Of course I have begun my Christmas baking…haven’t you? Well not officially until this morning, despite the fact I have been in full swing Christmas food mode since around August when I started with Thermomix Australia. Thermomix has begun the Festive Cooking Classes around Australia and they are off to a Very Merry start or so I hear! Perth classes are sold out, 200 people to cook for next weekend…phew!
Anyway, in an effort to raise my flagging Christmas spirit I have cooked up a bunch of mini Panfortes, the cake from Siena which of course is a destination on my dream list. Some lucky friends will end up with these wrapped in mountains of cellophane and ribbon, all Chrismassy and fragrant, very Donna Hay, and very delish! Mr. Music…Cue Silent Night please!
NEED:
1 whole nutmeg
1 cinnamon stick
1 whole vanilla bean
95 grams dark chocolate in chunks
75 grams unsalted butter
50 grams caster sugar
100 grams raw honey
1 tsp each ground ginger, cardamom
1/2 tsp almond essence
1 tsp orange essence
55 grams corn flour/starch
40 grams cocoa
20-30 grams chopped additional dark chocolate or chips
200 grams nuts of choice (I used macadamias and pistachios…forgot the almond slivers and pecans dammit!)
300-400 grams chopped glace and dried fruits (I used glace cherries red and green, glace apricots and pineapple, dried cherries, and craisins.)
DO:
Place nutmeg, cinnamon stick and vanilla bean into TM bowl and mill together for 10 seconds on speed 8. Set aside.
Place chocolate, butter and sugar into TM bowl and chop for 5-6 seconds on speed 8. Add honey to bowl and cook for 4 minutes at 60oC on speed 1.
Add all spices, flour, cocoa, additional choc and essences. Stir for 20 seconds on speed 3-4 until combined.
Pour over fruit and nuts in large bowl and blend through with a large spoon until fully combined.
Spoon into buttered pans (approx five mini loaf size) and cook for 45 minutes at 160oC.
Leave to cool in oven.
Dredge with icing sugar twice, leaving a few hours between. Wrap and give away OR slice into thin slices and eat! (No, not all of them, just one!)
Okay–this sounds delicious!!! Is Almond essence the same thing as extract? And, since I don’t have a Thermomix can I use a spice mill or even better, preground nutmeg, cinnamon stick and vanilla bean (Or vanilla extract? Can’t wait to try this!!!! I will probably use just the dried fruit–not a fan of candied fruits. Thanks Tenina
Yes to all of the above Jen!! hahaha…tell me how it comes out.
This looks delicious, It’s going on my list of things to bake this Christmas! I’ve already made a Christmas pudding, stollen and mince pies!
I was lucky enough to visit Siena a couple of years ago, it’s a fantastic place and if you ever get the chance then go, you’ll love it!
This sounds like one of those ‘make you wanna slap somebody it’s so good’ treats! All of those spices and chocolate…you can’t go wrong.
I saw this. I love it. If I have time before Christmas I’m going to make some. I love panforte. Thanks for the email. BTW, I got two emails from you same subject. Not sure why.
I prefer to replace the almond essence with lime essence, and found that the cooking time was closer to 20mins, and no need to leave in the oven. When I did so, it was burnt. Fabulous recipe.
Lime essence sounds fantastic Catherine. I have never seen it…going to look now! I like my Panforte bordering on toffee, thus the long cooking time…my oven was fine, no burning occurred
Mark- not sure about the email thing and having trouble finding what happened with your comment on Foodbuzz…
and Duo, please don’t slap anyone!
As for you Sam, you’re off my list if you have been to Siena already…you’re too young for such extravagance!hahaha
Looks and sounds wonderful. Any idea of keeping time, wondering how long in advance I can make them?
Hi Julie, these will keep quite a long time…supposing you aren’t tempted and eat them!! I would suggest approx 3-4 weeks.
That’s excellent news, thanks
Hi, Love the recipe. Made small ones and now baking 2 bigger ones. One query, even with everything well prepared in advance, I’m having trouble getting the warm mix out of the TM and into nut/fruit mix before it starts to set. Any hints?
I keep forgetting but one day will place cut pecans or cherries etc on the top to really set off presentation. Cheers Heather
Hi Heather, just gotta be quick baby! It does tend to stick, just the nature of the recipe…could possibly reheat the residue at the end for 30 seconds or so, to assist the melting!
Anytime I read a travel piece I am ready to book a ticket. I’m such a sucker for any cultural experience. Sounds amazing! I’ve done Europe, much of Asia, and North Africa. Hands down my favorite trip was a food and wine tour to Tuscany. Really had the time of my life and it’s like every local is there to help you enjoy. Next trip you should check it out.
What lucky friends you have Tenina! I love how it’s chock full of chunky fruit and nuts.