Panforte
Panforte is a decadent, rich fruitcake and an Italian favourite. Originally from Siena, this traditional sweet can now be found throughout Italy and beyond. A chewy confection full of nuts and fruit, it is perfect served with coffee.
When we visited Siena, panforte was everywhere even on the breakfast table. In many stores, there were beautifully wrapped little cakes of goodness. With many varying flavours, there was something for everyone.
Traditionally only for Christmas, this spicy sweet is now available year-round and great to have anytime! Keep this cake in the refrigerator and these Italian butter cookies in the pantry and you’ll be ready for entertaining anytime.
Why you’ll love this recipe
Sure, Panforte di Siena is often available at good food stores so why bother making it at home? While this delicious confection might be easy to find, it is also quite expensive. Making panforte at home is quite simple and the result is delicious. The best reason to make your own panforte is that you can suit your tastebuds and make a variation using the ingredients you enjoy the most.
The best part about this recipe is that it actually is better if it’s made a few days before serving. The flavours develop and the cake sets for better slicing. So, make this and keep it on hand so you’ll never be caught out without anything to serve. Don’t just reserve this for coffee but add it to a cheeseboard to have with drinks or after dinner.
Ingredient notes
The ingredients you need for this recipe are simple.
- nuts
- dried or candied fruit
- spices
- flour
- chocolate
- honey
- sugar
Variations
This is a recipe that is totally up to your taste. I have used figs, candied orange slices, almonds and hazelnuts because that’s what I like. You could use any combination of dried or candied fruit and nuts. Change the spices if you prefer something different. Just remember to keep to the measurements in the recipe. You can’t go wrong. This is a no-fail recipe.
Why not try:-
- candied ginger, citron or other candied fruits.
- dates, raisins, sultanas or currants.
- walnuts, pistachios or pecans.
- black or white pepper, cardamom, coriander or chilli powder.
- white or milk chocolate.
These are just a few suggestions but this recipe is limited just to your imagination.
Instructions
- Toast nuts and chop fruit.
- Mix in dry ingredients.
- Boil the sugar and honey for a few minutes then add the chocolate. Add to the dry ingredients.
- Press into prepared pan and bake.
Tips for success and FAQ’s
The most important step not to skip is the toasting of the nuts. Just 10 minute in a moderately hot oven will bring out the flavour of nuts. Whenever you cook or bake with nuts, be sure to toast first. It’s a simple step that makes all the difference.
Also, don’t over bake the panforte because it will be too firm once cooled. The middle will still be soft when it’s ready. Check by carefully pressing the centre. Your finger should come away clean.
Panforte originated in the Italian region of Tuscany back in the 13th century or maybe even earlier. It is derived from a cake known as panpepato or cake with pepper. Pepper was the spice of choice in the original version and can be included even today.
Yes, however you must use “1 for 1” gluten free all purpose flour or baking mix.
Tightly wrapped in plastic, it will keep for about 3-4 weeks at cool room temperature or in the fridge. Alternatively, freeze well wrapped for up to 6 months.
This post was first published on the 20th of December 2011. It has been updated with new photos, improved recipe and tips.
More Christmas recipes
Crostoli or Angel’s wings
Gingerbread Pizzelle
Italian Fig Cookies
Gingerbread Cupcakes from Sugar Salt Magic
Snowman Chocolate Bark from Sweet Caramel Sunday
Made this recipe?
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Panforte Recipe
Ingredients
- 1 cup (150 grams) blanched almonds toasted
- 1 cup (135 grams) hazelnuts nuts toasted and skins discarded
- 1 cup (180 grams) chopped dried figs stems discarded
- ½ cup (40 grams) chopped candied orange
- 1 cup (125 grams) all purpose (plain) flour
- ¼ cup (25 grams) cocoa powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (180mls) honey
- 1 cup (200 grams) granulated white sugar (castor)
- ⅔ cup (115 grams) chopped semisweet (dark) chocolate
Instructions
- Preheat oven to 320°F/160ºC. Grease and line a 9in/23cm springform pan.
- Combine nuts, figs and candied orange slices in a large bowl.
- Sift together the flour, cocoa, spices, and salt and combine with nut mixture.
- Combine the honey and sugar in a small saucepan. Heat to dissolve the sugar then simmer over low heat for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat.
- Pour into the bowl with the flour mixture, nuts, and fruit and mix until well combined.
- You will find that once you add the chocolate, and remaining ingredients the mixture becomes quite firm and you will need some muscle to mix it. That all as it should be.
- Press the mixture into a prepared pan. Bake for 30 minutes.
- Cool in pan before turning out and slicing thinly to serve.
Notes
- Don’t skip toasting the nuts.
- Remove the panforte from the oven while the middle is still soft otherwise the cake will be too firm.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This was easy to make and I found it delicious. I do like all kinds of dried fruit and British style fruitcake so this recipe appealed to me. I found the almonds really easy to blanch and peel but could not easily de-skin the filberts so just left skin on and was fine. I added about 3 chunks of finely chopped crystallized ginger to the mix but otherwise used recipe as written. Use a large heavy knife to slice and the side view is really beautiful. Thanks for the recipe!
Fiona, that sounds perfect! I love a variation of panforte with crystallized ginger. Thank you for taking the time to let me know and writing a five star review!
One of the best things I have eaten! What a great recipe. I made this for Christmas and it was a hit! Yes, you do need muscles to mix it but well worth the effort!
Thank you for your wonderful review of this recipe, Natalie. Yes, it does take a bit of muscles to mix but as you say, it’s worth it!
This is the second Christmas I have made this panforte. It is always a success. I’m told it is as good as my mother-in-law from Tuscany would make. I make it in two smaller tins and usually make 4 cakes each year. I am a fan of adding cardamon and glace ginger. Don’t be tempted to keep cooking it, even though it appears soft, as it will firm up on cooling. I take it out just as the edges to about 2 cm in, have a surface with tiny ‘bubbles’ and feels firm. Thank you Marcellina for this recipe.
That’s a great compliment to say that it is as good as your mother-in-law’s from Tuscany! That’s a good tip to not be tempted to keep cooking it.
It tastes yummy but unfortunately has broken apart. Probably because I drastically reduced the amount of liquid I added to the fruit and nut mix. I used about a 1/4 cup of honey, no sugar and 100g of dark chocolate, melted. I don’t like to use sugar and find most sweets, too sweet. I find it sweet enough with the figs, honey and chocolate. Can you suggest how to make it without sugar and too much honey but so that it still binds together well? Thank you!
Any change to this recipe will alter the texture. This is basically a candy so this recipe won’t work with less honey and no sugar. Maybe search for one that has been specifically formulated as you would like it.
I understand not wanting all the sugar, but as others have said, it’s not really the same without it. I wonder if you could take advantage of the great flavor profile here by making them more like clusters–chop all of the dried fruit and nuts a little smaller, then use a lesser amount of wet ingredients to stick it together in little clusters? Just an idea.
That may work and you’re right, the flavors are amazing. I have never tried it though.
maybe make something else.
Absolutely brilliant clear instructions, list of ingredients, and the option to customise. I’ve made several of these all a bit different, my favourite addition being soft dried sour cherries. All have been fantastic, and they last for so long as best served as thin slices
Philippa, the dried sour cherries would be an excellent addition!