Panforte di Siena

Step 1

First of all, heat the oven to 180C° (356F°) or to 160C° (320F°) if ventilated.

Step 2

Line a 24 cm round cake pan with the rice paper.

Step 3

Now let's prepare the dried fruit.

Step 4

As soon as the oven is hot, roast almonds, walnuts, and hazelnuts on a baking sheet for 5 minutes. Let them cool, then chop them roughly.

Step 5

Grind all the spices with a mortar until they are reduced to a powder. In a large boule l and add the flour, cocoa, and spices chopped.

Step 6

Incorporate then the toasted nuts, the candied fruit and the remainder selected dried fruit.

Step 7

Separately, put a saucepan on the stove with honey and sugar. Cook over medium heat, stirring for about 7/8 minutes or until you get a syrup.

Step 8

Pour the syrup into the bo u l and with the other ingredients.

Step 9

Mix and mix well the mixture and ingredients, using a wooden spoon!

Step 10

When the mixture is homogeneous take the pan that you lined at the beginning with the rice paper.

Step 11

Pour the previously made mixture into the pan and, if necessary, use your moistened fingers to press and compact everything to prevent holes from forming.

Step 12

Cover everything with a couple of tablespoons of sugar and flour.

Step 13

Bake in preheated oven for 45 minutes.

Step 14

As soon as this time has elapsed, take out and sprinkle with plenty of icing sugar.

Step 15

Let the cake cool completely before serving.