins
Cooking Time: cook 30 mins
Serves: makes 12-16 servings
- edible rice (wafer) paper (available online at cake suppliers), for lining, or well-oiled parchment paper
- 1 cup whole blanched almonds, toasted and roughly chopped
- 1 cup hazelnuts, toasted, skinned, and roughly chopped
- 2 / 3 cup chopped candied orange peel
- 2 / 3 cup chopped candied lemon peel
- 1 cup coarsely chopped dried figs
- 1 / 2 cup rice or all-purpose flour
- finely grated zest of 1 lemon
- 1 / 2 tsp ground cinnamon
- 1 / 2 tsp freshly grated nutmeg
- 1 / 4 tsp ground cloves
- 1 / 4 tsp ground allspice
- 2 / 3 cup sugar
- 1 / 4 cup honey
- 2 tbsp butter, plus more for the pan
- confectioner's sugar, for sifting
- Preheat the oven to 350°F (180°C). Butter an 8in (20cm) springform pan. Line the bottom and sides of the pan with parchment paper. Place a round of rice paper in the bottom of the pan.
- Stir the almonds, hazelnuts, candied peel, figs, rice flour, lemon zest, cinnamon, nutmeg, cloves, and allspice together in a bowl.
- Stir the sugar, honey, and butter in a small saucepan over low heat until melted. Pour into the nut mixture and stir well. Spoon into the pan, and with moistened hands, press until smooth and even.
- Bake for 30 minutes, until set. Transfer to a wire rack and let cool completely in the pan. Remove the sides of the pan and invert onto the rack. Peel off the parchment but leave the rice paper in place. Turn right side up.
- Sift confectioner's sugar over the panforte. Slice into thin wedges and serve.
- prep 30 mins; cook 30 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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