Panforte Di Siena Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: All-purpose unbleached flour, sifted
1/4 cup: Unsweetened cocoa powder,
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground allspice,
3/4 cup: Shelled almonds, blanched and toasted
3/4 cup: Shelled hazelnuts, blanched and toasted
3/4 cup: Candied orange peel, diced
3/4 cup: Candied citron, diced
3/4 cup: Candied mixed fruit,
3/4 cup: Honey,
3/4 cup: Granulated sugar,
FOR DUSTING THE PANFORTE
Confectioners sugar,
Directions:
Preheat the oven to 300
F. 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 238
F. 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 300
F. oven for 30
minutes, or until firm. Remove from oven, sprinkle top with
confectioners sugar, and cool on a cake rack. When cake is cool,
remove from pan and dust all sides with a thick coating of
confectioners sugar. Cut into wedges to serve.
NOTES : 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.
Posted to MC-Recipe Digest V1 #
Recipe by:
Ferrara Confectionery Company, 1968
From: "Frank Cavalier - cav@idt.net"
Date: Tue, 10 Dec 1996 08:10:58 -0500 (EST)
Source from luhu.jp
F. 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 238
F. 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 300
F. oven for 30
minutes, or until firm. Remove from oven, sprinkle top with
confectioners sugar, and cool on a cake rack. When cake is cool,
remove from pan and dust all sides with a thick coating of
confectioners sugar. Cut into wedges to serve.
NOTES : 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.
Posted to MC-Recipe Digest V1 #
Recipe by:
Ferrara Confectionery Company, 1968
From: "Frank Cavalier - cav@idt.net"
Date: Tue, 10 Dec 1996 08:10:58 -0500 (EST)
Source from luhu.jp
Tags
Desserts