{"id":9496,"date":"2023-03-16T18:32:11","date_gmt":"2023-03-17T00:32:11","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=9496"},"modified":"2023-03-16T18:32:11","modified_gmt":"2023-03-17T00:32:11","slug":"panforte-siena-fruit-cake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/panforte-siena-fruit-cake.html","title":{"rendered":"Panforte: Siena Fruit Cake"},"content":{"rendered":"<p><em>Donna Barasch, of the Orange County Cooking School, introduced us to this wonderful rich fruitcake.\u00a0 They say it keeps forever &#8211; but in this household &#8211; three days is the max unless it is hidden away somewhere.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2\/3 c honey<\/li>\n<li>2\/3 c sugar<\/li>\n<li>2\/3 c finely diced candied orange peel<\/li>\n<li>1 1\/2 c blanched almonds, lightly toasted and coarsely chopped*<\/li>\n<li>2\/3 c all-purpose flour<\/li>\n<li>1 tsp cinnamon<\/li>\n<li>1\/2 tsp coriander<\/li>\n<li>1\/2 tsp cloves<\/li>\n<li>1\/2 tsp nutmeg<\/li>\n<li>Flour, for dusting<\/li>\n<li>Confectioners\u2019 sugar, for dusting<\/li>\n<\/ul>\n<p>(* I used a mixture of chopped almonds, pignoli nuts and walnuts).<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Set a rack in the middle level of the oven and preheat to 300\u00b0.<\/li>\n<li>Line the bottom and sides of an 8 inch diameter pan 2 inches\u00a0 deep, with buttered foil.<\/li>\n<li>Combine the honey and sugar in a medium saucepan.<\/li>\n<li>Stir well to mix, then place on low heat.<\/li>\n<li>Cook, stirring occasionally, until the mixture comes to a full boil, then remove from heat.<\/li>\n<li>Stir in the candied fruit and almonds.<\/li>\n<li>Stir together the flour and spices.<\/li>\n<li>Add them to the batter.<\/li>\n<li>Stir until smooth.<\/li>\n<li>Scrape the batter into the prepared pan.<\/li>\n<li>Smooth the top.<\/li>\n<li>Sift a couple of tablespoons of the flour into the top of the panforte so it doesn\u2019t crust while baking, this will be removed later.<\/li>\n<li>Bake until the panforte is firm and gently simmering just around the edges, about 20-25 minutes.<\/li>\n<li>Cool in the pan on a rack.<\/li>\n<li>When the panforte is completely cool, invert it to remove the flour from the top, use a dry brush to get it all off.<\/li>\n<li>Carefully peel away the foil.<\/li>\n<li>Stand the panforte right-side-up.<\/li>\n<li>Wrap in plastic or foil and keep at room temperature, it keeps almost indefinitely.<\/li>\n<li>To serve, sift a thin layer of the confectioners\u2019 sugar over the top. S<\/li>\n<li>Serve small wedges, they are eaten out of hand, not with a fork.<\/li>\n<li>This is more like a confection or candy than it is a cake. It is dense, very hard to cut and you can only have a small bite.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>Makes one 8-inch (20-cm) cake, about 20 small servings.<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Stacey\u00a0 Snacks, based on Nick Malgreai&#8217;s recipe<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Donna Barasch, of the Orange County Cooking School, introduced us to this wonderful rich fruitcake.\u00a0 They say it keeps forever &#8211; but in this household &#8211; three days is the max unless it is hidden away somewhere. Ingredients: 2\/3 c honey 2\/3 c sugar 2\/3 c finely diced candied orange peel 1 1\/2 c blanched &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/panforte-siena-fruit-cake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Panforte: Siena Fruit Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[14,23],"tags":[],"class_list":["post-9496","post","type-post","status-publish","format-standard","hentry","category-ethnic-italian","category-sweets-other"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/110035804651966252","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=9496"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9496\/revisions"}],"predecessor-version":[{"id":9541,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9496\/revisions\/9541"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=9496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=9496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=9496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}