Siena cake

Siena cake

By
From
Encyclopedia of Food and Cookery
Serves
8-12

This ‘flat’ cake with a nougat-like texture, rich with candied peel, toasted nuts and spices, is a particular specialty of the town of Siena, Italy.

Ingredients

Quantity Ingredient
95g hazelnuts, toasted, skinned and chopped
115g blanched almonds, coarsely chopped
185g glace peel, finely chopped
30g cocoa powder
75g plain flour
1/2 teaspoon ground cinnamon
4 tablespoons ground nutmeg
110g sugar
115g clear honey

Topping

Quantity Ingredient
2 tablespoons icing sugar
1 teaspoon ground cinnamon

Method

  1. Mix together hazelnuts, almonds, candied peel, cocoa, flour and spices.
  2. Put sugar and honey into a small pan, heat gently until sugar dissolves, then boil steadily until a sugar thermometer registers 115°C or until a little of the mixture dropped into a cup of cold water forms a soft ball. Take off the heat immediately and stir in nut mixture.
  3. Turn into a lined and greased 20 cm flan ring, spread evenly and press down firmly. Bake in a cool oven (150°C) for 30–35 minutes. Allow to cool then turn out and sprinkle the top liberally with the icing sugar sifted with cinnamon. Cut into small wedges before serving.
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