Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenItalian - Siena Cake
Famous Authors (View All Authors)
Italian - Siena Cake Post by :shanon2998 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :953

Click below to download : Italian - Siena Cake (Format : PDF)

Italian - Siena Cake

125g (4 oz) blanched almonds
1259 (4 oz) roasted hazelnuts
60g (2 oz) glace apricots
60g (2 oz) glace pineapple
60g (2 oz) mixed peel
23 cup plain flour
2 tablespoons cocoa
1 teaspoon cinnamon
60g (2 oz) dark chocolate
13 cup sugar
12 cup honey


Preheat oven to moderately slow (160° C).

Spread almonds on oven tray, put into moderate oven 5 to 7 minutes, until lightly golden. Chop hazelnuts and almonds roughly, combine in bowl with chopped apricots, chopped pineapple, chopped mixed peel, sifted flour, sifted cocoa and cinnamon, mix well.

Cut a strip of greaseproof paper 8cm (3in) wider than the depth of 20cm (8 in) round cake tin and long enough to go around tin. Fold over 2.5cm (I in) of paper strip on long side, cut this folded piece into 2.5cm (l in) diagonal pieces, to en- able paper to fit around curve of tin.

Cut a piece of grease- proof paper to fit in base of tin, grease before placing paper in tin, press firmly on base over the cut paper.

Melt chocolate in top of double saucepan over simmering water.

Put sugar and honey in separate saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucepan with brush dipped in hot water to dissolve any sugar crystals. Bring to boil, reduce heat, simmer uncovered approximately 5 minutes or until syrup forms a soft ball when a few drops are dropped into a glass of cold water.

Add syrup and melted chocolate to fruit and nut mixture, mix them well. Spread mixture quickly and evenly into prepared tin. Bake in moderately slow oven 35 minutes, remove from oven, cool in tin.

Turn out, remove paper. Wrap in aluminum foil. Leave at least one day before cutting.

Before serving, sift icing sugar thickly over top.

From Siena, in the Tuscan region of Italy comes this famous nut cake - so popular that it is exported from its native land to many countries. It is wafer-thin and can be cut into thin wedges or into slices about l cm (l/2 in) thick and then into small pieces. It is a perfect accompaniment to an after-dinner coffee.

Wrapped in aluminum foil to stay airtight, it will keep in good condition for weeks; you need not refrigerate.

Notes: You also need to mix the honeysugar mix with the other ingredients quickly otherwise it cools and ends up with unmixed floury bits.

If you like this book please share to your friends :
NEXT BOOKS

Italian - Sienna Panforte Italian - Sienna Panforte

Italian - Sienna Panforte
This is a wonderful fruity, nutty, heavy Italian cake/sweet ideal for nibbling with coffee or for taking on a bushwalk. It's also very easy to make - try experimenting with the nuts and fruits. 1/2 cup honey5 teaspoons raw sugar100g blanched almonds, coarsely chopped75g hazelnuts, coarsely chopped30g crystallized ginger, finely chopped30g cherries, finely chopped80g mixed peel, finely chopped90g wholemeal flour1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon freshly ground cloves 3 tablespoons cocoa, optionalPreheat oven to 160° C and line and butter a 20 cm tin. Heat honey and raw sugar. Gently toast nuts in a frying pan until lightly golden brown
PREVIOUS BOOKS

Italian - Olive Garden Tiramisu Italian - Olive Garden Tiramisu

Italian - Olive Garden Tiramisu
Yield: 6 servings 1 10-12" Sponge Cake 3" Tall 3 oz Strong Black Coffee Or: Prepared Instant Espresso 3 oz Brandy, Rum Or Your Favorite -Liqueur 1 1/2 lb Cream Cheese Or: Mascarpone* 1 1/2 c Superfine Or Powdered Sugar Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT