Cookstr.com

Panforte

Updated February 23, 2016

This famous cake from Siena, Italy, dates from the 13th century.

The panforte will keep, wrapped in aluminum foil, for up to 3 weeks.

Edible rice (wafer) paper (available online at cake suppliers), for lining, or well-oiled parchment paper.

Makes16 servings

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursedessert

Equipmentspringform pan

Five Ingredients or LessYes

Mealdinner, tea

Moodfestive

Taste and Texturefruity, nutty, spiced, sweet

Type of Dishcake

Ingredients

  • 1 cup whole blanched almonds, toasted and roughly chopped
  • 1 cup hazelnuts, toasted, skinned, and roughly chopped
  • 2/3 cup chopped candied orange peel
  • 2/3 cup chopped candied lemon peel
  • 1 cup coarsely chopped dried figs
  • ½ cup rice or all purpose flour 
  • Finely grated zest of 1 lemon
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 2/3 cup sugar
  • ¼ cup honey
  • 2 tbsp butter, plus more for the pan
  • Confectioners sugar, for sifting
  • 8 in (20cm) springform pan
  • Rce paper

Instructions

  1. Preheat the oven to 350°F (180°C). Butter an 8in (20cm) springform pan. Line the bottom and sides of the pan with parchment paper. Place a round of rice paper in the bottom of the pan.

  2. Stir the almonds, hazelnuts, candied peel, figs, rice flour, lemon zest, cinnamon, nutmeg, cloves, and allspice together in a bowl.

  3. Stir the sugar, honey, and butter in a small saucepan over low heat until melted. Pour into the nut mixture and stir well. Spoon into the pan, and with moistened hands, press until smooth and even.

  4. Bake for 30 minutes, until set. Transfer to a wire rack and let cool completely in the pan. Remove the sides of the pan and invert onto the rack. Peel off the parchment but leave the rice paper in place. Turn right side up.

  5. Sift confectioners sugar over the panforte. Slice into thin wedges and serve.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

My Husband Is Sicilian and knows Italian! He loved this! Even my mother in law smiled which is a great complement! I have found that its even better the next day!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password