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Italian Sienna Cake


  • 125g blanched almonds
  • 60g dark chocolate melted
  • 125g roasted hazelnuts
  • ⅓ cup of sugar
  • 180g dried apricots
  • ½ cup honey
  • ⅔ cup plain flour
  • 2 tablespoons cocoa
  • 1 teaspoons cinnamon
  • icing sugar for dusting

Line sides and bottom of a 20cm round tin with well greased paper. Chop nuts and fruit into smaller pieces, mix with flour, cocoa and cinnamon.

Put sugar and honey in a pot and bring to the boil. Reduce the heat and simmer uncovered for about 5 minutes until it reaches the soft ball stage. Add hot syrup then melted chocolate to the nut and fruit mixture and quickly work the mixture together while it is still warm. Spread the mixture in a tin and smooth the surface with the back of a metal spoon.

Bake at 160 degrees C (moderately slow) for 35 minutes. Remove from oven and cool in tin. Turn out, remove paper and wrap in foil for a day or two before cutting.

Sienna cake is best cut into thin slices or wedges and dusted with icing sugar to serve.

Adapted from Nut Cuisine, Australian Nutgrower Journal


Serves 12

Nutrition information per serve

1190kJ energy, 6g protein, 14g total fat, 1.5g saturated fat, 35g total carbohydrates, 4g dietary fibre


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