Tuscan cake Panforte di Siena
70 80 минут 6 порции
One of the variants of the famous Italian pie. Bake it for the holiday tea in advance, which is very convenient in new year's days. Stored in the refrigerator for two to three weeks. I have several years of pre-baked Stollen, Christmas cake and this cake, are Packed, waiting in the wings. I think You'll appreciate.
for New Yearfor Christmas
Ingredients for Tuscan cake Panforte di Siena
- Flour - 180 g
- Sugar - 100 g
- Honey - 1 tbsp
- Almonds - 150 g
- Figs - 130 g
- Walnuts - 150 g
- Leavening agent - 1 tsp.
- Spices - to taste
- Salt - to taste
- Butter - to taste
Step by step instruction of cooking Tuscan cake Panforte di Siena
To prepare the products.
Nuts to be heated on a dry pan, walnuts, chopped
almond peel and chop.
The oven to turn on to warm up.
Mix the flour, baking powder, salt and spices.
Add to dry mix nuts, barberries and figs.
Sugar, 1 tbsp water and the honey to melt, hot pour to dry mixture.
Stir until a homogeneous crumbs.
Put into a form, greased with butter, (silicone are ideal). Compacted by removing gaps.
Form to take 18-22 cm..
Bake at 160 degrees, 35 to 40 minutes.
The finished cake leave for 5 minutes in pan, then transfer to the lattice,
cool. Wrap in greaseproof paper and put into the refrigerator until the right moment.