Description
This traditional Panforte recipe is a rich and chewy Italian dessert packed with toasted nuts, candied peel, and dried fruits, infused with warming spices and softened with honey and fortified wine. Perfectly baked to a soft but firm texture, this festive treat is dusted with icing sugar and ideal for sharing during holidays or special occasions.
Ingredients
Scale
Panforte
- flavourless oil, for greasing
- edible rice paper (optional)
- 300g nuts, toasted and chopped (pistachios and hazelnuts recommended)
- 50g candied peel, finely chopped
- 250g dried fruit, chopped (dates and apricots recommended)
- 50g plain flour
- 2 tsp spices (1 tsp cinnamon, ¾ tsp ginger, ¼ tsp cardamom)
- 125g honey
- 150g golden caster sugar
- 3 tbsp fortified wine or liqueur (Marsala suggested)
- icing sugar, to dust
Instructions
- Prepare the Tin: Preheat your oven to 150°C (130°C fan) or gas mark 2. Grease a 20cm springform cake tin with flavourless oil and line the base with edible rice paper or baking parchment for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the toasted and chopped nuts, finely chopped candied peel, and chopped dried fruit. Sift over the plain flour and spices (cinnamon, ginger, cardamom) and mix thoroughly to distribute evenly.
- Heat Honey Mixture: In a medium saucepan, gently heat the honey, golden caster sugar, and fortified wine over medium heat. Allow the mixture to bubble gently for 3-4 minutes until the sugar has fully melted and is well combined.
- Combine Wet and Dry: Pour the hot honey and sugar liquid over the fruit and nut mixture. Stir quickly and thoroughly to coat all ingredients evenly.
- Fill the Tin: Transfer the mixture into the prepared tin. Use the back of a wet metal spoon to press and flatten the mixture evenly in the tin to ensure a compact panforte.
- Bake: Place the tin in the preheated oven and bake for 35-40 minutes. The surface should remain soft but not sticky; it will firm up as it cools.
- Cool and Remove: After baking, leave the panforte to cool in the tin for 10 minutes. Then, use a palette knife to carefully loosen any edges. If you used baking parchment, peel it off and discard; if you used edible rice paper, leave it on.
- Final Cooling and Serving: Transfer the panforte to a wire rack and cool completely. Once cooled, dust generously with icing sugar, rubbing the sugar gently into the surface for a traditional finish. Cut into wedges to serve.
- Storage: Store wrapped in baking parchment inside an airtight tin. Panforte will keep well for up to one month.
Notes
- Using edible rice paper is optional but traditional and helps prevent sticking.
- Adjust spice quantities according to taste for a milder or stronger flavor.
- Golden caster sugar can be substituted with light brown sugar for a deeper flavor.
- Use a wet metal spoon to help press the mixture evenly without sticking.
- Panforte is dense and rich; small wedges are perfect for serving.
- Keep panforte wrapped and stored in a cool place to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Panforte, Italian dessert, nut cake, traditional recipe, festive dessert, honey cake, baked fruit cake
