Prepare the tin and dry mixture before heating the syrup, so everything is ready when the binder is fluid. Use a sturdy spoon and a heatproof bowl. A sticky, resistant mixture is expected; adding extra flour to make it feel like bread dough changes the cake. The spoon needs only a light film of water for pressing, not enough to soak the surface.
Make ahead Bake before the day you plan to serve it, leaving enough time for complete cooling. Once cold, keep covered at room temperature for up to four days. Dust again just before serving if the sugar has become damp. The two-hour cooling allowance is a planning estimate; a warm centre needs more time.
Sienese Panforte with Almonds and Candied Peel
Total 3 hr · Prep 30 min · Cook 30 min · Yield 1 18 cm panforte
Method
Heat the oven to 180°C. Line the base and sides of an 18 cm springform tin with baking paper. Use a separate tin for each cake.Heat the oven to 350°F. Line the base and sides of an 7 in springform tin with baking paper. Use a separate tin for each cake.
Toast the almonds briefly in the heated oven until fragrant, watching their colour. Mix them with the flour, chopped candied peel and all four weighed spices.
Warm the honey, 150 g powdered sugar and 45 ml water gently until dissolved into a thick syrup. Avoid dark caramelisation.Warm the honey, 5½ oz powdered sugar and 3 tbsp water gently until dissolved into a thick syrup. Avoid dark caramelisation.
Immediately fold the hot syrup through the almond mixture with a strong spoon. Work promptly: the mixture becomes very stiff. Keep hot syrup away from bare hands.
Pack into the prepared tin. Level firmly with the back of a lightly moistened spoon, closing gaps. Dust with 10 g of the finishing sugar.
Bake at 180°C for 25–30 minutes. The cake should remain dense and slightly yielding, rather than becoming a dry, risen sponge.Bake at 350°F for 25–30 minutes. The cake should remain dense and slightly yielding, rather than becoming a dry, risen sponge.
Let the cake settle briefly, then release the springform ring while still warm. Keep the base supported and leave it to cool completely before lifting or slicing.
Remove the paper and dust with the remaining 10 g sugar. Cut thin wedges with a sharp knife. Allow about two hours for cooling, longer if still warm.
Equipment
- 18 cm springform tin for each cake
- Baking paper
- Heatproof bowl and sturdy spoon
- Scale reading 0.1 g
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