ITALIAN SIENA CAKE

From Siena, in the Tuscan region of Italy comes this famous nut cake so popular that it is exported from its native land to many countries. It is wafer-thin and can be cut into thin wedges or into slices about 1cm ( in ) thick and then into small pieces. It is a perfect accompaniment to an after-dinner coffee. Wrapped in aluminum foil to stay airtight, it will keep in good condition for weeks you need not refrigerate it. 

 YOU WILL NEED : 

• 125g ( 4oz ) blanched almonds 

• 125g ( 4oz ) roasted hazelnuts 

• 60g ( 2 oz ) glace apricots 

• 60g ( 2oz ) glace pineapple 

• 60g ( 2oz ) mixed peel 

• ½ cup plain flour 

• 2 tablespoons cocoa 

• 1 teaspoon cinnamon 

• 60g ( 20z ) dark chocolate 

• ½ cup sugar 

• ½ cup honey icing sugar

ITALIAN SIENA CAKE RECIPE:

Spread almonds on an oven tray, and put into a moderate oven for 5 to 7 minutes, until lightly golden. Chop hazelnuts and almonds roughly, combine in a bowl with chopped apricots, chopped pineapple, chopped mixed peel, sifted flour, sifted cocoa, and cinnamon, and mix well. 

Cut a strip of greaseproof paper 8cm ( 3in ) wider than the depth of 20cm ( 8in ) round cake tin and long enough to go around the tin. Fold over 2.5cm ( 1in ) of the paper strip on the long side, and cut this folded piece into 2.5cm ( 1in ) diagonal pieces, to enable the paper to fit around the curve of tin. Cut a piece of greaseproof paper to fit in the base of the tin, grease before placing the paper in the tin press firmly on the base over the cut paper.

Melt chocolate on top of a double saucepan over simmering water. Put sugar and honey in a separate saucepan, and stir over low heat until the sugar has dissolved. brushing down the sides of the saucepan with a brush dipped in hot water to dissolve any sugar crystals. Bring to boil, reduce heat, uncovered ap approximately 5 minutes or until syrup forms a soft ball when a few drops are dropped into a glass of cold water. Add syrup and melted chocolate to the fruit and nut mixture, and mix them well. simmer 

Spread the mixture quickly and evenly into the prepared tin. Bake in a moderately slow oven for 35 minutes, remove from oven, and cool in the tin. Turn out, remove paper. Wrap in aluminum foil. Leave at least one day before cutting. Before serving, sift icing sugar thickly over top.

Also Read: TALIAN FIG & NUT CAKE