Description

Siena’s rustic panforte is a dense, spicy cake packed with candied fruit and whole nuts, perfect for a rich winter treat.

Ingredients

Units Scale

400 g or 14 ounces candied melon (or dried figs or candied cedro)
50 g or 1.7 ounces candied orange peel
350 g or 12 ounces white sugar
350 g or 12 ounces blanched, peeled whole almonds
150 g or 5.2 ounces honey
50 g or 1.7 ounces plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground black pepper
Rice paper or baking paper for lining

Instructions

Preheat your oven to 150°C (300°F). Line a 22 cm (9 inch) round cake tin with rice paper or baking paper.
Chop the candied fruit into small pieces and set aside.
Grind the spices together using a coffee grinder or mortar and pestle.
In a saucepan, combine the sugar and honey. Heat gently until the sugar dissolves completely, then bring to a boil and cook until it reaches the soft ball stage (about 115°C or 240°F).
In a large bowl, combine the chopped candied fruit, almonds, flour, and ground spices.
Pour the hot sugar and honey mixture over the fruit and nut mixture. Stir quickly to combine all ingredients thoroughly.
Press the mixture into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 30 minutes. The cake should be firm and slightly sticky to the touch.
Allow to cool completely in the tin before removing. Slice into thin wedges to serve.

Notes

For the best flavor, use artisan-made candied fruit rather than industrial, pre-chopped varieties. If you can’t find candied melon, substitute with dried figs or candied cedro. Panforte is traditionally baked on rice paper, but baking paper works as a substitute. Serve in thin wedges, and it’s a great handmade gift for the holidays.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 50
Sodium: 10
Fat: 14
Carbohydrates: 66
Fiber: 3
Protein: 6
Cholesterol: 0