My Forte, Panforte ~ Cake From Siena

by

Tenina Holder

Posted 9 December 2019 (Last updated 12 January 2022)

Serves

12

Total Time

1hrs 10mins

Calories

352

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!

recipe-image
    Ingredients

  • Nutmeg icon
    Nutmeg½grated with microplane
  • Dark chocolate icon
    Dark chocolate100 gchopped
  • Dried apricots icon
    Dried apricots100 gchopped
  • Dried cranberries icon
    Dried cranberries100 gchopped
  • Dried figs icon
    Dried figs100 gchopped
  • Cinnamon stick icon
    Cinnamon stick1
  • Cardamom pods icon
    Cardamom pods1 teaspoon
  • Ground ginger icon
    Ground ginger1 teaspoon
  • Vanilla bean icon
    Vanilla bean1
  • Roasted cocoa beans icon
    Roasted cocoa beans2 tablespoons
  • Unsalted butter icon
    Unsalted butter75 g
  • Golden caster sugar icon
    Golden caster sugar50 g
  • Honey icon
    Honey100 g
  • Almond extract icon
    Almond extract½ teaspoon
  • Wild orange essential oil icon
    Wild orange essential oil1 ml
  • Cornflour icon
    Cornflour55 g
  • Cocoa powder icon
    Cocoa powder40 g
  • Dark chocolate icon
    Dark chocolate30 g
  • Mixed nuts icon
    Mixed nuts200 g
  • Glace cherries icon
    Glace cherries100 gchopped
  • Icing sugar icon
    Icing sugaras needed
    Method

  • 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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