Panforte is a traditional Italian confection from Siena that is dense, rich, and packed with nuts, dried fruits, and spices. It’s often enjoyed during the holidays, but it’s delicious any time of year. Here’s a recipe to make a classic Panforte cake:
Ingredients:
For the Panforte:
- 1 cup (4 ounces) almonds, toasted and chopped
- 1 cup (4 ounces) walnuts, toasted and chopped
- 1 cup (4 ounces) hazelnuts, toasted and chopped
- ½ cup (2 ounces) candied orange peel, chopped
- ½ cup (2 ounces) candied citron peel, chopped
- ½ cup (2 ounces) dried figs, chopped
- ½ cup (2 ounces) dried apricots, chopped
- 1 cup (4 ounces) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon unsweetened cocoa powder
- Powdered sugar for dusting
Instructions:
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Prepare the Panforte:
- Preheat Oven: Preheat your oven to 300°F (150°C). Line an 8-inch round cake pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the chopped almonds, walnuts, hazelnuts, candied orange peel, candied citron peel, dried figs, dried apricots, flour, cinnamon, cloves, and nutmeg. Mix well to combine.
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Make the Caramel Mixture:
- Heat Sugar and Honey: In a medium saucepan over medium heat, combine the granulated sugar and honey. Stir until the sugar dissolves and the mixture comes to a boil.
- Cook: Continue to cook the mixture until it reaches 240°F (115°C) on a candy thermometer. Remove from heat.
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Combine Ingredients:
- Add Cocoa: Stir in the cocoa powder until fully incorporated.
- Mix with Nuts and Fruits: Immediately pour the hot caramel mixture over the nut and fruit mixture. Stir quickly to combine all the ingredients. The mixture will be thick and sticky.
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Bake the Panforte:
- Pour into Pan: Transfer the mixture into the prepared cake pan and press it down evenly using the back of a spoon or a spatula.
- Bake: Bake for 35-40 minutes, or until the edges are set and the center is firm. The panforte will continue to firm up as it cools.
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Cool and Serve:
- Cool: Allow the panforte to cool completely in the pan on a wire rack.
- Dust with Powdered Sugar: Once cooled, remove from the pan and dust the top with powdered sugar.
- Slice and Enjoy: Cut into small squares or wedges. Panforte is very rich, so small pieces are usually best.
This Panforte cake is perfect for special occasions and makes a great gift or festive treat. Enjoy the blend of nuts, fruits, and spices!
