Ingredients
Equipment
Instructions
- PreheatPreheat oven to 160°C (320°F). Line a 10-inch cake pan with parchment paper. Grease lightly with butter.
- Toast Nuts and PeelToast almonds lightly in a dry pan or oven for 5–7 minutes until fragrant.Chop candied orange and lemon peel into small pieces.
- Honey-Sugar SyrupIn a small saucepan, combine honey and sugar.Heat over medium heat until sugar dissolves and mixture is smooth.Remove from heat and let cool slightly.
- Combine Dry IngredientsIn a large mixing bowl, combine flour, spices (cinnamon, nutmeg, cloves), salt, and cocoa powder.
- Mix CakeAdd chopped almonds and candied peels to the dry ingredients.Pour in warm honey-sugar syrup.Stir with a wooden spoon until everything is evenly coated and sticky.
- BakeTransfer mixture to prepared pan. Press down evenly with spatula.Bake for 25–30 minutes until firm to the touch but not hard.Do not overbake; Panforte should remain chewy.
- Cool and SetLet cake cool in pan for 10–15 minutes, then transfer to cooling rack.Dust generously with powdered sugar once fully cooled.
- Slice and ServeSlice into 16 wedges or squares.Panforte is traditionally served thinly with espresso or Vin Santo.
Nutrition
Notes
Almonds: Toast them lightly to bring out their flavor, but don’t let them brown too much or the cake will taste bitter.
Candied Citrus Peel: Use high-quality peel; the flavor is essential. You can substitute with dried cranberries or cherries for a different twist.
Honey: Choose a mild honey so it doesn’t overpower the spices. Orange blossom or acacia honey works beautifully.
Spices: Traditional Panforte relies on cinnamon, nutmeg, and cloves. You can add ground black pepper for a classic spicy touch.
Sticky mixture: Panforte should be dense and sticky, not like a light cake batter. Stir thoroughly so nuts and peel are evenly coated.
Don’t overmix: Overworking can make it dry.
Low and slow: Bake at 160°C (320°F) to avoid burning the sugar or nuts.
*Percent Daily Values are based on a 2,000-calorie diet. *
Traditional Panforte made with nuts, honey/sugar, candied fruit, cocoa, and spices
Values are estimates and will vary by recipe and slice size. Calorie & Fat Notes Most of Panforte’s calories come from nuts (almonds, hazelnuts) and sweeteners like honey or sugar, which provide both healthy fats and added sugars. The fat content is largely unsaturated, thanks to the nuts, while the dense texture means even a small slice is quite energy rich. Panforte is traditionally enjoyed in thin slices, making it a naturally portion-controlled indulgence.
Nutrition Facts (Estimated)
Serving Size: 1 slice (≈50 g)| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 230 kcal | — |
| Total Fat | 12 g | 15% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 0 mg | 0% |
| Sodium | 35 mg | 2% |
| Total Carbohydrate | 28 g | 10% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 18 g | — |
| Added Sugars | 14 g | 28% |
| Protein | 5 g | 10% |
Values are estimates and will vary by recipe and slice size. Calorie & Fat Notes Most of Panforte’s calories come from nuts (almonds, hazelnuts) and sweeteners like honey or sugar, which provide both healthy fats and added sugars. The fat content is largely unsaturated, thanks to the nuts, while the dense texture means even a small slice is quite energy rich. Panforte is traditionally enjoyed in thin slices, making it a naturally portion-controlled indulgence.