Scarlett WPanforte (Siennese Dried Fruit and Nut Cake)
June 3rd 2008 12:59
Panforte (Siennese Dried Fruit and Nut Cake)
About Panforte
Panforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy’s Tuscany region. Documents from 1205 show that Panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due on the seventh of February that year. Literally, Panforte means “strong bread” which refers to the spicy flavour. The original name of Panforte was “panpepato” (pepper bread), due to the strong pepper used in the cake. There are references to the Crusaders carrying Panforte, a durable confection, with them on their quests.
Currently there are many shops in Italy producing Panforte, each recipe being their jealously guarded interpretation of the original confection and packaged in distinctive wrapping. Usually a small wedge is served with coffee or a dessert wine after a meal, though some enjoy it with their coffee at breakfast.
In Siena, regarded by many including most Senese as the Panforte capital of Italy, it is sometimes said that Panforte should properly contain seventeen different ingredients, seventeen being the number of Contrade within the city walls.
INGREDIENTS
Serves 6
2 cups peeled whole almonds
1 cup shelled walnuts
½ cup dried figs, finely chopped
1¼ cups candied peel (orange, citron, and melon), finely chopped
1 tablespoon ground spice mixture (cinnamon, cloves, coriander seeds, white peppercorns, and nutmeg)
⅔ cup unsweetened cocoa powder
1¼ cups confectioners’ sugar plus extra to dust
⅓ cup honey
2 tablespoons all-purpose flour
rice paper to line the baking sheet
1. Preheated oven at 400ºF.
2. Spread the almonds and walnuts out on baking sheets and bake for 3 – 4 minutes.
3. Allow to cool slightly and then chop finely. Turn down the oven to 350 ºF.
4. Mix the nuts in a large bowl with the figs, candied peel, spices, and cocoa powder.
5. Dissolve the sugar in the honey in the top of a double boiler (or in a small saucepan placed in a larger one half-filled with boiling water over medium heat).
6. After about 8 minutes, test to see if it forms a thread when you lift a spoonful above the pan. If not, cook for a few minutes more.
7. Remove from heat and stir in the flour, then the nuts and figs.
8. Line a baking sheet with wax paper and place the mixture on it. Press down until it is about ¾-inch thick. Bake for 40 minutes.
9. Place on a cake rack to cool.
10. To serve, dust with confectioners’ sugar.
Tips:
If well wrap the cake in foil, it will keep for several weeks.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
| 124 |
| Vote |
subscribe to this blog
Comment by booy