PANFORTE
Panforte - a Tuscan Christmas cake made with candied fruit, nuts, festive spices and dusted with powdered sugar. This dense and chewy fruitcake is such a delicious Christmas treat and perfecting for gifting!
Provided by Emily Kemp
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 320°F (160°C).
- Line a 7-8 inch cake pan with parchment paper making sure you line both the bottom and the sides. To help the baking parchment stick to the cake pan you can rub a little butter or spray a little oil on the cake pan first.
- Mix the flour, spices, nuts and candied peel in a large mixing bowl, set aside.
- In a large pot or Dutch Oven add the sugar and honey on a medium heat and stir until the sugar has dissolved and the mixture is slightly bubbling.
- Turn the heat down low and add the flour and nut mixture to the honey, stir it quickly until it is thoroughly combined. It will be very sticky so a silicone spatula works best for this.
- Once combined, spoon the mixture into the cake pan and smooth it out as you best you can.
- Put in the oven and bake the panforte for 35 minutes, remove and allow to cool completely.
- Once cooled remove from the cake pan and parchment paper and dust heavily with powdered sugar.
- Slice and serve or store for later.
Nutrition Facts : Calories 300 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 3 g, Sugar 32 g, ServingSize 1 serving
PANFORTE/ ITALIAN CHRISTMAS FRUIT AND NUT CAKE
Panforte is a Christmas Fruit Cake originating from Siena Italy. This recipe is made with mixed dry fruits,nuts,candied peel and spices.
Provided by Jayanthy Asokan
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 180 °C . Place hazelnut on a tray and bake for 15 mins until it turns light brown. Keep it aside to cool.Bake almonds for 5 mins until it turns light brown. Let it cool. Chop hazelnut and almond coarsely. In a large bowl add nuts, candied fruit, spices, flour, salt and Cocoa powder.
- Melt chocolate in a steel bowl by double boiler method.
- Stir the melted chocolate into the chopped fruit and nut mixture.
- Mix well until melted chocolate is evenly coated.
- Meanwhile grease pan well and place a parchment paper below.In a sauce pan, stir together honey, sugar and maple syrup. Stir continuously until sugar has dissolved.
- Wash the side's of the pan with silicon brush dipped in warm water.
- Continuously boil the mixture over medium heat without stirring until the temperature reaches 115 °C.
- Switch off heat and stir the boiled sugar, honey and maple syrup into the chopped nut, fruits and flour mixture and mix gently.
- Transfer the mixture immediately to the greased pan and flatten the surface with wet hands. Spread evenly as the mixture will get hard quickly
- Preheat oven to 150 °C and bake for about 30 to 35 minutes or until the surface forms blisters. Remove from oven and let it cool on a wire rack.
- Once it's cooled, wrap tightly in a plastic wrap and store in a cool, dry place. Well wrapped Fruit cakes will stay for several months and can be served with cup of coffee or wine or as a dessert after a meal.
PANFORTE DI SIENNA (ITALIAN FRUIT CAKE)
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen, by Gina DePalma.
Provided by Andrea
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Position the rack in the middle of the oven and preheat oven to 325° F. Coat the pan with cooking spray, then lay a round of parchment in the bottom, and then coat the top of the parchment with cooking spray. Dust flour all the way around the sides and the bottom and tap out any extra. The panforte will be very sticky, so you want the pan to be well-prepared.
- In the large bowl, toss together prepared almonds, hazelnuts, figs, apricots, and orange peels.
- In the medium bowl, whisk together the flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and ground pepper. Make sure all the dry ingredients are thoroughly combined. Add the dry ingredients to the fruit and nuts and toss together until everything is thoroughly coated.
- In the medium sauce pan with the candy thermometer attached, add the sugar, honey and butter and cook over medium heat until the temperature reaches 217° F. Remove the pan from the heat and remove the candy thermometer. Quickly pour the sugar mixture over the fruit and nuts mixture and stir together with a nonstick spatula until everything is thoroughly coated.
