03 August 2009


panforte (medieval nut cake from Siena)

preheat your oven to 325F. line a 10 inch round cake pan with parchment.

in a large bowl combine
1 cup dried pears
1 cup dried figs
3/4 cup dried currents
1/2 cup candied orange peel, cut in long slivers
1 tablespoon orange zest
1/2 tablespoon lemon zest

lightly toast
1 cup almonds
1 cup hazelnuts
1/2 cup walnuts

and add them to the mix. add
2/3 cup flour
3/4 tsp ground cinnamon
3/4 tsp ground coriander
1 ground nutmeg
3/4 tsp ground pepper
and half as much ground cloves

in a saucepan over medium-high heat, combine
1/2 cup honey
3/4 cup white sugar
stir with a wooden spoon until the mixture reaches 250* on a candy thermometer. pour over the flour and nut mixture and stir to combine. press in to your pan and bake for 30-40 minutes, until the top is dry looking. wait 15 minutes to cut around the edges of the pan and turn out. keeps a good long while in an airtight container in the fridge, and can be dusted with icing sugar for decoration.

If you want, I can tell you how to candy citrus peel.

supplementary reading; nuns and starving virgins

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