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Home » Popular » Cakes & Cupcakes » Homemade Panforte

Homemade Panforte

Last Updated November 13, 2019. Published November 13, 2019 By Rosemary 19 Comments

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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 paperHomemade Panforte

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.

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

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

  • 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.

cake dusted with icing sugar

  • Slice with a sharp knife and serve.

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.

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
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5 from 4 votes

Homemade Panforte

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.
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Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 slices
Calories 196kcal
Author Rosemary Molloy

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 35-40 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!

      Nutrition

      Calories: 196kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 77mg | Fiber: 2g | Sugar: 25g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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        Filed Under: Cakes & Cupcakes, Christmas, fruit, Most Posts, Nuts

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        1. Kevin Donohue says

          January 1, 2021 at 12:19 pm

          5 stars
          I found this recipe a week or so ago and have made it twice since – the results, in terms of flavor and texture – are an exact match to imported panforte – and it is not at all difficult to make! I used part store-bought candied citron and part home-made candied peel, lightly roasted almonds and hazelnuts, and freshly ground spices. I had no idea I could make this medieval delicacy in my own kitchen! A wonderful recipe.

          Reply
          • Rosemary says

            January 1, 2021 at 4:45 pm

            Hi Kevin, thanks so much, so glad you liked it. Happy New Year.

            Reply
        2. Tara Ellerstein says

          December 15, 2020 at 5:29 pm

          5 stars
          Hi Rosemary, I have never made this before and want to give it a try. I am wondering if you have ever made the panforte in smaller pans? How long would you cook it for if I made the recipe and used 2 smaller pans instead of one large on? Thanks, T

          Reply
          • Rosemary says

            December 15, 2020 at 7:27 pm

            Hi Tara, I think you could bake it for 20-25 minutes of check it at 20 to see how it is, it may need longer. Let me know.

            Reply
        3. Addison , Brett says

          June 29, 2020 at 12:58 am

          5 stars
          That is so good I’m going to make it I bought one from a from a what’s it called a market and Italian girl just introduced us to it and then we eating it so much so I love it love it love it love it love it love it love it thank you

          Reply
          • Rosemary says

            June 29, 2020 at 7:33 pm

            Hi Brett, thanks glad you enjoy it.

            Reply
        4. rohit aggarwal says

          November 23, 2019 at 7:13 am

          5 stars
          thanks for the information

          Reply
        5. Irene Findley says

          November 21, 2019 at 8:10 am

          Will definitely try this one. Under your ** you mention candied orange, cedar,,, I guess you meant “citron”?
          Thanks so much for sharing your recipe – I adore Panforte!

          Reply
          • Rosemary says

            November 21, 2019 at 12:23 pm

            Hi Irene, thanks, yeah I did 🙂

            Reply
        6. Rita says

          November 19, 2019 at 1:16 pm

          Sorry for the spelling, supposed to read good quality dried fruit. Thank you

          Reply
        7. Rita says

          November 19, 2019 at 1:13 pm

          I am in Toronto too and I was wondering where do you buy good quality fri8ed fruit for your panforte?

          Reply
          • Rosemary says

            November 19, 2019 at 7:24 pm

            Hi Rita apparently you can get good quality dried fruit from whole foods.

            Reply
            • Rita says

              November 25, 2019 at 10:22 pm

              Thank you so much! Did you get the Candied Orange and Citron there too?

            • Rosemary says

              November 26, 2019 at 3:00 pm

              Hi Rita, luckly for me it’s everywhere in Italy, I was just told that it’s available at Whole Foods. 🙂

        8. William Lundy says

          November 18, 2019 at 7:24 pm

          Thank you for giving weights rather than just volume measurements. I’ve found that my baking has improved and been more consistent when using grams; also, it is dead easy to scale a recipe (upwards usually). I remain hopeful all recipes will one day be given in weights.

          Reply
          • Rosemary says

            November 20, 2019 at 8:37 pm

            Hi William, your welcome, and I agree, the metric measurement is so much more accurate. Have fun baking.

            Reply
        9. CAROL GENTILE says

          November 16, 2019 at 10:22 pm

          I CAN’T WAIT TO MAKE THIS FOR CHRISTMAS. I AM GOING TO GIVE THIS TO MY FAMILY IN PLACE OF MY USUAL CHRISTMAS CAKE WHICH HAS LOTS OF FRUIT AND NUTS. I HAVE A QUESTION…IN THE RECIPE YOU SAY THAT YOU USED ONLY GOOD QUALITY DRIED FRUIT AND MENTIONED “CEDAR”; WHAT IS CEDAR? A SPICE? THANKS, CAROL

          Reply
          • Rosemary says

            November 17, 2019 at 7:20 pm

            Hi Carol, cedar is also known as citron, it has a very thick skin. I’m not sure if it’s easily found in North America so you could just use candied lemon. Hope that helps.

            Reply
            • Jan says

              November 19, 2019 at 3:27 pm

              Yes you can get citron in the US. Not everywhere, but always on Amazon. Don’t omit this ingredient. To me it makes the cake.

        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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