Siena cake

Siena cake

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

I was one of the first people to publish a recipe for Siena cake in Australia. I included it in my encyclopedia after trying it on a trip to Italy. I’d been going to Italy for many years and I was staying in a lovely hotel in the town of Siena. There was a wedding at the hotel and one of the guests gave me some of this cake to try. It is also known as panforte. It is very rich, so serve in small wedges.

Ingredients

Quantity Ingredient
2/3 cup hazelnuts, toasted, skinned and roughly chopped
3/4 cup roughly chopped blanched almonds
1 cup finely chopped mixed candied peel
1/4 cup cocoa powder
75g plain flour, sifted
1/2 tablespoon ground cinnamon
1/4 cup ground nutmeg
110g caster sugar
1/3 cup clear honey

Topping

Quantity Ingredient
2 tablespoons icing sugar
1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 150°C. Line the base and sides of a 20 cm springform tin with baking paper.
  2. Mix together the hazelnuts, almonds, candied peel, cocoa, flour and spices.
  3. Put the sugar and honey into a small saucepan, heat gently until the sugar dissolves, then boil steadily until a sugar thermometer registers 115°C or until a little of the mixture dropped into a cup of cold water forms a soft ball. Take off the heat immediately and stir in the nut mixture.
  4. Spoon into the prepared tin, spread evenly and press down firmly. If necessary, smooth the surface using dampened hands. Bake for 30–35 minutes. Allow to cool in the tin then turn out and sprinkle the top liberally with the icing sugar sifted with cinnamon.
  5. Cut into small wedges before serving.

Note

  • The cake will keep, well wrapped and stored in an airtight container, for 2 months.
Tags:
baking
bakery
margaret
fulton
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