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Panforte di sienna ; fruit and spice cake
Fruits
Panforte, originally from Siena, means strong bread thanks to the presence of spices.
Panforte can be kept for several weeks at room temperature, well wrapped in cling film.
Ingredients
Recipe for 4 portionsPanforte
Garnish
- Vegetable oil
Preparation time: 60 min
Preheat your oven at 350 °F
-
Preparation
In the oven, roast the almonds and hazelnuts for 8 minutes. Rub them with your hands to remove some skin.
Dice the candied fruit.
Mix the spices into the flour.
Oil 4 small round molds (muffin).
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Cooking
Heat the honey and sugar over low heat until boiling, you need to reach 120°C.
Pour the syrup over the dried and candied fruits, add the flour. Mix so that the mixture does not harden and becomes more or less homogeneous.
Separate the mixture into your molds and place in the oven for 25 minutes.
Leave to cool, unmold and then dust with icing sugar.
Panforte can be kept for several weeks at room temperature, well wrapped in cling film.
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