Description
Traditional Panforte of Siena is a rich, chewy Italian fruit and nut cake infused with warm spices, honey, and candied citrus.
Ingredients
Scale
- 350 g (2.45 cups) sweet almonds with skin
- 150 g (1.2 cups) all-purpose flour
- 160 g (1.07 cups) candied orange peel, chopped
- 140 g (0.93 cups) candied citron, chopped
- 150 g (1.25 cups) powdered sugar, plus extra for dusting
- 150 g (0.44 cups) wildflower honey
- 3 tbsp water
- 5 g (2.5 tsp) coriander powder
- 3 g (1.5 tsp) ground mace
- 1 g (0.5 tsp) ground cloves
- 1 g (0.5 tsp) ground nutmeg
- 1 sheet wafer paper (or parchment paper as substitute)
Instructions
- Preheat oven to 160°C (320°F). Toast almonds on a baking sheet for 5 minutes until fragrant and lightly golden. Set aside to cool.
- Lightly grease an 8-inch (20 cm) round cake pan and line it with parchment paper. Place a circle of wafer paper on the bottom.
- In a medium bowl, combine toasted almonds, flour, chopped candied fruits, coriander, mace, cloves, and nutmeg. Mix well.
- In a small saucepan, gently heat honey, water, and powdered sugar over low heat, stirring until smooth and combined. Do not boil.
- Pour the warm syrup into the almond mixture and stir quickly until evenly coated.
- Transfer mixture to the prepared pan, pressing it down firmly and evenly with the back of a spoon.
- Sprinkle the top with powdered sugar, increase oven temperature to 180°C (350°F), and bake for 30 minutes.
- Cool in the pan for 5 minutes, then remove and transfer to a wire rack. Let cool completely for at least 3 hours.
- Once cool, dust generously with powdered sugar before slicing and serving.
Notes
- This dessert keeps well for weeks.
- Store in a cool, dry place.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24 g
- Sodium: 5 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg