Panforte
A dense, chewy Tuscan spiced cake from Siena, packed with toasted almonds, candied citrus peel, honey, and fragrant spices, finished with icing sugar.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •20 cm springform cake tin
- •Sugar thermometer
- •Heavy-based saucepan
- •Sturdy wooden spoon
- •Baking parchment or edible wafer paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 11 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 340 kcal
Instructions
- 1
Heat the oven to 160°C (140°C fan).
- 2
Line the bottom and sides of a 20 cm springform cake tin with edible wafer paper or baking parchment.
- 3
Combine the toasted almonds, candied orange peel, and candied citron in a large mixing bowl.
- 4
Add the plain flour, cinnamon, nutmeg, coriander, cloves, and white pepper, tossing until the fruit and nuts are evenly coated.
- 5
Place the sugar, honey, and water in a heavy-based saucepan over medium-low heat.
- 6
Warm gently until the sugar dissolves, then simmer without stirring until the thermometer reads 116°C (soft-ball stage).
- 7
Pour the hot syrup immediately over the dry fruit and nut mixture.
- 8
Stir quickly with a sturdy wooden spoon until completely incorporated before the syrup sets.
- 9
Tip the thick, sticky mixture into the lined tin and press it flat using wet fingertips or a damp spatula.
- 10
Bake for 25 to 30 minutes until the edges bubble gently and the surface feels slightly firm.
- 11
Leave the cake to cool completely in the tin on a wire rack.
- 12
Remove the tin ring and dust the top generously with icing sugar before slicing with a sharp, heavy knife.
Chef's tips
Work as rapidly as possible once the hot syrup hits the dry ingredients, as the mixture seizes quickly. Wetting your hands with cold water makes smoothing the dense, sticky surface effortless.
Ingredient substitutions
- candied citron (cedro) → candied lemon peel, keeping the citrus acidity balanced
- edible wafer paper (ostie) → baking parchment brushed lightly with a neutral vegetable oil
- wildflower honey → acacia or orange blossom honey
Storage
Wrap tightly in parchment paper and aluminium foil, then store in a cool, dry place for up to 3 months.
Reheating
Serve strictly at room temperature; do not reheat, as warming softens the set sugar and ruins the chewy texture.
Common mistakes to avoid
- •Boiling the syrup past 116°C, which causes the panforte to turn rock-hard once cooled.
- •Delaying the mixing step, allowing the sugar syrup to cool and seize before coating the nuts.
- •Cutting the cake while still warm, which tears the dense fruit rather than creating clean slices.
Serving suggestions
Cooked Panforte?
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