Daily Recipe 12/24/03 : Christmas Cake, Panforte di Siena
New York City

Christmas Cake, Panforte di Siena recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/24/03 : Christmas Cake, Panforte di Siena
"Christmas Cake, Panforte di Siena"
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1 cup split whole almonds
3/4 cup hazelnuts
1/2 cup mixed peel
1/3 cup dried apricots (no need to soak)
2 oz. Candied pineapple
Grated rind of 1 large orange
1/2 cup all purpose flour
2 tablespoons cocoa powder
2 teaspoons ground cinnamon
1/2 cup superfine sugar
1/2 cup honey
Confectioners' sugar, for dredging

Toast the almonds under the broiler until lightly browned and place in a bowl. Toast the hazelnuts until the skins split.  Place on a dry cloth and rub the skins off. Roughly chop the hazelnuts and add to the almonds with the mixed peel. Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind, and mix well. Sift the flour with the cocoa and cinnamon, add to the nut mixture, and mix evenly. Line a round 8 inch cake pan or deep loose-based flan pan with baking parchment.  Put the sugar and honey into a saucepan and heat until the sugar dissolves, then boil gently for about 5 minutes or until the mixture thickens and begins to turn a deeper shade of brown. Quickly add to the nut mixture and mix evenly. Turn into the prepared pan and level the top using the back of a damp spoon. Cook in a preheated oven at 300 degrees for 1 hour. Remove from oven and leave in the pan until cold. Take out of the pan and carefully remove paper. Before serving, dredge the cake with sifted confectioners' sugar. Serve thin slices. Makes 12 servings.
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