Best Panforte Di Siena Traditional Tuscan Honey Nut Cake Recipes

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PANFORTE



Panforte image

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

1 cup Italian 00 or all-purpose flour ((140g))
1 cup sugar ((200g))
3 cups mixed nuts (we used almonds and hazelnuts (300g))
1 heaped cup candied mixed peel ((200g))
½ cup runny honey ((150g))
¼ tsp ground cloves
¼ tsp ground coriander
1 tsp ground cinnamon
a pinch of nutmeg
powdered sugar ((icing sugar))

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

HOMEMADE PANFORTE



Homemade Panforte image

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

3/4 cup whole almonds roasted* ((100 grams))
3/4 cup whole hazelnuts roasted* ((100 grams))
1 1/2 cups candied fruit** ((280 grams))
1/4 cup +3 tablespoons honey ((150 grams))
1 tablespoon water
1 cup + 2 tablespoons granulated sugar ((125 grams))
1 cup + 3 tablespoons all purpose flour ((160 grams))
1 teaspoon cinnamon
3/4 teaspoon coriander powder
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg
1 tablespoon powdered / icing sugar
3-4 tablespoons powdered / icing sugar

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 DI SIENA RECIPE



Panforte di Siena Recipe image

Packed with dried fruit and nuts, this Tuscan specialty makes an energizing, healthy breakfast.

Provided by Carrie Vasios Mullins

Categories     Breakfast Sweets     Desserts

Time 1h

Yield 12

Number Of Ingredients 15

2/3 cup flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons unsweetened cocoa powder
1 cup hazelnuts, toasted
3/4 cup almonds, toasted
2 tablespoons finely grated orange zest (from about one medium orange)
2/3 cup honey
2/3 cup sugar
8 ounces dried Mission figs, stems removed, sliced into 1/4-inch pieces
1/4 cup confectioners' sugar, optional.

Steps:

  • Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray.
  • In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, zest and figs until combined.
  • In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined.
  • Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes.
  • Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.

PANFORTE DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE



Panforte Di Siena - Traditional Tuscan Honey / Nut Cake image

Well this is famous Italian honey and nut cake from Tuscany. It is a Christmas specialty but these days it is eaten year round and is fantastic with a good cup of coffee! In Italy this Panfote is sold in pretty boxes and served in VERY thin slices. From the book: "The Complete Book of Italian Cooking".

Provided by Um Safia

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

4 ounces skinless split whole almonds (or blanched)
4 ounces hazelnuts
3 ounces cut mixed peel
2 ounces glace pineapple or 2 ounces crystallized pineapple
2 ounces dried apricots (no-soak kind)
1 large orange, zest of, finely grated
2 ounces plain flour
2 1/2 tablespoons cocoa powder
2 teaspoons cinnamon
3 1/2-4 ounces caster sugar
4 ounces honey
icing or confectioners' sugar, for decoration

Steps:

  • Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
  • Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
  • Roughly chop the hazelnuts and add to the almonds with the mixed peel.
  • Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
  • Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
  • Line a round 8" cake tin or deep loose base flan tin with baking parchment.
  • Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
  • Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
  • Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
  • Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!

PANFORTE DI SIENA



Panforte Di Siena image

I made this several years ago for an SCA (medieval/renaissance reenactors) dessert revel. It was my favorite candy from that feast. Traditionally, Panforte di Siena in one form or another fortified the Crusaders on their long journeys. While I have no documentation for this particular recipe, there is an interesting file on Compuserve in the Living History library showing Middle Italian texts and translations (by Baroness Viviana di Castelloza [Vian Lawson]) of chocolate recipes in A.S.F. Carte Bardi II A.116. [Good luck finding this today...] This recipe was downloaded from the Living History library on Compuserve (PANFORTE.TXT) which places it in the days prior to the internet. Today I would use white rice flour rather than cake flour as I eat gluten free.

Provided by Lelandra

Categories     < 60 Mins

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup hazelnuts, toasted and skinned
1/2 cup almonds, coarsely chopped
1 cup candied orange peel, soaked in brandy
1/4 cup cocoa powder (best quality)
1/2 cup cake flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup sugar
1/2 cup honey
powdered sugar

Steps:

  • THERE IS NO FAT. THIS IS NOT A MISTAKE.
  • Turn oven on to 350 and toast hazelnuts until golden - about 15 minutes. Return oven to 300 after toasting.
  • Line a pie plate with parchment paper so that the paper comes up the sides too. This is crucial. Maybe wax paper will work. PAM both the plate before the paper and then the paper. This is a major sticker.
  • Drain orange peel if you have soaked it in brandy. Combine well all ingredients except honey and sugar. Stir. Stir. Stir.
  • Heat honey and sugar until soft ball stage, 240 degrees F. Careful. It gets there real fast so watch for scorching.
  • Turn out to a large bowl and add the dry ingredients. Combine. You have a dense mass difficult to combine which is why you need a large bowl.
  • Place in lined pie plate and spread - shouldn't be more than 3/4 inches high. Wet your hands to spread and smooth it out. Bake for 30 minutes. Let cool for 10 minutes and then turn it out to an oiled plate and remove paper. When cool, cut into small squares. I then shake the totally cooled pieces in a bag with powdered sugar (to which cinnamon can be added). Cocoa powder is good, also, for shaking inches Store in air tight container. Keeps forever. Note: This is not a "dessert" but more adult candy. Good for snacking with a glass of wine or brandy. Stuff keeps for weeks in an air-tight container which is why the Italian Crusaders brought it to their wars in the Middle East.

Nutrition Facts : Calories 127.5, Fat 5.1, SaturatedFat 0.5, Sodium 15.4, Carbohydrate 20.7, Fiber 1.5, Sugar 15.4, Protein 2.2

TRADITIONAL SIENA FRUITCAKE (PANFORTE)



Traditional Siena Fruitcake (Panforte) image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 1 panforte

Number Of Ingredients 15

1 cup whole hazelnuts
1 cup blanched almonds
1 cup coarsely chopped candied orange peel
1 cup finely chopped citron
1 teaspoon grated lemon zest
1/2 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
Pinch ground white pepper
3/4 cup granulated sugar
3/4 cup honey
2 tablespoons unsalted butter
Confectioners' sugar

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.

SIENA CAKE - PANFORTE DE SIENA



Siena Cake - Panforte de Siena image

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

4 ounces almonds
4 ounces hazelnuts
2 ounces dried apricots
2 ounces candied pineapple
2 ounces candied citrus peels (orange and lemon)
2/3 cup flour
2 tablespoons cocoa powder
1 teaspoon good ground cinnamon
2 ounces semisweet baking chocolate
1/3 cup sugar
1/2 cup honey
powdered sugar (for sprinkling)

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.

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