- Pour into the prepared baking pan and spread the mixture around evenly.
- Bake for 15 to 20 minutes or until the surface is bubbly. Remove from the oven and allow to cool completely in the pan on a wire rack.
- To serve, dust with powdered sugar and cut into thin slices. Wrap in parchment and plastic wrap to store.
Nutrition Facts : Calories 596 kcal, Carbohydrate 94 g, Protein 9 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 173 mg, Fiber 7 g, Sugar 79 g, ServingSize 1 serving
ITALIAN FRUIT AND NUT CAKE
The Italian Fruit and Nut Cake recipe out of our category nut torte! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the springform tin with grease-proof paper.
- Briefly toast the hazelnuts, almonds and pistachios in a pan without fat, stirring. Allow to cool, rub off the skins of the hazelnuts and roughly chop all the nuts. Tip into a bowl and mix with the figs and raisins.
- Put the icing sugar and honey in a metal bowl over a pan of hot water. Stir continuously over a low heat until the mixture melts and forms threads. Stir in the cinnamon and cloves and allow to cool, stirring.
- Stir the honey mixture into the nuts and mix through 1-2 tbsp flour. Transfer to the cake tin and smooth the top flat. Bake in the oven for 25-30 minutes. Allow to cool before removing from the tin.
- Serve dusted with icing sugar and cut into slices.
PANGIALLO LAZIALE (ITALIAN CHRISTMAS CAKES)
Pangiallo is a traditional Italian Christmas cake, originally from Rome. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Wrap in cellophane or Christmas paper and give as gifts to friends and family.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
- Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
- Bake in the preheated oven until golden, about 30 minutes.
Nutrition Facts : Calories 476.5 calories, Carbohydrate 60.1 g, Fat 25.5 g, Fiber 6.8 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 6.1 mg, Sugar 32.8 g
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
NUTTY AS A FRUITCAKE (HEALTHY VERSION)
I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever.
Provided by Sharon123
Categories Quick Breads
Time 50m
Yield 2-3 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients, except condensed milk, in a large bowl.
- Pour the can of condensed milk over the fruit mixture. Mix well.
- Pour into well greased loaf pans(2 large or 3 small). Bake for 30 minutes at 350 degrees Fahrenheit.
- Cool in pans a few minutes before turning out onto wire racks to finish cooling.
- The longer this keeps the better it tastes! Enjoy!
- Note: These make great gifts!
Nutrition Facts : Calories 240, Fat 12, SaturatedFat 5.2, Cholesterol 5.6, Sodium 52.7, Carbohydrate 32.4, Fiber 2.8, Sugar 26.8, Protein 3.9
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
DRIED FRUIT AND NUT CAKE
Steps:
- Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300°F. Mix first 10 ingredients together in large bowl.
- Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235°F. (soft-ball stage), stirring frequently, about 4 minutes.
- Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
SIENA CAKE - PANFORTE DE SIENA
My husband Steingrim makes this fabulous fruit and nut cake every year for the holidays, and it's one fruit cake that you won't find people using for a door stop! No, our family members tussle over pieces of this stuff. :) The cake originates from Siena, in the Tuscan region of Italy, where it is very popular and is exported to many countries. It is a perfect accompaniment to after-dinner coffee.
Provided by Julesong
Categories Dessert
Time 50m
Yield 36 1 cake, at least 36 thin slices but sometimes more
Number Of Ingredients 12
Steps:
- Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
- Mix well with flour, cinnamon, and cocoa.
- Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add chocolate to saucepan, stir until melted, and remove from heat.
- Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
- Bake at 300 degrees F for 35 minutes.
- Let cool in pan.
- Remove cake from pan, wrap in foil, and let stand overnight.
- Sprinkle with powdered sugar and cut into thin wedges.
- Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.
- Note: the Julesong photo accompanying this cake was taken about a month after it was made, because this cake can keep for so long and we forgot to take pics when it was newly done and the powdered sugar was still all pretty. :) Please excuse the slightly messy nature of the cake in the photo - we'll replace it with a good one, next year.
