Homemade Panforte
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.
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.
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.
In a small pot heat the honey, water and sugar until the sugar is completely dissolved.
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 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 in a slow oven for about 35-40 minutes.
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.
Tips for making Panforte
- Get all your ingredients together before starting the recipe.
- Work fast
- 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.
- Line the pan with either parchment paper that has been greased and floured or rice paper.
- Use wet hands for evenly spreading the dough in the cake pan.
- Bake in a slow oven.
- Let it cool for about 10-15 minutes and then remove from the pan.
- Immediately place dirty pots and bowls in hot soapy water.
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
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!
Homemade Panforte
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!
What did you use to line your pan with? When making this in the past I have had a hard kind of crusty edge. Trying to improve the texture on mine. It can also be quite chewy. Thoughts please!
Hi Carmel, I lined the pan with lightly floured and oiled parchment paper and it didn’t stick, maybe baking it a little less time will help with the crusty edge and texture. Hope it helps. Let me know.
Was in Siena for a while and fell in love with panforte. When I came back to the states and my panforte stash was gone I knew I needed to find a good recipe.
This one rocks!
As good or better than back in Siena:)
Thank you!
Hi Brian, thanks so much so glad I could bring back a delicious taste from Siena. Have a great weekend.
Delicious! Easy to prepare. I love the Sienna or Margherita cakes you get in Italy. This cake is even better!
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Hi Gale, thanks so much, so glad you enjoyed it. Have a great weekend.
This is delicious! I did not use candied fruit but dried fruits chopped small. The citron I used was candied for 1/3 of the fruit required in the recipe. I think this taste the same or better than panaforte I have eaten in Italy.
Hi Gale, thanks so much, so glad you enjoyed it. Good idea with the dried fruits. Happy New Year.
I made this twice now! The second one is just out of the oven and it’s so glorious. I’m hoping it will win over my coriander and cloves hating mother 🙂
Hi Alex, thanks so much, I hope your mother likes it too! Merry Christmas.
Hi, can this recipe be refrigerated?
Hi Dee, yes it can, it will probably keep for 3-4 weeks in the fridge, wrapped well in plastic wrap. Bring it to room temperature before serving. 🙂
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.
Hi Kevin, thanks so much, so glad you liked it. Happy New Year.
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
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.
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
Hi Brett, thanks glad you enjoy it.
thanks for the information
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!
Hi Irene, thanks, yeah I did 🙂
Sorry for the spelling, supposed to read good quality dried fruit. Thank you
I am in Toronto too and I was wondering where do you buy good quality fri8ed fruit for your panforte?
Hi Rita apparently you can get good quality dried fruit from whole foods.
Thank you so much! Did you get the Candied Orange and Citron there too?
Hi Rita, luckly for me it’s everywhere in Italy, I was just told that it’s available at Whole Foods. 🙂
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.
Hi William, your welcome, and I agree, the metric measurement is so much more accurate. Have fun baking.
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
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.
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.