Recipe
Italian Panforte (Tuscan Spiced Fruitcake)
Posted by : unknown
Preparation time : 40 Min
Cooking time : 30 Min
Level of difficulty : Low
Ingredients
6 servings
- 3/4 cup (125 gr) almonds
- 1/2 cup (75 gr) hazelnuts
- 1 1/4 cups (235 gr) mixed candied citrus peel, chopped
- 1/3 cup (60 gr) all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground white pepper
- 1/2 cup (185 gr) honey
- 1/4 cup (60 gr) sugar
- powdered sugar for dusting
Preparation
- Preheat oven 190 C (375 F ).
- Toast separately the almond and hazelnuts on a baking sheet for about 5 - 6 minutes. Place the hazelnuts into a kitchen towel and rub vigorously to remove the skin.
- Chop coarsely the almond and hazelnuts together.
- Butter an 20 cm (8 inch) diameter cake pan. Cover the bottom with a round parchment paper
- In a bowl combine the chopped nuts, chopped candied peel, flour, and the spices.
- In a small saucepan place the sugar and honey. Turn heat to medium, and stir until sugar melts completely.
- Stir the melted honey-sugar into the bowl with the nuts mixture, until well combined
- Transfer this compound into the cake pan. Wet your hands and push the mixture evenly in the pan.
- Bake for about 30 minutes or until golden. Remove from the oven, place inverted on a rack and peel off the parchment paper when cool.
- Dust with confectioner sugar.
The cake will keep for months in a dry airtight box.
