Siena Fruitcake

Panforte di Siena

"This medieval fruitcake is the ancestor of our modern ones. Sweet and chewy, panforte is best enjoyed in small wedges with coffee or sweet wine", Nick Malgieri

Makes one 8-inch (20-cm) cake.
About 20 small servings

2/3 cup honey
2/3 cup sugar
2/3 cup finely diced candied orange peel
1 1/2 cups blanched almonds, lightly toasted and coarsely chopped
2/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Flour, for dusting
Confectioners sugar, for dusting

Method

Set a rack in the middle level of the oven and preheat to 300°F (150°C). Line the bottom and sides of a 8 inch (20 cm) diameter pan 2 inches (5 cm) deep, with buttered foil.

Combine the honey and sugar in a medium saucepan. Stir well to mix, then place on low heat. Cook, stirring occasionally, until the mixture comes to a full boil, then remove from heat.

Stir in the candied fruit and almonds. Stir together the flour and spices, add them to the batter, then stir until smooth.

Scrape the batter into the prepared pan and smooth the top. Sift a couple of tablespoons of the flour into the top of the panforte so it doesnt crust while baking, this will be removed later. Bake until the panforte is firm and gently simmering just around the edges, about 20-25 minutes. Cool in the pan on a rack.

When the panforte is completely cool, invert it to remove the flour from the top, use a dry brush to get it all off. Carefully peel away the foil and stand the panforte right-side-up. Wrap in plastic or foil and keep at room temperature, it keeps almost indefinitely.

To serve, sift a thin layer of the confectioners sugar over the top. Serve small wedges, they are eaten out of hand, not with a fork.