Panforte (pronounced pan-forh-tay) is a Christmas fruit cake that originated in Siena, Tuscany Italy. Its also called Siena Cake. The recipe is over 1000 years old made by nuns, who made a simpler version that was more of a honey-based focaccia bread than a cake. The base of the bread was lined with communion wafers which these days is hard to find, fruit was added which fermented from the heat giving it a tart taste. Perhaps that was the reason it was made in the colder months and got its reputation for being a Christmas fruit cake.
Panforte in a way resembles the infamous ‘British’ fruit cake, but the texture and flavor are completely different. Firstly, there is no leavening agent like baking powder or eggs, there is no oil or butter either making this cake very chewy. The chewy texture is achieved by mixing boiling syrup with the dried fruit, nuts, spices, and flour. This gives it the chewy nutty texture thats absolutely incredible and unique. Because this recipe is not overly sweet I love it with my morning beverage.
Notes for successful Panforte
- Make sure you have all the ingredients ready before starting the recipe. There are very few steps and it moves very quickly.
- Be sure you have a springform cake pan for easy release and easier clean up. It can get messy.
- I don’t like my Panforte to be overly sweet. This recipe has a 1/3 of sugar that the traditional recipe calls for. If you want it to be sweet use 1 cup of sugar.
- **I dried my own lemons and oranges at home and are not heavily sweetened like the store bought candied fruit. The amount I’ve listed is the traditional amount of candied fruit used. Try dried figs, dates cranberries, raisins if you don’t like candied citrus.
- Use wet hands for evenly spreading the dough in the cake pan.
- Line the pan with parchment paper that has been pre greased and dusted with flour.
- Unlike regular cakes, Panforte bakes on low temperatures so in hat respects its more like a candy. Also there is no leavening agent or fat.
- Let it cool for about 10-15 minutes and then remove from the pan.
- For easy clean up: Place the bowls and pans in hot water for syrup to dissolve before it hardens.
- Chocolate Panforte is delicious and commonly made, but I prefer plain with fruit and nuts.
Ingredients
- 1 cup whole almonds roasted
- 1 cup whole hazelnuts roasted
- 1 cup candied fruit** ( dried sweetened cranberries, dates, dried figs, raisins are also delicious)
- ½ cup local honey or maple syrup for plant based
- 2 tablespoons water
- 2 tablespoons granulated sugar (for regular sweetness use one cup)
- 1+ ¼ cups plain all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground white pepper (optional)
- 3/4 teaspoon coriander powder
- 3/4 teaspoon ground cloves
- 1 tablespoon powdered icing sugar
- Pre-heat oven to 300°F (150°C). Grease, flour and line a parchment paper to fit an 9 inch springform cake pan.
- In a large bowl mix the nuts and fruit. In a medium bowl whisk together the flour and spices. Set aside.
- In a small pot stir the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved and no crystal bits remain, should resemble a thin syrup.
- Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well, use a rubber spatula.
- Spoon the mixture into the prepared cake pan and with wet hands or use the bottom of a wet flat spoon to flatten the batter evenly. I find it best to do it with my hands. Bake for about 30-35 minutes.
- Let the cake cool for about 10 minutes, then run a wet knife around the outside of the cake or if yore using a springform pan unlock and remove. Allow the cake to cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy! Makes 12 slices
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