My Forte, Panforte ~ Cake From Siena

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    352
based on 1 ratings

The most decadent fruit cake known to man. A beautiful thing. Add doterra oils and you are completely over the top with fragrant festive flavour!

Inspired by: https://tenina.com/recipes/my-forte-panforte-cake-from-siena

recipe updated 12 Jan 2022

Ingredients

  • Nutmeg icon
    Nutmeg
    ½
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Dried apricots icon
    Dried apricots
    100 g
  • Dried cranberries icon
    Dried cranberries
    100 g
  • Dried figs icon
    Dried figs
    100 g
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Cardamom pods icon
    Cardamom pods
    1 teaspoon
  • Ground ginger icon
    Ground ginger
    1 teaspoon
  • Vanilla bean icon
    Vanilla bean
    1
  • Roasted cocoa beans icon
    Roasted cocoa beans
    2 tablespoons
  • Unsalted butter icon
    Unsalted butter
    75 g
  • Golden caster sugar icon
    Golden caster sugar
    50 g
  • Honey icon
    Honey
    100 g
  • Almond extract icon
    Almond extract
    ½ teaspoon
  • Wild orange essential oil icon
    Wild orange essential oil
    1 ml
  • Cornflour icon
    Cornflour
    55 g
  • Cocoa powder icon
    Cocoa powder
    40 g
  • Dark chocolate icon
    Dark chocolate
    30 g
  • Mixed nuts icon
    Mixed nuts
    200 g
  • Glace cherries icon
    Glace cherries
    100 g
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Cake tin

Step preview

  1. Pre-heat oven - 160°C
  2. Butter 5-6 small paper cake cases.Or, use a large round spring form cake tin and line the base
  3. Add nutmeg, cinnamon stick, cardamom pods, ground ginger and vanilla bean to the TM5 bowl
  4. Mill with MC on - 10 sec, speed 8
  5. Then add dark chocolate, roasted cocoa beans, unsalted butter and golden caster sugar to the TM5 bowl
  6. Chop with MC on - 2 sec, speed 8
  7. Scrape down sides of TM5 bowl
  8. Add honey to the TM5 bowl
  9. Cook - 4 min, 60°C, speed 1
  10. Then add almond extract, wild orange essential oil, cornflour, cocoa powder and dark chocolate to the TM5 bowl
  11. Mix with MC on until combined - 10 sec, speed 4
  12. Scrape down sides of TM5 bowl
  13. Add fruit and nuts
  14. Mix - 20 sec, dough setting
  15. Transfer content of TM5 bowl to cake tin
  16. Bake until fragrant - 30 min, 160°C
  17. Leave to cool in turned off oven
  18. Dredge with icing sugar twice, leaving a few hours between
  19. Wrap and give away or slice into thin slices and eat (no, not all of them, just one!)
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