Cakes
Siena Cake Recipe
Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 4 ounces Almonds
- 4 ounces hazelnuts
- 2 ounces dried apricots
- 2 ounces candied pineapple
- 2 ounces candied citrus peels orange and lemon
- 2 cup ⁄3flour
- 2 tablespoons cocoa powder
- 1 teaspoon good ground cinnamon
- 2 ounces semisweet baking chocolate
- 1 cup ⁄3sugar
- 1 cup ⁄2honey
- powdered sugar for sprinkling
Ingredients
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Instructions
- Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
- Mix well with flour, cinnamon, and cocoa.
- Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add chocolate to saucepan, stir until melted, and remove from heat.
- Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
- Bake at 300 degrees F for 35 minutes.
- Let cool in pan.
- Remove cake from pan, wrap in foil, and let stand overnight.
- Sprinkle with powdered sugar and cut into thin wedges.
- Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.