Panforte di Siena
Panforte di Siena requires approximately 1 hour from start to finish. This recipe serves 12 and costs 89 cents per serving. One portion of this dish contains approximately 5g of protein, 11g of fat, and a total of 267 calories. A mixture of ground coriander, unsweetened cocoa powder, orange zest, and a handful of other ingredients are all it takes to make this recipe so yummy. A few people made this recipe, and 28 would say it hit the spot. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a beverage. It is brought to you by Serious Eats. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Siena Cake - Panforte de Siena, Panforte Di Siena, and Panforte, a spicy Christmas cake from Siena.
Servings: 12
Ingredients:
3/4 cup almonds, toasted
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/4 cup confectioners' sugar, optional.
8 ounces dried Mission figs, stems removed, sliced into 1/4-inch pieces
2/3 cup flour
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1 cup hazelnuts, toasted
2/3 cup honey
1/2 teaspoon nutmeg
2 tablespoons finely grated orange zest (from about one medium orange)
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
Equipment:
baking paper
cake form
oven
whisk
bowl
sauce pan
plastic wrap
frying pan
Cooking instruction summary:
Procedures 1 Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray. 2 In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, zest and figs until combined. 3 In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined. 4 Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes. 5 Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.
Step by step:
1. 1
2. Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray.
3. 2
4. In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, zest and figs until combined.
5. 3
6. In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil.
7. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined.
8. 4
9. Pour mixture into prepared cake pan and smooth top.
10. Bake until batter is bubbling, about 45 minutes.
11. 5
12. Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.
Nutrition Information:
covered percent of daily need
