Panforte is a traditional Italian recipe (originating in Sienna) for a rich Christmas bread/cake with nuts, dried fruit, spices and chocolate. The full recipe is presented here and I hope you enjoy this classic Italian version of: Panforte.
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This is a classic rich Christmas dessert from Italy. It originated in Sienna during the 13th century. The name literally means ‘strong bread’. The recipe has obviously been updated through the ages with the addition of cocoa and chocolate (from the New World). The black pepper in this recipe points to the medieval origins of the dish as it was a spiced commonly used in sweet recipes of the time. A little icing sugar dusted over the cake slices before serving adds to the festive appeal.
Ingredients:
50g (½ cup) walnuts, halved
75g (½ cup) whole almonds
75g (½ cup) hazelnuts
2 tbsp pine nuts
40g (½ cup) candied orange peel
1/3 cup raisins
Finely-grated zest of 1 large orange
80g (2/3 cup) cake flour
3 tbsp unsweetened cocoa powder
115g (1/4 lb) dark chocolate (at least 70% cocoa solids), finely chopped (for a festive variant use orange-flavoured chocolate)
1 ½ tsp ground cinnamon
¼ tsp freshly-ground black pepper
¼ tsp ground cloves
¼ teaspoon freshly-grated nutmeg
¼ teaspoon ground cardamom
Pinch of sea salt
160ml (2/3 cup) honey
100g (½ cup) golden caster sugar
2 tbsp water
Icing (Confectioners’) sugar for dusting
Method:
Mix together the walnuts, almonds, and hazelnuts in a large heat-proof bowl. Remove and reserve 1 cup (2/3 of the total) of the mixed nuts and set aside. The remaining nuts should be coarsely chopped and returned to the bowl. Now mix in the pine nuts, candied orange peel, raisins, and orange zest.
In another bowl, sift together the flour, cocoa powder and all the spices then stir in the chopped chocolate. Add this flour mixture to the fruit and nuts, tossing to coat evenly.
Preheat the oven to around 165°C (325°F, Gas Mark 3). Grease a 24cm (9-inch) diameter tart tin (preferably one with a removable bottom).
Combine the honey and caster sugar in a saucepan, heat gently until the sugar dissolves then increase the heat and bring the mixture just to boil. Immediately reduce to a simmer and continue cooking for 2 minutes, stirring continually. Take off the heat and carefully mix in the water (careful, as it may spit).
Pour this hot syrup over the fruit and nut mixture and stir to evenly coat everything. Note that the resultant batter will be very thick.
Pour and scrape this mixture into the pre-prepared tart tin then transfer to the oven and bake for 30-35 minutes, or until the centre of the cake is firm.
Transfer to a wire rack and allow to cool in the tin for 15 minutes. At this point, remove the side ring from the pan and allow to cool completely.
At this point you can wrap the cake in parchment paper and store to mature in an air-tight tin. If going to serve, transfer the cake to a serving plate then dust the top generously with icing (confectioners’) sugar. With a sharp knife, cut your Panforte into thin wedges.
As already mentioned, the flavour of panforte improves with ageing. Make at least a couple of days ahead, wrap in parchment paper and store in an air-tight tin before serving.
