(Traditional recipe - Siena honey cake)

Time: preparation - 15 minutes ........ cooking - 30 minutes 150 g (5 oz) bitter chocolate 150 g (5 oz) sugar 400 g (14 oz) sweet almonds, peeled 40 g (1 1/2 oz) bitter almonds, peeled 300 g (10 oz) honey 350 g (12 oz) assorted candied fruit 1 tablespoon candied orange peel 200 g (7 oz) white flour Pinch of pepper 4 teaspoons ground cinnamon Pinch of grated nutmeg Scant handful of pine-nuts Icing sugar easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Crush all the bitter almonds with half of the sweet ones. Mix the other half with the pine-nuts. Cut chocolate into little pieces.
Preheat oven to 180°C (350°F).
Heat the honey in a little pan until it becomes transparent. At this point switch off the gas
and add all the ingredients, stirring with a
wooden spoon slowly. You have to add flour slowly.
At this point pour the mixture into a low, wide, round cake tin, previously floured. Bake in the oven for half an hour or until the cake becomes brown and firm.
Let it cool and dredge with icing sugar before serving.

What's the right wine?
Our suggestion is: Vin Santo del Chianti Classico (a wine from Tuscany-Italy)

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