Panforte di Siena

Ingredients for 1 servings:

• 125 g almonds, peeled and roasted
• 125 g hazelnuts, roasted
• 185 g apricot(s), candied and chopped
• 185 g pineapple, candied and chopped
• ¼ cup candied orange and lemon peel mixed
• 185 g fig(s), dried and chopped
• 95 g flour
• 1 tbsp cocoa powder
• 1 tsp cinnamon powder, ground
• ½ tsp spice mix
• 110 g sugar
• 190 g honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

A flat cake from the Italian city of Siena

1 cup equals 250 ml. Preheat oven to 150°C. Grease a 23 cm springform pan with butter and line both the bottom and sides with baking paper, leaving 1 cm over the edge. Place the nuts and chopped fruit in a large bowl. Sift the flour, cocoa, and spice mix onto the nuts and fruit and stir to combine. Gently heat the sugar and honey in a saucepan, stirring constantly until the sugar has dissolved. Then let it simmer for 1 minute. Pour the hot syrup onto the fruit and nut mixture and quickly mix the ingredients with a metal spoon until the mixture is very firm and sticky. Press the batter firmly into the prepared pan and spread evenly with wet hands. Bake for 35-40 minutes. Let the cake cool in the pan, then turn it out and remove the baking paper. Dust heavily with powdered sugar before serving. Note: Wrapped in foil, the cake can be refrigerated for up to 3 months.