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Italian - Sienna Panforte Post by :Molly Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2645

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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 honey
5 teaspoons raw sugar
100g blanched almonds, coarsely chopped
75g hazelnuts, coarsely chopped
30g crystallized ginger, finely chopped
30g cherries, finely chopped
80g mixed peel, finely chopped
90g wholemeal flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground cloves
3 tablespoons cocoa, optional

Preheat 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 (and the aroma is irresistible).

Put ginger, cheeries and mixed peel in a bowl with nuts. Add flour, cinnamon, nutmeg and cloves. And up to 3 tablespoons of cocoa if you like; decrease the flour if you do.Pour honey and sugar in the bowl and mix well.

Spread mixture into a 20 cm lined, buttered tin. Bake at 160oC for 40-45 minutes.

Sprinkle with icing sugar and allow to cool. Serve in thin slices.

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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)