This flat cake comes from the Italian town of Siena. Also known as pan forte, it is especially delicious with coffee and makes a beauliful gift for Christmas, wrapped in festive paper and tied with ribbon. The quantity of ingredients given above will also make two smaller cakes, if preferred. Use two 17 cm tins.

INGREDIENTS

• 1 cup roasted blanched almonds
• 1 cup roasted hazelnut
• 1/2 cup glace apricots, chopped
• 1/2 cup glase pineapple, chopped
• 1/4 cup mixed peel
• 1/2 cup dried figs, chopped
• 3/4 cup plain flour
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon
• 1/2 teaspoon mixed spice
• 1/2 cup caster sugar
• 1/2 cup honey

INSTRUCTIONS

1. Preheat oven to slow 150°С. Brush a 23 cm shallow round cake tin with oil or melted butter. Line base and sides with baking paper, extending 1 cm above tin.

2. In a large bowl, combine nuts and chopped fruit. Sift flour, cocoa and spices over the top of the nuts and fruit; coal the nuts and fruit with the four mixture.

3. Heat sugar and honey in a small pan. Stir over low heat until sugar is dissolved, boil for 1 minute. Pour the hot syrup over the fruit and nut mixture. Using a metal spoon, combine ingredients quickly – the mixture will he very stiff and sticky. Press mixture into prepared tin: spread evenly with wet fingers.

Bake for 35-40 minutes. Leave cake in the tin until cold, then turn out and remove the paper. Wrap the cake in foil and leave for at least 2 days before cutting. To serve, sift icing sugar liberally over top of cake and cut it into very small wedges.

Storage time – Classic Siena Cake will keep for up to three months wrapped in foil in the refrigerator.

Download Printable Classic Siena Cake Recipe (PDF)

https://drive.google.com/open?id=1SdaQGJ_B9tYK85aRQRc_m0rahMByXEaX