Dried Fruit And Nut Cake - {Panforte Di Siena}

Recipe Ingredients

1 1/2 cups	139g / 4.9oz	Chopped toasted almonds - (abt 7 oz)
3/4 cup	109g / 3.8oz	Diced candied lemon peel - (abt 4 oz)
2/3 cup	97g / 3.4oz	Chopped toasted hazelnuts - (abt 3 1/2 oz)
2/3 cup	41g / 1.4oz	Sifted all-purpose flour
1/2 cup	73g / 2.6oz	Diced candied citron peel - (abt 3 oz)
1/2 cup	73g / 2.6oz	Diced candied orange peel - (abt 3 oz)
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1 1/4 teaspoons	6.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	118ml	Honey
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Powdered sugar

Recipe Instructions

Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300 degrees. Mix first 10 ingredients together in large bowl.

Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235 degrees (soft-ball stage), stirring frequently, about 4 minutes.

Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)

This recipe yields 12 to 14 servings.

Source:
Bon Appetit, December 1991

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