PANFORTE DI SIENA
22 February 2009
225g Glace Cherries, broken up
70g Figs, soft and juicy, cut into small pieces
100g Whole almonds
100g Whole Hazelnuts
50g Walnut pieces break walnut halves into pieces
65g Plain flour
10g Cocoa powder
5g Ground Coriander
20g Icing sugar
2.5ml Ground Coriander
Source: Sweet Miniatures by Flo Braker
Heat oven to 190C
Line an 8"/225mm cake tin or springform pan with silicone paper, oil lightly.
Toast nuts lightly, they are best if not too dark.
Reduce heat to 170C
Melt sugar, honey and water together, boil to 238F soft ball.
While this is happening:
Place the dried fruit in a large bowl and combine with nuts
Stir together unsifted flour, cocoa and spices.
When the honey and sugar is at the required temperature, immediately pour over fruit and nuts.
Sift the dry ingredients over the fruit, nuts and syrup.
Spoon into prepared pan and bake 30 mins.
Cool in pan then place on cooling tray.
Sift sugar and spices in to a bowl,
Invert onto a chopping board, remove paper and sprinkle half icing sugar mix onto the base.
Turn over and sprinkle rest onto the top surface.
Cut into pieces with an oiled knife.
Store in an airtight container for several months.
Fruit and Nut Mix