Homemade Panforte
User Reviews
5
Homemade Panforte
Description
The recipe for Homemade Panforte involves combining roasted whole almonds and hazelnuts with chopped candied fruit. A syrup made from honey, water, and granulated sugar is heated until smooth and poured into the nut-fruit mixture. Spiced flour containing cinnamon, coriander, cloves, and nutmeg is folded into the batter, which is quickly mixed and pressed evenly into a prepared cake pan. The top is dusted with powdered sugar before baking at a low temperature until the cake is set with a soft center.
The finished Panforte has a chewy, dense crumb with bursts of candied fruit sweetness and crunchy nuts complemented by warm spices. Its firm texture makes it ideal for slicing thinly and serving with coffee or dessert wine. The dusting of sugar adds a sweet finish and a traditional appearance.
This cake keeps well when wrapped tightly and stored at room temperature in a cool, dry place for up to three weeks. It freezes well when properly wrapped and can be kept frozen for up to six months, making it a great make-ahead holiday treat. To check doneness, the center should be firm but not sticky to the touch.
Ingredients
- 3/4 cup almond 100 grams, whole, roasted
- 3/4 cup hazelnut 100 grams, whole, roasted
- 1 1/2 cups candied fruit 280 grams
- 1/4 cup honey 150 grams, 3 tablespoons
- 1 tablespoon water
- 1 cup granulated sugar 125 grams, 2 tablespoons
- 1 cup all-purpose flour 160 grams
- 1 teaspoon cinnamon
- 3/4 teaspoon coriander powder
- 3/4 teaspoon cloves ground
- 3/4 teaspoon nutmeg
- 1 tablespoon powdered sugar aka icing sugar
*Roast the nuts on a cookie sheet in a pre-heated 350F (180C) oven for about 5-7 minutes. Remove nuts from the pan to a clean bowl. (This stops the nuts from over roasting)
**Try to use a good quality candied fruit - I used candied orange, citron and mixed fruit. You could also use chopped dates if you wish.
TOPPING
- 3-4 tablespoons powdered sugar aka icing sugar
Instructions
- Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
- In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
- In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
- Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
- Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 30-40 minutes.
- Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!
Notes
- Check the panforte's center for softness to confirm it is baked through without stickiness.
- Store the cake wrapped tightly in plastic wrap and airtight containers at room temperature; it will keep for up to three weeks.
- The cake can be frozen wrapped in plastic and stored in a freezer-safe container for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
