Tuscan Christmas cake otherwise know as Panforte di Siena .
Today in 16 weeks time we will awake on Christmas Day 2017 .
It is time to begin preparing the menu .
Tuscan Christmas cake is served as a dessert from Sienna in Tuscany, versions of the following recipe date back to the 13th century .
Preheat your oven to 180 deg C
Prepare a 20cm round cake pan with cooking spray and baking paper .
In the bowl of your processor place 115gm of hazelnuts , 115gm of almonds and process till roughly chopped .
Once your oven has reached 180 deg , reduce to 150deg C.
Place the chopped nuts into a large bowl .
Add 55gm of chopped dried apricots
85 gm of mixed peel
55gm of candied pineapple chopped .
The grated rind of 1 orange .
Mix all ingredients together to combine .
Sift together 55gm of plain flour , 2 tbs of cocoa powder , 1 tsp of ground cinnamon , 1/2 tsp of ground coriander , 1/2 tsp of ground nutmeg , 1/2 tsp of ground cloves and mix with the fruit and nuts .
Now place 115gm of castor sugar in a small saucepan with 175gm of clear honey and heat over a low heat , stirring until the sugar has dissolved .
Allow the mixture to boil and continue to cook for 5 minutes until the mixture begins to thicken and darken .
Stir into the dry mixture .
Spoon the mixture into the prepared pan and smooth the surface .
Bake for 1 hour .
Transfer to a wire rack to cool in the pan .
Remove the cake from the pan , when it has completely cooled .
Sprinkle with icing sugar to serve and slice in thin wedges .
Today in 16 weeks time we will awake on Christmas Day 2017 .
It is time to begin preparing the menu .
Tuscan Christmas cake is served as a dessert from Sienna in Tuscany, versions of the following recipe date back to the 13th century .
Prepare a 20cm round cake pan with cooking spray and baking paper .
In the bowl of your processor place 115gm of hazelnuts , 115gm of almonds and process till roughly chopped .
Once your oven has reached 180 deg , reduce to 150deg C.
Place the chopped nuts into a large bowl .
Add 55gm of chopped dried apricots
85 gm of mixed peel
55gm of candied pineapple chopped .
The grated rind of 1 orange .
Mix all ingredients together to combine .
Sift together 55gm of plain flour , 2 tbs of cocoa powder , 1 tsp of ground cinnamon , 1/2 tsp of ground coriander , 1/2 tsp of ground nutmeg , 1/2 tsp of ground cloves and mix with the fruit and nuts .
Now place 115gm of castor sugar in a small saucepan with 175gm of clear honey and heat over a low heat , stirring until the sugar has dissolved .
Allow the mixture to boil and continue to cook for 5 minutes until the mixture begins to thicken and darken .
Stir into the dry mixture .
Spoon the mixture into the prepared pan and smooth the surface .
Bake for 1 hour .
Transfer to a wire rack to cool in the pan .
Remove the cake from the pan , when it has completely cooled .
Sprinkle with icing sugar to serve and slice in thin wedges .
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