| |
|
|
|
| |
Special Cakes
Recipes - Pan forte Recipe
|
|
|
|
|
|
| |
|
Special Occasion Cakes
Recipes
-
Pan forte
Ingredients
-
275g/1 2/3 cups
mixed chopped exotic peel, to include lemon, orange,
citron, papaya and pineapple
-
115g/1 cup
unbleached almonds
-
50g/1/2 cup
walnut halves
-
50g/1/2 cup plain
flour
-
5ml/1 tsp ground
cinnamon
-
1.5ml/1/4 tsp
each grated nutmeg, ground
-
cloves and ground
coriander
-
175g/1 cup caster
sugar
-
60m/4 tbsp water
-
icing sugar, for
dusting
Method:
-
Preheat the oven
to 180'C/350'F/Gas 4. Grease and baseline a
20cm/8in round loose-based cake tin with rice paper.
Put the mixed peel and nuts in a bowl. Sift in the
flour and spices and mix well.
-
Dissolve the
caster sugar and water in a small saucepan, then
boil until the mixture reaches 107'C/225"F on a
sugar thermometer (thread stage). Pour on to the
fruit mixture, stirring to coat well. Transfer to
the cake tin, pressing into the sides with a metal
spoon.
-
Bake for 25-30
minutes, until the mixture is bubbling. Cool in the
tin for 5 minutes.
-
Use a lightly
oiled palette knife to work around the edges of the
cake to loosen it. Remove the cake from the tin,
leaving the base in place. Leave to go cold, then
remove the base and dust generously with icing
sugar.
|
|
|
|
|
|
|
|
|