Panforte Di Siena - Traditional Tuscan Honey / Nut

Name: Panforte Di Siena - Traditional Tuscan Honey / Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ tablespoons cocoa powder; 2 teaspoons cinnamon; 3 12-4 ounces caster sugar; 4 ounces honey; icing or confectioners' sugar, for decoration

Servings: persons

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 ½ tablespoons cocoa powder
2 teaspoons cinnamon
3 12-4 ounces caster sugar
4 ounces honey
icing or confectioners' sugar, for decoration

1
["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, 150C / 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!"]

639

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Panforte Di Siena - Traditional Tuscan Honey / Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panforte Di Siena - Traditional Tuscan Honey / Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions