Panforte is a dense, spiced fruit-and-nut cake that originated in Siena, a historic city in the Tuscany region of Italy, with roots dating back to the Middle Ages. Its name means “strong bread,” referring to its bold flavor profile, which comes from a blend of honey, sugar, almonds, candied fruits, and a rich mix of spices like cinnamon, nutmeg, and black pepper. Originally prepared by apothecaries and monks, panforte was considered a luxurious and medicinal food, often reserved for nobility or religious occasions. By the 13th century, it was already documented as a specialty in Siena, and over time, it became closely associated with Christmas and festive celebrations. Still made today following traditional recipes—sometimes dusted with powdered sugar or wrapped in edible rice paper—panforte remains a beloved symbol of Tuscan culinary

Panforte stands as a beloved classic Italian dessert hailing from Siena. Brimming with delectable nuts and fruits, this Italian confection is typically enjoyed alongside dessert wine or a cup of coffee.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 16 Servings
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole almonds roasted (chopped)
  • 1 cup whole hazelnuts roasted (chopped)
  • 1 cup mix candied fruit.
  • ½ cup honey
  • 1 tsp lemon zest
  • 1 tsp cinnamon
  • 1 tsp coriander powder
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tbsp water
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp powdered sugar

Equipment

  • 9-inch spring form pan.

Method
 

  1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan, and then line both the bottom and sides of the pan with parchment paper. Apply butter to the parchment paper as well. Leave this prepared pan aside for now.
  2. Place the nuts on a baking sheet and roast them in a preheated oven at 350°F (180°C) for about 7 minutes. Transfer the roasted nuts to a fresh bowl to prevent them from becoming overly roasted.
  3. In a spacious bowl, combine the nuts, candied fruit, and lemon zest. In a separate medium-sized bowl, whisk together the flour, cocoa powder, and spices. Afterward, incorporate this dry mixture into the bowl with nuts and fruit. Stir diligently until the ingredients are completely blended.
  4. In a small saucepan, combine the honey, water, and sugar. Heat the mixture over medium heat, stirring continuously, until it comes to a boil. Reduce the heat to maintain a gentle simmer for approximately 2-3 minutes or until the sugar is fully dissolved.
  5. Incorporate the honey mixture into the bowl with the nuts and stir until thoroughly blended. Add the mixture of flour and spices, combining swiftly. Pour over the nut mixture and stir rapidly until fully integrated. Transfer the resultant mixture into the prepared pan, using a spatula to even out the top. Sprinkle a tablespoon of icing sugar over the batter's surface. Place the pan in the oven and bake for approximately 35-45minutes.
  6. Allow the cake to cool for around 20 minutes. Then, take a knife dampened with water and gently run it along the outer edge of the cake to loosen it. Carefully remove the cake from the pan and place it on a plate. Let the cake cool down entirely before sprinkling it with icing sugar. Although it might not appear very firm at the moment, there's no need to be concerned. As it cools, the cake will gradually solidify.