Panforte
from Italian Traditional Food

Panforte is a spiced fruitcake from Siena

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Panforte is a delicious fruitcake from Siena, Tuscany. It is made by mixing together honey, hazelnuts, almonds, candied peel and a lot of spices. The name Panforte translates as "hard bread"!! No idea why but there you have it. Panforte, is in fact, a very nice cake which together with Pandoro, Torrone, and Panettone are very popular at Christmas time throughout Italy. Panforte should be served with “Vin Santo”, a sweet wine also from Tuscany.

Serves: 4-6

Ingredients:

1/2 cup (75 grams) hazelnuts
3/4 cup (125 grams) almonds
1 1/4 cups (235 grams) mixed candied citrus peel (chopped)
1/3 cup (60 grams) plain flour
1/8 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup (185 grams) honey
1/4 cup (60 grams) sugar
icing sugar for dusting

Method:

1. Preheat oven 375 F (190 C) or Gas Mark 5.

2. Separately toast both the almonds and hazelnuts on a baking tray for about 5 minutes.

3. Coarsely chop both the almonds and hazelnuts.

4. Butter an 8 inch (20 cm) diameter cake tin. Cover the bottom with greaseproof paper.

5. Mix together the nuts, candied peel, flour, and the spices in a bowl.

6. Place the sugar and honey in a small saucepan over a medium heat

7. Stir until sugar melts completely.

8. Stir the melted sugar and honey mixture into the bowl with the nut mixture, until well mixed.

9. Pour the mixture into the cake tin.

10. Wet your hands and spread the mixture evenly in the tin.

11. Place in the pre-heated oven and bake for about 30 minutes or until golden.

12. Remove from the oven and place inverted on a rack to cool.

13. Peel off the greaseproof paper when cool.

14. Dust the panforte with icing sugar.

Tip:

Panforte fruitcake will keep for months in a dry airtight box.

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