Panforte ~ Cake From Siena

Name: Thermomix recipe: Panforte ~ Cake From Siena
Prep time: 10 min
Cook time: 1 h
Ingredients: 1/2 fresh nutmeg grated with microplane; 1 cinnamon stick(s); 1 Teaspoon cardamom pods; 1 Teaspoon ground ginger; 1 vanilla bean; 100 Grams chocolate dark, in pieces; 2 Tablespoons Brew Choc dry granules; 75 Grams unsalted butter; 50 Grams raw caster sugar; 100 Grams honey; 1/2 Teaspoon almond extract; 10 Drops doTERRA wild orange oil or finely grated zest of 1 orange; 55 Grams cornflour or cornstarch; 40 Grams cocoa powder; 20 - 30 Grams chocolate additional dark in pieces; 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)

Make on Fresco

Makes 12 small cakes Prep Time 10 minutes Cook Time 1 hours Rated:

Videos

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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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!)