Panforte ~ Cake From Siena
Make on Fresco
The most decadent fruit cake known to man. A beautiful thing. Add doterra oils and you are completely over the top with fragrant festive flavour!
Siena cake, also known as Panforte, originated in the medieval Italian city of Siena. Its recipe dates back to the 13th century, combining honey, nuts, and dried fruits. The dense, spiced cake reflects the rich culinary history of the region. Of course, I added chocolate. Because…well, why not?
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!
Note; Of course, (years later as I add this!!) there is so much more Merry Christmix spirit on here than ever! So make sure you check out my Chrissy recipes that are for sale in beautiful cookbooks and ebooks. Or do a search for Christmas for a stunning array of options on here. Hope yours is safe, not silly and a wonderful time of year! (Dec 2014)
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The Lazy Sourdough Bakery course now baking.
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Need
- 1/2 fresh nutmeg grated with microplane
- 1 cinnamon stick(s)
- 1 Teaspoon cardamom pods
- 1 Teaspoon ground ginger
- 1 vanilla bean BUY
- 100 Grams chocolate dark, in pieces BUY
- 2 Tablespoons Brew Choc dry granules BUY
- 75 Grams unsalted butter BUY
- 50 Grams raw caster sugar BUY
- 100 Grams honey
- 1/2 Teaspoon almond extract
- 10 Drops doTERRA wild orange oil or finely grated zest of 1 orange BUY
- 55 Grams cornflour or cornstarch
- 40 Grams cocoa powder BUY
- 20 - 30 Grams chocolate additional dark in pieces BUY
- 200 Grams mixed nuts of choice (almonds, hazelnuts, cashews, pecans, walnuts, pistachios)
- 300 - 400 Grams glace and dried fruits, chopped (glazed cherries red, glazed apricots, pineapple, figs, dried cherries, and craisins)
Do
- 1
Preheat oven to 160ºC. Butter 5-6 small paper cake cases. (Available at kitchen stores.) Or, use a large round spring form cake tin and line the base. You can then cut the cake into wedges and wrap separately!
- 2
Place nutmeg, cinnamon, cardamom, ginger and vanilla bean into Thermomix bowl and mill 10 sec/speed 8.
- 3
Add chocolate, Brew Choc granules, butter and sugar to Thermomix bowl and chop 2 sec/speed 8. Scrape down sides of bowl and add honey and cook 4 min/60ºC/speed 1.
- 4
Add essences, flour and cocoa and combine 10 sec/speed 4. Scrape down sides of bowl and repeat if necessary.
- 5
Add fruit and nuts and combine 20 sec/Interval/dough setting.
- 6
Bake 30 minutes or until fragrant and set in the centre. You want a little chewiness to the end result. If you are making this in one bigger tin, cooking time will be as much as 1 hour or longer. Just make sure it is no longer glossy on the top, that the centre is almost set and the edges are not burnt!
- 7
Leave to cool in turned off oven.
- 8
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!)
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
