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
- 14 oz (400 g) candied melon (or dried figs or candied cedro)
- 1.7 oz (50 g) candied orange peel
- 1 3/4 cups (350 g) white sugar
- 2 1/2 cups (350 g) blanched, peeled whole almonds
- 5 oz (150 g) honey
- 1/3 cup (50 g) plain flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp 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