Dolci. Autore e Copyright Marco Ramerini
Dolci. Autore e Copyright Marco Ramerini

Panforte italian recipe

Questo post è disponibile anche in: Italian

The Panforte italian recipe is a Christmas cake from the Tuscan city and in particular from the city of Siena.

The main ingredients to prepare the Panforte italian recipe are spices, dried fruit, candied fruit and honey.

TUSCAN PANFORTE INGREDIENTS FOR A ROUND BAKING PAN OF 20 CM IN DIAMETER:

  • 100 gr. of acacia honey
  • 100 gr. of granulated sugar
  • abundant icing sugar
  • 40 gr. of 00 flour
  • 1 round pan d. 20 of aluminum
  • 1 Round Host with a diameter of 20 cm. or baking paper
  • 75 gr. of mixed candied orange and cedar
  • 300 gr. of dried fruit (150 gr. of almonds with skin, 100 gr. of dried figs, 50 gr. of walnuts)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 pinch of white pepper powder
  • 1 pinch of coriander powder
  • 1 tip of clove powder

PREPARATION

Start toasting in a static oven at 180 ° C. the almonds with their skin for 10 minutes.

Then, remove the almonds from the oven and lower the temperature to 150 ° C.

Meanwhile cut roughly the candied fruits, nuts and figs into slices.

Now start the preparation by pouring the dried fruit and candied fruit into a bowl, mix with your hands.

Then add the spices and the flour at the end, keep mixing until the dried fruit wiil be whitened.

Then, take a saucepan, add the honey and sugar and prepare the syrup.

Then, take a saucepan, add the honey and sugar and prepare the syrup.

When the sugar will be completely dissolved in the honey, you can turn off the stove.

Take the aluminum pan, place the host on the bottom or cut a baking paper of the same size.

Then, add the syrup to the dried fruit and mix the mixture which in the meantime will tend to harden quickly.

Pour the mixture over the pan, with wet hands press the surface well, forming a smooth thickness.

Then sprinkle the surface with icing sugar and bake for about 35 minutes, the important thing is that the sugar does not caramelize in the meantime.

After the cooking time, take the panforte out of the oven and let it rest at room temperature for about three hours.

When it is cold, add the icing sugar on the surface and massage completely the panforte with your hands also the sides.

This will be necessary to allow the cake to dry quickly, finish by sprinkling with other icing sugar.

Panforte preserves covered with transparent food film for up to a month.


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