Panforte Di Siena - Traditional Tuscan Honey / Nut Cake

Ingredients

• 4 ounces skinless split whole almonds (or blanched)
• 4 ounces hazelnuts
• 3 ounces cut mixed peel
• 2 ounces glace pineapple or crystallized pineapple
• 2 ounces dried apricots (no-soak kind)
• 1 large orange, zest of, finely grated
• 2 ounces plain flour
• 2 1/2 tablespoons cocoa powder
• 2 teaspoons cinnamon
• 3 1/2-4 ounces caster sugar
• 4 ounces honey
• icing or confectioners' sugar, for decoration

Directions

1. 1

   Toat the almonds under the grill / broiler until lightly browned & place in a bowl.

2. 2

   Toast the hazelnuts until the skins split. Place on a dry tea towel & rub off the skins.

3. 3

   Roughly chop the hazelnuts & add to the almonds with the mixed peel.

4. 4

   Chop the apricots & pinapple fairly finely, add to the nuts with the orange rind & mix well.

5. 5

   Sift the flour with the cocoa & cinnamon, add to the nut mixture & mix evenly.

6. 6

   Line a round 8" cake tin or deep loose base flan tin with baking parchment.

7. 7

   Put the sugar & honey into a saucepan & heat until the sugar dissolves, then boil gently for approximately 5 mins or until mixture thickens & begins to turn a deeper shade of brown.

8. 8

   Quickly add to the nut mixture & mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.

9. 9

   Cook in a preheated oven , 150C / 300F for 1 hour. Remove from the oven & leave in the tin until cold. Remove from the tin & carefully peel off the paper.

10. 10

    Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!