2 cups almonds
4 tbs honey
2 tbs sugar, birch sugarm, sweetener
1/4 tsp salt
1 tcp baking powder
¾ tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
¼ tsp coriander
1/8 black peppercorns
1/4 cup candied orange
2 tbs butter
16 peras small or medium to small
juice and zest from one lemon
3 stars of anise
a few cloves
2 tbs runny honey
Every Christmas, for many years now, I have been making a cake called panforte di Siena. This Tuscan fruitcake has been made traditionally since medieval times. Laced with spices, nuts, candied fruits, sugar and honey it is the perfect dessert to be made for Christmas. I am trying to make it not as rich as expected, and have to admit it does not quite work. Well, this year I used the nuts and fruit to make a bottom to a raw cake, topped with coconut and lime panna cotta. Delicious. Yet, made something different_ an almond ginger cake with all the spices from panforte, and topped it with beautiful caramelized peats. How about such a change?
Preheat the oven to 325 degrees F (160C). In a small bowl, whisk together almond flour, baking powder, and ground ginger, cinnamon, allspice, nutmeg, coriander and pepper. Split the eggs, whip the whites until stiff and put aside. Beat the yolks with the sugar, honey and salt until pale and tripled in volume. Gradually stir in the dry ingredients until blended and smooth. Then add the melted butter with candied orange peel and at the end add the whipped egg whites, in 3 additions. Place the batter in a buttered round pan with removable bottom and bake for 40-45 minutes or until a skewer inserted in the cake comes out clean.
Peel the pears and put them into water acidulated with lemon juice. Place the pears into a wide saucepan, add lemon juice, lemon zest and water. Add cinnamon stick, star anise and cloves and cook on low until cooked thru. Remove the pears and let the sauce to get to the syrupy consistency. Once cooled slightly, cut off the bottom of the pears, place them upright on a roasting tray, pour over the syrup and runny honey and roast basting occasionally until caramelized. Once cooled place on top of the cake and pour over the remianing syrup.
Error: Access Token is not valid or has expired. Feed will not update.
This error message is only visible to WordPress admins
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.