Spiced fruit and nut cake

Spiced fruit and nut cake

Panforte di Siena

By
From
The Collection
Serves
10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
rice paper
240g figs or pitted dates
50g honey
100g soft brown sugar
1/2 teaspoon ground cinnamon, cardamom, cloves, nutmeg and pepper
250g candied fruit, such as cherries, citron, lemon and orange zest
50g blanched almonds
50g pine nuts
50g shelled hazelnuts, toasted
3-4 tablespoons plain flour, sifted
50ml vin santo
icing sugar, for dusting

Method

  1. Preheat the oven to 150°C. Line a shallow 25cm round cake tin, or a 20cm square tin, with rice paper.
  2. Mince the figs or dates and put them in a pan with enough water just to cover. Add the honey, brown sugar and all the spices. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet.
  3. Add the candied fruit and nuts and mix well, then add the flour and Vin Santo and mix to a sticky mass. Spoon the mixture into the prepared tin and bake in the oven for 30–40 minutes.
  4. Take out of the oven and leave to cool in the tin. Sprinkle generously with icing sugar and serve cut into thin wedges.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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