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.
Provided by Rosemary Molloy
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
PANFORTE FRUIT CAKE
There`s something magical and irresistible about this Panforte Fruit Cake. Try it and you`ll be quick to agree.
Provided by Rosi Stoyanova
Categories Pastries
Time 1h55m
Yield 8-10
Number Of Ingredients 11
Steps:
- Heat the oven to 360°F (180 °C). Grease a baking form. Chop the nuts, arrange them in a tray and bake for 10 min. Lower the oven to 300°F (150 °C).
- Mix the fruits with all of the spices and flour. Add the nuts. In a small pot, melt the sugar with the honey .
- Pour the mixture immediately in to where the nuts are, stir and pour it in the prepared baking form. Bake for 1 hour. Sprinkle with powdered sugar.
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
TRADITIONAL SIENA FRUITCAKE (PANFORTE)
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 1 panforte
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Toast hazelnuts on a baking sheet in the oven until the skins pop and blister, 10 to 15 minutes. Rub the skins from the hazelnuts in a kitchen towel. Toast the almonds on a baking sheet until very pale golden, about 10 to 15 minutes. Chop the almonds and hazelnuts very coarsely.
- Reduce oven temperature to 300 degrees.
- Mix the nuts, orange peel, citron, lemon zest, flour, cinnamon, coriander, cloves, nutmeg and pepper together thoroughly in a large mixing bowl.
- Butter a nine-inch springform pan, line the bottom and sides with parchment paper and then butter the paper.
- Heat the granulated sugar, honey and butter in a heavy saucepan over low heat, stirring constantly until the syrup registers 242 to 248 degrees on a candy thermometer (a little of the mixture will form a ball when dropped into cold water). Immediately pour the syrup into the mixture and stir quickly until thoroughly blended. Pour immediately into the prepared pan and smooth the top with a spatula. The batter will become stiff and sticky very quickly so you must work fast.
- Bake about 40 minutes. The panforte won't color or seem very firm even when ready but it will harden as it cools. Cool on a rack until the cake is firm to the touch.
- Remove the sides of the pan and invert the cake onto a sheet of waxed paper. Peel off the parchment paper. Dust heavily with confectioners' sugar.
PANFORTE
Categories Bread Fruit Nut Dessert Bake Christmas Prune Fig Almond Winter Hazelnut Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) cake
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F.
- Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess.
- Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
- Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.
- Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
- Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces.
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.
PANFORTE
Enjoy this honeyed Tuscan dessert with candied peel at the end of a meal with sweet wine or coffee, or wrap up and give as a homemade Christmas gift
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h
Yield cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.
- Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky - it will firm up as it cools.
- Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.
Nutrition Facts : Calories 330 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PANFORTE
Gina DePalma shares her recipe for panforte, a delicious Italian pasty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees with a rack set in the center of the oven. Generously spray a 9-by-2-inch heavy-bottomed, nonstick round cake pan with nonstick cooking spray. Line bottom of pan with a parchment paper circle, spray parchment paper circle with cooking spray. Coat bottom and sides of pan with flour, tapping out excess.
- Using a sharp knife, roughly chop almonds and hazelnuts and place in a large, wide bowl, along with orange peel, apricots, and figs; toss to combine.
- In a medium bowl, stir together flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and pepper. Add to bowl of nuts and fruit and toss until well combined.
- Place sugar, honey, and butter in a medium saucepan over medium heat. Cook mixture until it reaches 217 degrees on a candy thermometer. Remove pan from heat and quickly pour sugar mixture into nut mixture. Using a heatproof spatula, stir until well combined. Transfer mixture to prepared cake pan, smoothing surface with a spatula.
- Transfer cake pan to oven and bake until entire surface is bubbling, 15 to 20 minutes. Transfer cake to wire rack and let cool completely. Wrap well with parchment paper, and then again with plastic wrap. Store in a cool, dry place up to 3 weeks.
- To serve, dust the panforte with confectioners' sugar and cut into thin wedges with a sharp knife.
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