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.
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturefruity, nutty, spiced, sweet
Type of Dishcake
- 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
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.
Stir the almonds, hazelnuts, candied peel, figs, rice flour, lemon zest, cinnamon, nutmeg, cloves, and allspice together in a bowl.
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.
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.
Sift confectioners sugar over the panforte. Slice into thin wedges and serve.
2008 Dorling Kindersley