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Home » Popular » Cakes & Cupcakes » Homemade Panforte

Homemade Panforte

By: Rosemary Published: November 13, 2019 Updated on: December 22, 2022

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

panforte 3 slices on paper

If you know Italians and Christmas then you know that it isn’t Christmas until someone brings out the Panforte. More likely than not, its homemade.

At least that’s what the Italian always tells me. To tell the truth I make it for him and he adores it. I prefer Shortbread, Panettone or one of my favourites, Chocolate Torrone.

But if you are a lover of candied fruit, nuts and honey then you are going to love this fruit cake.

It is an easy recipe, but you have to be organized and work quickly, below are some tips for making the best Panforte Recipe.

Table of Contents

  • Recipe Ingredients
  • What is Panforte?
  • How to make it
      • Never Miss a Recipe!
  • Tips for making Panforte
  • How to store it
  • More Traditional Italian Christmas recipes
  • Homemade Panforte
    • Ingredients  1x2x3x
      • *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
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Almonds
  • Hazelnuts
  • Candied fruit
  • Honey
  • Water
  • Sugar
  • Flour
  • Cinnamon
  • Coriander
  • Cloves
  • Nutmeg
  • Powdered sugar

What is Panforte?

It is originally from Siena which is in the region of Tuscany , the first evidence of this cake dates back to the year 1000.

At the time it was more of a honey-based focaccia and was called pan honey. Later fruit was added which fermented due to the heat. For this reason it had a more tart taste and because of that the name changed to Panforte.

To avoid the fermentation of fresh fruit it was then prepared only on the coldest days, so it became a typical Christmas cake.

There are now many different variations of this dessert, but the most famous being this white cake and a black Panforte also known as gingerbread.

How to make it

In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices.

mixing the flour and spices in a blue bowl,

In a small pot heat the honey, water and sugar until the sugar is completely dissolved.

mixing the sugar and honey in a red pot until dissolved

Add the honey mixture to the nut mixture and stir to combine.

mixing the nuts, fruit and honey mixture

Add the flour mixture and quickly combine well. (This is where using your hands would probably be best)

adding the flour to the mixture and combining
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    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.

    placing the dough into the prepared can pan

    Dust the top of the batter with a tablespoon of icing sugar before baking.

    dusting the top of the batter with icing sugar

    Bake in a slow oven for about 35-40 minutes.

    baked panforte in the cake pan

    Let the cake cool for about 10-15 minutes, then run a wet knife around the cake and remove. Place on a flat cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve.

    cake dusted with icing sugar

    Tips for making Panforte

    1. Get all your ingredients together before starting the recipe.
    2. Work fast
    3. Be sure to use a cake pan (a springform pan is best if you have one) and not a pie plate or you will have a dirty oven to clean. Trust me spilt honey and sugar is not fun.
    4. Line the pan with either parchment paper that has been greased and floured or rice paper.
    5. Use wet hands for evenly spreading the dough in the cake pan.
    6. Bake in a slow oven.
    7. Let it cool for about 10-15 minutes and then remove from the pan.
    8. Immediately place dirty pots and bowls in hot soapy water.
    panforte with 3 slices on parchment paper with sliced mandarin and nuts
    3 slices of panforte with nuts on parchment paper

    How to store it

    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.

    More Traditional Italian Christmas recipes

    • Lupin Beans
    • Italian Almond Cookies
    • Italian Fresh Cream Lemon Cake
    • Canestrelli Italian Cookies

    So if you are looking for something traditionally Italian this Christmas, why not give Panforte a try and let me know what you think. Enjoy!

    a slice of panforte on parchment paper
    pan forte with 3 slices cut on parchment paper with slices mandarin and powdered sugar

    Homemade Panforte

    Rosemary Molloy
    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.
    5 from 28 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Italian
    Servings 20 slices
    Calories 196 kcal

    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
         

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

        Calories: 196kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 11mgPotassium: 77mgFiber: 2gSugar: 25gVitamin A: 13IUVitamin C: 1mgCalcium: 45mgIron: 1mg
        Keyword fruit cake, Italian fruit cake, panforte
        Tried this recipe?Let us know how it was!

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          1. Rita says

            December 27, 2022 at 6:58 pm

            Hi ! I tried the Panforte cake , it really delicious and smells good with all that spices . Is it supposed to be on hard to cut ? Because that how it came but not that hard to eat.
            Thanks. Rita

            Reply
            • Rosemary says

              December 27, 2022 at 7:50 pm

              Hi Rita, it shouldn’t be too hard to cut. It might have been baked too long. Maybe 5 minutes less would have been better. Although as long as it tasted good. Take care!

              Reply
          2. Alissa says

            December 21, 2022 at 10:40 pm

            should a toothpick come out clean when its done – similar to a cake?

            Reply
            • Rosemary says

              December 22, 2022 at 10:11 am

              Hi Alissa, the panforte is baked when the centre feels soft, it should not be sticky to the touch. If it is baked too long it will become hard. So check at 30 minutes. Hope that helps. Take care!

              Reply
          3. Morenna says

            December 1, 2022 at 12:13 am

            Can you use rice paper instead of parchment?

            Reply
            • Rosemary says

              December 1, 2022 at 7:02 pm

              Hi Morenna, I don’t see why not. I have never used it before but it should be ok. Let me know how it goes. Take care!

              Reply
          « Older Comments

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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