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
- ⅔ cup candied citron cubed
- ⅔ cup candied orange peel cubed
- 1 ½ cups sugar
- ⅔ cup honey
- 1 ⅓ 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
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.
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.
