Servings
Font
Back
5.0 from 102 votes

Homemade Panforte

Panforte a delicious Italian fruit cake from Siena, made with honey, nuts and candied fruit. The perfect Christmas cake to share with friends and family.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 20 slices
Calories: 196 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 3/4 cup whole almonds roasted* (100 grams)
  • 3/4 cup whole hazelnuts roasted* (100 grams)
  • 1 1/2 cups candied fruit** (280 grams)
  • 1/4 cup +3 tablespoons honey (150 grams)
  • 1 tablespoon water
  • 1 cup + 2 tablespoons granulated sugar (125 grams)
  • 1 cup + 3 tablespoons all purpose flour (160 grams)
  • 1 teaspoon cinnamon
  • 3/4 teaspoon coriander powder
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon nutmeg
  • 1 tablespoon powdered / 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 / icing sugar

Instructions

    Cup of Yum
  1. Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
  2. In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
  3. 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).
  4. 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).
  5. 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. 
  6. 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

  • The panforte is baked when the centre feels soft, it should not be sticky to the touch.
  • The cake should be kept wrapped tightly in plastic wrap and stored in an airtight container, and kept in a cool dry area. It will keep for up to three weeks.
  • It can also be frozen, wrap the cake in a plastic wrap and then place in a freezer safe bag or container. It will keep up to six months.

Nutrition Information

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%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 196

% 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.