Siena is Italian and also known as Panforte . It is a rich cake from Sienna , containing glace fruit and nuts and served in small wedges.
Siena Cake is baked in a round pan .Siena Slice is baked in a slab tin .
Same basic ingredients in both .....
Optional......( 60gm of melted dark chocolate can be spread over the cake .... 35 minutes prior to the end of baking.)
Preheat your oven to 150 deg C .
Line the base and sides of a round 20 cm springform tin with baking paper.
Mix together 2/3 cup of toasted hazelnuts.(.roughly chopped.)
3/4 cup of roughly chopped blanched almonds
1 cup of finely chopped mixed candied peel.
1/4 cup of cocoa powder
1/2 cup of sifted plain flour.
1/2 tsp of ground cinnamon
1/4 cup of ground nutmeg
Put 1/2 cup of castor sugar into a small saucepan with 1/3 cup of clear honey , heat gently until the sugar dissolves and boil steadily until a sugar thermometer registers 115deg C..
.( WHAT NO THERMOMETER ?? Its OK ..you can check the temp by dropping a little of the syrup into a cup of cold water ..if it forms a ball the temp is right )
Remove from the heat immediately.
Stir through the nut mixture .
Spoon into the prepared tin .
Spread evenly ...dampen your hands and press the mix down firmly .
Bake for 35 minutes.
Allow to cool in the tin , then turn out and sprinkle the top liberally with icing sugar sifted with cinnamon .
Great recipes for Panforte can be found in Margaret Fulton Baking ..pg 221.
Womens Weekly Classic Cakes pg 161.
Siena Cake is baked in a round pan .Siena Slice is baked in a slab tin .
Same basic ingredients in both .....
Optional......( 60gm of melted dark chocolate can be spread over the cake .... 35 minutes prior to the end of baking.)
Preheat your oven to 150 deg C .
Line the base and sides of a round 20 cm springform tin with baking paper.
Mix together 2/3 cup of toasted hazelnuts.(.roughly chopped.)
3/4 cup of roughly chopped blanched almonds
1 cup of finely chopped mixed candied peel.
1/4 cup of cocoa powder
1/2 cup of sifted plain flour.
1/2 tsp of ground cinnamon
1/4 cup of ground nutmeg
Put 1/2 cup of castor sugar into a small saucepan with 1/3 cup of clear honey , heat gently until the sugar dissolves and boil steadily until a sugar thermometer registers 115deg C..
.( WHAT NO THERMOMETER ?? Its OK ..you can check the temp by dropping a little of the syrup into a cup of cold water ..if it forms a ball the temp is right )
Remove from the heat immediately.
Stir through the nut mixture .
Spoon into the prepared tin .
Spread evenly ...dampen your hands and press the mix down firmly .
Bake for 35 minutes.
Allow to cool in the tin , then turn out and sprinkle the top liberally with icing sugar sifted with cinnamon .
Great recipes for Panforte can be found in Margaret Fulton Baking ..pg 221.
Womens Weekly Classic Cakes pg 161.
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