Italian spice cake (Panforte de Siena)

Name: Italian spice cake (Panforte de Siena)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 75 g unshelled hazelnuts; 50 g Citation; 50 g Candied orange peel; 50 g Wholemeal chocolate; 150 g peeled almonds; 50 g Flour; 1 TEASPOON Cocoa powder; 1/2 TEASPOON Cinnamon; 1 knife tip Clove powder; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon granules; 7-10 Tbsp Orange granules; 100 g Sugar; 100 g Honey; 7-10 Tbsp large baking wafers for; 7-10 Tbsp Fruitcake; 7-10 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

75 g unshelled hazelnuts
50 g Citation
50 g Candied orange peel
50 g Wholemeal chocolate
150 g peeled almonds
50 g Flour
1 TEASPOON Cocoa powder
1/2 TEASPOON Cinnamon
1 knife tip Clove powder
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon granules
7-10 Tbsp Orange granules
100 g Sugar
100 g Honey
7-10 Tbsp large baking wafers for
7-10 Tbsp Fruitcake
7-10 Tbsp Icing sugar

Directions

1
Place the hazelnuts on a baking tray and roast in a preheated oven for 10 minutes (electric oven: 200 °C/ gas: level 3) and rub the skin with a kitchen towel. Coarsely chop the hazelnuts. Chop candied lemon peel and candied orange peel. Coarsely grate chocolate. Mix candied lemon peel and candied orange peel, up to 1 tablespoon each, almonds, up to 2 tablespoons each, nuts and chocolate grater. Stir in flour, cocoa and spices. Slowly heat the sugar and honey in a saucepan until the sugar has dissolved and bring to the boil once.
2
Remove from heat and knead into the nut mixture. Cut wafers of the size of a springform pan (18 cm Ø) and put them in. Spread the dough on the wafer. Press the rest of the candied peel and almonds onto the surface of the dough. Bake the cake in the preheated oven (electric: 175°C/ gas: level 2) for 30-40 minutes. Remove the cake from the tin and let it cool down. Sprinkle with icing sugar
3
Preparation time approx. 1 1/4 hours