We had a lot of fun making this cake today. It smelled wonderful and tasted delicious, albeit we cut into it a bit too soon so that it didn’t fully set. Fortunately we made two!

9. Dezember 2013

Panforte di Siena

A delicious cake for Christmas. With the use of almonds and honey, this cake harkened back to a Saracen or Byzintine times. The recipe is so old that it’s ingredients and process hasn’t changed in the past 500 years when reviewed in published recipes.

Roast the almonds

Mix the almonds and diced candied fruit together and heat.

Melt this sugar, honey and water together and heat to a near boil.

Mix the flour vanilla and pan espice or paneforte spices together.

Add the sugar/honey mixture to the fruit and nuts. Stir in the

Spoon the mixture into prepared forms. You can use a thin rice wafer to separate the cake from the mold.

Push down the mixture and bake.

Remove fro the oven and let sit for a few hours.

The delicious result.

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