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/ SIENA SPICED FRUIT & NUT CAKE
SIENA SPICED FRUIT & NUT CAKE

SIENA SPICED FRUIT & NUT CAKE

by Stefano Manfredi
INGREDIENTS

1kg blanched almonds roasted

1kg hazelnuts, roasted

3kg dried fruits- apricots, sultana, candied mixed peel, prunes, figs, peaches

1kg plain flour

6 tbs ground cinnamon

6 tbs mixed spice

2 tsp ground black pepper

1240g caster sugar

1240g honey

Rice paper sheets

1 tbs extra virgin olive oil or spray to line

METHOD

Brush or lightly spray 2 jellyroll trays 30x40cm with extra virgin olive oil and line with rice paper (cut pieces to fit).
Chop larger dried fruits into 1cm pieces and mix together with the nuts, spices and flour.
Heat the sugar and honey together in a pan until it reaches the soft ball stage (118C on a sugar thermometer).
Add to the dry mixture and quickly mix together with a sturdy wooden spoon.
The sugar/honey will harden as it cools so this has to be rapid.
Spread out the mixture evenly onto the trays and flatten using a wet hand so mixture won’t stick. Don’t worry too much if it’s not completely even because it will spread once in the oven. Line the top with rice paper and press down firmly.
Bake in a preheated 170C for 25 minutes. Remove and cool before turning out. Once cooled cut thin slivers or 2cm squares and dust with icing sugar before serving with espresso.

This makes a lot!