More about "italian fruit and nut cake recipes"
FRUIT CAKE RECIPE WITH MAINLY DRIED FRUIT - ITALIAN NOTES
From italiannotes.com
10 BEST DRIED FRUIT AND NUT CAKE RECIPES | YUMMLY
From yummly.com
10 MOST POPULAR ITALIAN CAKES - TASTEATLAS
From tasteatlas.com
PANFORTE (ITALIAN FRUITCAKE) RECIPE - RECIPETIPS.COM
From recipetips.com
A LEGENDARY ITALIAN FRUIT AND NUT BREAD - THE BAKING …
From thebakingwizard.com
DRIED FRUIT STRUDEL - ROCCIATA DI ASSISI - ITALIAN NOTES
From italiannotes.com
GINO D'ACAMPO'S PANFORTE RECIPE - LOVEFOOD.COM
From lovefood.com
PANFORTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
34 OF NONNA'S BEST ITALIAN DESSERTS - TASTE OF HOME
From tasteofhome.com
HOMEMADE PANFORTE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PANPEPATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
8 ITALIAN DESSERTS YOU NEED TO TRY BEFORE YOU DIE
From foodnetwork.ca
ITALIAN CHRISTMAS CAKE {PITTA ‘MPIGLIATA} - ITALIAN FOOD FOREVER
From italianfoodforever.com
FRUIT AND NUT SPIRAL CAKE FROM TRAIESTE (PRESNITZ) | ITALIAN PASTRY ...
From sbs.com.au
'ITALIAN' CHRISTMAS CHOCOLATE CAKE WITH SPICES, FRUIT AND NUTS RECIPE
From telegraph.co.uk
SICILIAN APPLE CAKE| ITALIAN APPLE CAKE - RECIPE WINNERS
From recipewinners.com
PITTA 'MPIGLIATA-CALABRESE FRUIT AND NUT PASTRY - SAVORING ITALY
From savoringitaly.com
NUT AND FRUIT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN CHOCOLATE NUT CHRISTMAS CAKE | RECIPES - DELIA ONLINE
From deliaonline.com
SPONGATA DI NATALE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
NUT AND FRUIT CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PRESNITZ | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
PANFORTE RECIPE (ITALIAN CHRISTMAS HONEY FRUITCAKE) - WHATS4EATS
From whats4eats.com
TORTA DELLA NONNA (ITALIAN CUSTARD PIE) - FOOD AND JOURNEYS
From foodandjourneys.net
PANPEPATO (SPICED, DRIED-FRUIT-AND-NUT-SPIKED UMBRIAN CAKE)
From tuscanynowandmore.com
DRIED FRUIT AND NUT CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
{TORTA DELLA NONNA} TUSCAN GRANDMOTHER'S CAKE RECIPE - SALT AND …
From saltandwind.com
NUTS ABOUT FRUIT CAKE RECIPES
From recipes.servegame.org
FRUIT AND NUT CAKE - RECIPE | COOKS.COM
From cooks.com
ITALIAN CHOCOLATE NUT CHRISTMAS CAKE BY ANNA DEL CONTE - ANNABEL …
From annabelandgrace.com
ITALIAN BAKING: FIG CAKE - HONEST COOKING
From honestcooking.com
CHOCOLATE CHIP AND NUT FRUITCAKE COOKIES RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
ITALIAN FRUIT AND NUT GATEAU RECIPE | EAT SMARTER USA
From eatsmarter.com
LIGHT FRUIT AND NUT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PANFORTE- ITALIAN CHOCOLATE, FRUIT AND NUT CAKE RECIPE - GETAWAY
From getaway.co.za
HOLIDAY FRUITCAKE AND SWEET BREADS - MARTHA STEWART
From marthastewart.com
ITALIAN CHRISTMAS CAKE RECIPE – AYOUB'S DRIED FRUITS & NUTS
From ayoubs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love