Panforte di Sienna - A Chewy Italian Fruit and Nut Dessert

Love What UEAT
Dec 23, 2024
2 min read

Updated: Apr 21

Desserts & Treats#panforte #panfortedisienna #Christmas #Holidays #Italianfruitcake #Natale #dolcidinatale

There are some desserts that immediately make you think of Christmas from the first glance, and this is one of those desserts ! It is called “Panforte di Sienna”.

Panforte is a delicious dessert that derived from gingerbread made with dried fruits & candied fruits, typical from Tuscany, particularly in the city of Sienna.

A true delicacy traditionally served during the Christmas Holidays ! It is a simple, quick & easy dessert to make. Once assembled and baked, the result will be a delight with a pungent & slightly honeyed aftertaste, crunchy and soft at the same time.

So without any further ado, let’s get started.

INGREDIENTS:

150 g of A/P flour

100 g dried figs (1 cup) about 8 dried figs

100 g dried apricots (1 cup) about 8 dried apricots

100 g candied fruits (1 cup)

185 g roasted almonds (1 cup)

185 g roasted hazelnuts (1 cup)

150 g honey 🍯 (105 ml)

125 g sugar (1/2 cup)

2 tbsp cocoa powder (12 grams) this is optional- we omitted this

1/2 tsp cinnamon (2/84 grams)

Sprinkle of grated nutmeg

GARNISH: Powdered Sugar

DIRECTIONS: Oven temperature 350 F (180 C)

1) GENEROUSLY grease a spring form pan (9” - 24 cm). Line bottom of the pan with parchment paper or wafer host (Ostia).

2) Roast almonds & hazelnuts in a preheated 350 F(180 C) oven for approx 5 minutes.

3) Cut the dried figs & apricots into tiny pieces. Place in a bowl. Add candied fruits & the roasted nuts.

4) Add the cinnamon & nutmeg and flour. Mix well. Set aside.

5) In a small saucepan, over low/medium heat, add the honey & sugar. Stir till the sugar is completely dissolved & honey is melted.

6) Pour the hot honey/sugar mixture over the dried fruit/ nut mixture. Mix well with a spatula or wooden spoon. Be careful as the mixture is hot.

7) Pour the hot sticky mixture straightaway into the pan. Then dip your hands in a small

bowl filled with cold water (or you can use the back of a measuring cup), level the surface of the cake. You need to work fast. Wet hands again if needed.

8) Bake in a preheated 350 F (180 C) oven, 40-45 minutes, or until the outer part of the cake starts to slightly bubble.

9) Let cool for 10 minutes before releasing cake from the pan. Cake needs to be warm for easy release. Remove the parchment paper. Generously sprinkle with powdered sugar.