Tuscan Spiced Honey Nut Cake — Panforte di Siena
Dense Tuscan Christmas confection, spiced honey paste studded with toasted almonds, hazelnuts, and candied citrus peel, sliced in thin wedges.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast almonds and hazelnuts at 160°C for 6–8 minutes until deep golden, cool 5 minutes, chop roughly. Line a 20cm tin with parchment, dust with flour. Combine nuts, candied peels, flour, cocoa, cinnamon, cloves, nutmeg, and white pepper in a bowl; toss to coat thoroughly.
Boil
Heat honey and caster sugar in a small pan over medium heat, stirring until sugar dissolves. Boil without stirring 2–3 minutes until syrup reaches 118°C (soft ball stage); it will be pale and thick.
Build
Pour hot syrup into dry mix, stir quickly with an oiled spatula until a very stiff, sticky paste forms. Work fast as the mixture sets rapidly as it cools.
Bake
Press mixture into prepared tin in an even 2cm layer, smooth the top with the oiled spatula. Bake at 160°C for 20–22 minutes; the panforte will look soft but firms dramatically as it cools.
Rest
Cool completely in the tin for at least 1 hour until fully set and firm to touch.
Plate
Dust the top generously with icing sugar, turn out onto a board, and slice into thin wedges with a sharp knife. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.