A historic, indeed medieval, dessert! It hails from Siena and is a blend of spices, candied fruits, and nuts with a holiday flavor. If it remains one of the most consumed local desserts during the holidays in Italy, there must be a reason, right? Here’s how I made it.
Panforte | Siena’s Sweet and Spicy Fruit Cake
Equipment
- Mixing bowl
- Small saucepan
- Springform pan (8 inches)
- Parchment paper
- Spoon
- Sifter
Ingredients
- 1 ¾ cups whole almonds
- â…” cup candied citron cubed
- â…” cup candied orange peel cubed
- 1 ½ cups sugar
- â…” cup honey
- 1 â…“ cups all-purpose flour
- A pinch of nutmeg
- A pinch of ground cloves
- A pinch of ground coriander
- ¾ teaspoon ground cinnamon
- Powdered sugar for dusting
- 1 sheet of edible rice paper
Instructions
- Mix Fruits and Nuts: Add the cubed candied citron, candied orange peel, and whole almonds to a mixing bowl with the melted sugar and honey. Stir well to combine.1 ¾ cups whole almonds, ⅔ cup candied citron, ⅔ cup candied orange peel, 1 ½ cups sugar, ⅔ cup honey
- Add Flour and Spices: Gradually stir in the all-purpose flour to the fruit and nut mixture, followed by sprinkling in nutmeg, ground cloves, ground coriander, and cinnamon until everything is well mixed. Expect a thick, sticky dough.1 ⅓ cups all-purpose flour, A pinch of nutmeg, A pinch of ground cloves, A pinch of ground coriander, ¾ teaspoon ground cinnamon
- Prepare the Pan: Grease an 8-inch springform pan and line the bottom with edible rice paper. Use a strip of parchment paper to line the sides of the pan as well.1 sheet of edible rice paper
- Shape the Cake: Transfer the dough to the prepared pan. With the back of a wet spoon, smooth and evenly press the dough into the pan.
- Dust with Sugar: Sift powdered sugar generously over the top of the cake before baking.Powdered sugar for dusting
- Bake: Place in a preheated oven at 425°F and bake for about 10 minutes. The cake should be set but not hard, with a lightly golden top.
- Cool and Serve: Allow the cake to cool for a few minutes in the pan before removing. Dust with additional powdered sugar and serve your delicious slice of Siena.
Notes
- Candied Citron and Orange Peel Substitutes: Use equal amounts of other candied fruits such as lemon peel, candied ginger, or dried fruits (raisins, cranberries, apricots) chopped into small pieces. Add orange zest or lemon zest for a closer flavor profile.
- Whole Almonds Substitutes: Replace whole almonds with hazelnuts, walnuts, or pecans, keeping the same measurements to maintain the cake’s texture and density.
- Edible Rice Paper Alternative: If unavailable, grease and flour the pan bottom or use a round piece of parchment paper as lining to prevent sticking.
- Springform Pan Alternative: A regular cake pan of similar size can be used instead of a springform pan. Ensure it is well-lined with parchment paper on the bottom and sides for easy removal.
- Storage: Keep at room temperature under a glass dome or wrapped in plastic wrap. Proper storage can last up to 4 days. Avoid refrigeration to maintain texture.
Panforte di Siena: A Sweet Slice of History
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Wrapping up our journey through the flavors of Siena with the Panforte di Siena, I’m truly fascinated by how this dessert tells the story of Siena’s rich culinary history.
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The bold flavors and hearty texture aren’t just a mark of culinary craftsmanship; they’re echoes of the city’s past. The spices bring to mind ancient trade routes, while the tradition of making it during the holidays speaks to a sense of community and celebration.
Panforte is more than a dessert; it’s a piece of Siena’s soul. For anyone keen to dive deeper into what Siena’s cuisine has to offer, clicking here is like opening a treasure chest of the city’s traditional dishes. Sharing this recipe with you has been about more than introducing a tasty treat; it’s been an invitation to explore and appreciate the culinary wonders of Siena.