From the heart of Tuscany, a delicious, spicy fruit and nut cake
A centuries-old Italian treat, panforte traditionale di Siena is made with roasted almonds, hazelnuts, and a generous amount of candied citrus. The ingredients are combined to create a rich, chewy cake that is flavored with warm spices like nutmeg, cloves, and cinnamon. This classic Tuscan delicacy, which is sweetened with honey and sugar and then heavily sprinkled with powdered sugar, is a lovely treat that is typically consumed during the holidays but can be enjoyed at any time of year. It is a timeless staple with nuanced aromas and a pleasing texture that goes well with cappuccino or a glass of vin santo when served thinly.
Panforte Tradizionale di Siena
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Servings
10–12 thin slices
Prep Time
20 minutes
Cook Time
35 minutes
Calories
320
From the heart of Tuscany, a delicious, spicy fruit and nut cake
A centuries-old Italian treat, panforte traditionale di Siena is made with roasted almonds, hazelnuts, and a generous amount of candied citrus. The ingredients are combined to create a rich, chewy cake that is flavored with warm spices like nutmeg, cloves, and cinnamon. This classic Tuscan delicacy, which is sweetened with honey and sugar and then heavily sprinkled with powdered sugar, is a lovely treat that is typically consumed during the holidays but can be enjoyed at any time of year. It is a timeless staple with nuanced aromas and a pleasing texture that goes well with cappuccino or a glass of vin santo when served thinly.
Ingredients
-
150 g whole almonds (toasted)
- 100 g whole hazelnuts (toasted, skins removed if you like)
-
150 g candied orange peel, chopped
-
100 g candied citron or mixed candied fruit, chopped
-
150 g all-purpose flour
-
30 g unsweetened cocoa powder
-
1½ tsp ground cinnamon
-
½ tsp ground cloves
-
¼ tsp ground nutmeg
-
¼ tsp ground black pepper (optional but traditional)
-
200 g granulated sugar
-
200 g honey
-
icing sugar, for dusting
Directions
Prepare the pan
- Preheat the oven to 150°C (300°F).
- Line a 20 cm (8-inch) springform or round cake pan with parchment paper on the bottom and sides. Lightly oil or butter the parchment.
Mix dry ingredients
In a large bowl, combine the flour, cocoa powder, cinnamon, cloves, nutmeg, black pepper, almonds, hazelnuts, and chopped candied fruits. Mix thoroughly.
Cook syrup
- In a saucepan, heat the honey and sugar over medium heat. Stir until the sugar dissolves completely and the mixture starts to bubble.
- Let it boil gently for 1–2 minutes — it should reach a thick, syrupy consistency (soft-ball stage, ~115°C/240°F if using a thermometer).
Combine
Immediately pour the hot syrup over the dry ingredients. Stir quickly with a wooden spoon or spatula until everything is evenly coated.
Bake
- Transfer the mixture to the prepared pan. Press it down firmly with wet hands or a spatula (it will be sticky and dense).
- Bake for 30–35 minutes — the panforte should be set but not dried out.
Cool & finish
- Let it cool completely in the pan.
- Remove from the pan and generously dust the top with icing sugar.
Recipe Note
Serving
Cut into thin wedges (it’s very rich!).
Store tightly wrapped at room temperature — it keeps for weeks and the flavor improves with time.