Panforte di Siena IGP is a traditional Sienese cake made with dried and candied fruit, honey and spices, which can be white, covered with powdered sugar, or black, covered with spices.
- 16 ounces (3 cups) blanched whole almonds
- 9 ounces (1 3/4 cups) whole hazelnuts, skinned or unskinned
- 12 ounces (2 cups) diced candied orange peel
- 6 ounces (1 cup) dried apricots, diced
- 5 ounces (1 cup) dried figs, diced
- 5 ounces (1 cup) bleached all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons cocoa powder
- 1 teaspoons salt
- 1/2 teaspoon ground cloves
- 16 ounces ounces (2 1/4 cups) sugar
- 16 ounces honey (1 1/3)
- 3 ounces (6 tablespoons) butter
- powdered sugar for dusting
Preheat your oven to 325 degrees Fahrenheit and position a rack in the center of your oven.
Prepare a single 9″ layer cake pan for baking like so.
Chop the nuts and dried fruits and combine them in a large bowl.
In a separate bowl whisk together the flour, cocoa and spices.
Combine the two mixtures thoroughly.
Combine the honey, sugar and butter in a saucepan.
Cook the mixture to 240 degrees Fahrenheit.
Pour this mixture over the fruit and flour mixture.
Stir everything together and scrape into the cake pan.
Cool the pan completely on a wire rack.
De-pan the panforte and wrap it in parchment paper, then plastic wrap.
Store it in a cool, dry place for up to 3 weeks. When you’re ready to serve it, dust it lightly with powdered sugar and cut it into thin slices.
Italian Cakes & Dessert Recipes Italian Christmas Cookies & Recipes
PANFORTE: A FAMOUS & DELICIOUS ITALIAN CHRISTMAS FRUITCAKEPosted on September 30, 2021
Facebook Comments Box