PANFORTE: A FAMOUS & DELICIOUS ITALIAN CHRISTMAS FRUITCAKE

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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.

 

 

 

Servings: 12

INGREDIENTS:

• 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

 

DIRECTIONS:

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.