Tuscany is home to a lot of different cakes and pastries, especially around Christmas. Each area has its own specialities though most are now available all over the region and each family has its own secret recipes and knacks for getting it just right.
Siena, in particular, has birthed lots of different festive treats from little biscuits to some of the country's most famous cakes of all. One of the lesser-known treats, however, is the Torta di Cecco and it is worth checking out if you have found a
luxury villa in Siena and are spending time in the city over Christmas.
Not unlike the more well-known and famous panforte, though not as thoroughly infused with spices, the Torta di Cecco is a cake of dried and candied fruits that is covered in a savoury layer of rich dark chocolate. Dating back to the Middle Ages, it is a more delicate and a delicious take on a Tuscan fruit-based cake. Why not try it out for yourself this Christmas?
Ingredients:
120g of candied orange
150g of dried apricots
150g of almonds
300g of hazelnuts
150g of plain flour
400g of honey
Half a teaspoon of powdered cinnamon
Half a teaspoon of nutmeg
300g of dark chocolate
Method:
1. Toast the almonds and hazelnuts on a tray in an oven at 180° for around 10 minutes. If they develop a film, just wipe it off with a towel.
2. Once they have cooled, chop them finely.
3. Also chop the candied orange and apricots and combine them with the almonds and hazelnuts in a bowl.
4. Sieve the flour and spices into the bowl, on top of the nut and fruit mixture.
5. In a pan, over a low heat, melt the honey and cook for a few minutes, then, in a heavy-bottomed pot, combine the honey and the rest of the ingredients.
6. Mix thoroughly over a low heat until all the ingredients form a smooth dough.
7. Separate the mixture into two baking trays that have been lined with baking paper, flattening the mixture until you have two circles that are around 2cm in height and 15cm in width.
8. Bake in the oven at 160° for 20 minutes and then remove and allow to cool down.
9. Melt and spread the chocolate over the lower part of the cake and then over the upper part. You are aiming for the traditional look, which is perfectly set, smooth and shiny.
(Recipe based on
this one in Italian)
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