PANFORTE DI SIENA

Page 1

DRIED FRUIT

225g Glace Cherries, broken up

70g Figs, soft and juicy, cut into small pieces

70g Sultanas

 

NUTS

100g Whole almonds

100g Whole Hazelnuts

50g Walnut pieces break walnut halves into pieces

DRY INGREDIENTS

65g Plain flour

10g Cocoa powder

10g Cinnamon

5g Ground Coriander

2g Nutmeg

 

SYRUP

15g Water

105g Honey

140g Sugar

 

ICING.

20g Icing sugar

3ml Cinnamon

2.5ml Ground Coriander

 

Source: Sweet Miniatures by Flo Braker

METHOD

Heat oven to 190C

Line an 8"/225mm cake tin or springform pan with silicone paper, oil lightly.

Toast nuts lightly, they are best if not too dark.

Reduce heat to 170C

Melt sugar, honey and water together, boil to 238F soft ball.

While this is happening:

Place the dried fruit in a large bowl and combine with nuts

Stir together unsifted flour, cocoa and spices.

When the honey and sugar is at the required temperature, immediately pour over fruit and nuts.

Sift the dry ingredients over the fruit, nuts and syrup.

Spoon into prepared pan and bake 30 mins.

Cool in pan then place on cooling tray.

To finish:

Sift sugar and spices in to a bowl,

Invert onto a chopping board, remove paper and sprinkle half icing sugar mix onto the base.

Turn over and sprinkle rest onto the top surface.

Cut into pieces with an oiled knife.

Store in an airtight container for several months.


Fruit and Nut Mix

Fruit and Nuts

 

 

 

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