Siena Cake - Panforte de Siena

Siena Cake - Panforte de Siena Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Siena Cake, also known as Panforte de Siena, is a traditional Italian dessert that originated in the city of Siena. This dense and chewy cake is packed with nuts, dried fruits, and spices, making it a perfect treat for the holiday season or any special occasion.

History

The recipe for Siena Cake dates back to the Middle Ages and is believed to have been created by the nuns of a monastery in Siena. The cake was originally made as a way to use up leftover nuts, fruits, and spices, and was often given as a gift during the holiday season.

Ingredients

4 oz (113 g) almonds
4 oz (113 g) hazelnuts
2 oz (57 g) dried apricots
2 oz (57 g) candied pineapple
2 oz (57 g) candied citrus peels (orange and lemon)
0.67 cup flour
2 tbsp cocoa powder
1 tsp good ground cinnamon
2 oz (57 g) semisweet baking chocolate
0.33 cup sugar
0.5 cup honey
powdered sugar (for sprinkling)

How to prepare

Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
Mix the chopped ingredients with flour, cinnamon, and cocoa.
Put sugar and honey in a saucepan, stirring over medium heat until the sugar is dissolved.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Add chocolate to the saucepan, stir until melted, and remove from heat.
Combine the melted chocolate mixture with the fruit and nut mixture.
Cut a circle of parchment paper to fit the bottom of an 8" round cake pan that has been well-buttered. Then, butter the paper and evenly spread the batter into the pan.
Bake at 300°F (149°C) for 35 minutes.
Allow the cake to cool in the pan.
Remove the cake from the pan, wrap it in foil, and let it stand overnight.
Sprinkle the cake with powdered sugar and cut it into thin wedges.
When wrapped in aluminum foil to stay airtight, the cake will keep for weeks without needing refrigeration.

Variations

Add a pinch of black pepper for a spicy kick.
Substitute dried figs or dates for the apricots and pineapple.
Use white chocolate instead of semisweet chocolate for a sweeter flavor.

Cooking Tips & Tricks

Be sure to chop the nuts and fruits finely to ensure even distribution throughout the cake.

- Use a good quality cocoa powder and ground cinnamon for the best flavor.

- Allow the cake to cool completely before cutting into wedges to prevent it from falling apart.

Serving Suggestions

Siena Cake is best enjoyed with a cup of coffee or a glass of dessert wine.

Cooking Techniques

Be sure to stir the sugar and honey mixture constantly to prevent burning.

- Allow the cake to cool completely before cutting to ensure it holds its shape.

Ingredient Substitutions

Use any combination of nuts and dried fruits that you prefer.

- Substitute maple syrup or agave nectar for the honey.

Make Ahead Tips

Siena Cake can be made ahead of time and stored in an airtight container for up to two weeks.

Presentation Ideas

Serve Siena Cake on a decorative platter dusted with powdered sugar for a festive touch.

Pairing Recommendations

Siena Cake pairs well with a variety of cheeses, such as Parmesan or Gorgonzola.

Storage and Reheating Instructions

Store Siena Cake in an airtight container at room temperature. To reheat, place in a 300°F (149°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Siena Cake contains approximately 250 calories.

Carbohydrates

Each serving of Siena Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Siena Cake contains approximately 15 grams of fats.

Proteins

Each serving of Siena Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Siena Cake is a good source of vitamin E, magnesium, and iron.

Alergens

Siena Cake contains nuts and may not be suitable for those with nut allergies.

Summary

Siena Cake is a delicious and indulgent dessert that is high in carbohydrates and fats, making it a perfect treat for special occasions.

Summary

Siena Cake is a delicious and traditional Italian dessert that is perfect for the holiday season or any special occasion. Packed with nuts, fruits, and spices, this dense and chewy cake is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl visiting the beautiful city of Siena in Italy. I had always been fascinated by the culinary traditions of different cultures, and I was eager to learn as much as I could about the local cuisine.

One day, as I was wandering through the bustling streets of Siena, I came across a small bakery tucked away in a quiet corner of the city. The sweet aroma of freshly baked bread and pastries wafted out from the open door, drawing me in like a magnet. As I stepped inside, I was greeted by the sight of a bustling kitchen filled with busy bakers kneading dough and mixing ingredients.

I watched in awe as the bakers worked their magic, creating all manner of delicious treats from simple ingredients like flour, sugar, and eggs. I knew right then and there that I had to learn their secrets, so I approached the head baker and asked if he would be willing to share his recipes with me.

To my surprise, the baker was more than happy to oblige. He took me under his wing and taught me the art of baking, showing me how to measure ingredients, mix batter, and bake cakes and pastries to perfection. I spent hours in that kitchen, absorbing every bit of knowledge that he had to offer.

One day, as I was helping the baker prepare for a special celebration, he introduced me to a traditional Tuscan dessert known as Panforte de Siena. It was a rich and decadent cake made with nuts, dried fruit, honey, and spices, all held together by a chewy, caramel-like mixture of sugar and flour.

As I watched the baker carefully mix the ingredients together, I was struck by the simple yet elegant beauty of the recipe. It was unlike anything I had ever seen before, and I knew that I had to learn how to make it for myself.

The baker patiently walked me through each step of the process, explaining the importance of using the freshest ingredients and taking the time to let the flavors meld together. He showed me how to toast the nuts to bring out their natural sweetness, and how to chop the dried fruit into small pieces to ensure that each bite was bursting with flavor.

As we worked together, I felt a sense of connection to the generations of bakers who had come before us, passing down their knowledge and traditions from one cook to the next. I realized that cooking was not just about following a recipe, but about embodying a rich and vibrant history that had been shaped by countless hands and hearts over the centuries.

After hours of mixing, stirring, and baking, the Panforte de Siena was finally ready. The baker cut me a generous slice, and as I took my first bite, I was transported to a world of sweet and spicy flavors that danced on my taste buds. It was a revelation, a symphony of tastes and textures that I had never experienced before.

From that moment on, Panforte de Siena became a staple in my repertoire of recipes. I made it for special occasions, sharing it with friends and family who marveled at its unique flavor and richness. And each time I baked it, I felt a deep sense of gratitude for the baker who had opened my eyes to the wonders of Tuscan cuisine.

To this day, whenever I make Panforte de Siena, I am transported back to that tiny bakery in Siena, where the aroma of freshly baked bread and pastries still lingers in the air. And as I take a bite of the rich and decadent cake, I am reminded of the joy and passion that cooking has brought into my life, thanks to the simple yet elegant beauty of a recipe that has stood the test of time.