PANFORTE DI SIENA

Preparation Time: 30 minutes
Cooking Time: 35 Minutes

INGREDIENTS

• 300g  dried figs, diced
• 100ml water
• 50g runny honey
• 115g dark brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp grated nutmeg
• ¼ tsp ground cloves
• few grinds of black pepper
• 75g glacé cherries
• 50g mixed candied peel
• 50g crystallised pineapple
• 75g crystallised mango
• 60g blanched whole almonds
• 60g blanched whole roasted hazelnuts
• 50g pinenuts
• 50ml white wine
• 75g plain flour
• icing sugar

METHOD

1. Grease and base line a 20cm cake tin.
2. Place the figs, water, honey, sugar and spices into an AGA 3-litre Stainless Steel Saucepan and heat on the simmering plate, hotplate on simmering setting or induction on medium. Cook gently, stirring often, for 8-10 minutes, until the mixture is soft and sticky, but not wet.
3. Allow the mixture to cool for a few minutes then add the crystallised fruits and nuts. Mix well together.
4. Add the wine and flour, again mix well until no sign of the flour can be seen.
5. Tip into the prepared tin and press down so the mixture is level.
6. Place tin in the oven:
   CAST OVEN: on the grid shelf on the floor of the baking oven or oven on B4. 
   FAN OVEN: preheated to B4/160°C/325°F.
7. Cook for 30-40 minutes until the cake is firm and beginning to come away from the sides of the tin.
8. Remove the cake from the oven. Loosen the spring on the side of the tin. Allow the cake to cool.
9. Serve dredged with icing sugar and cut into small slices.