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Panforte: A Famous & Delicious Italian Christmas Fruitcake

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.

Panforte di Siena

Panforte

A Famous and Delicious Italian Christmas Fruitcake
Course Dessert, Italian Cakes
Cuisine Italian
Servings 12

Equipment

  • 9″ Layer Cake Pan

Ingredients
  

  • 3 Cups Blanched Whole Almonds
  • 1 3/4 Cups Whole Hazelnuts skinned or unskinned
  • 2 Cups Diced Candied Orange Peel
  • 1 Cup Dried Apricots diced
  • 1 Cup Dried Figs diced
  • 1 Cup Bleached All Purpose Flour
  • 2 tsp Ground Cinnamon
  • 2 tbsp Cocoa Powder
  • 1 tsp Salt
  • 1/2 tsp Ground Cloves
  • 2 1/4 Cups Sugar
  • 1 1/3 Cups Honey
  • 6 tbsp Butter
  • Powdered Sugar for dusting

Instructions
 

  • 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.
  • Place in oven at 300 degrees. Cook the mixture to 240 degrees Fahrenheit. This can take between 30 and 45 minutes depending on thickness.
  • 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.
    Panforte di Siena
Keyword A Famous and Delicious Italian Christmas Fruitcake, italian fruitcake recipe, panforte, Panforte di Siena
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