Panforte Ei Siena - Italian fruitcake Recipe

Name: Panforte Ei Siena - Italian fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 tbsp (35 ml) butter; 2 cups (475 ml) (3/4 lb (.3 kg).) whole unblanched almonds, or 1 cup (225 ml) each almonds and filberts; 1 cup (225 ml) candied orange peel, coursely chopped; 1 cup (225 ml) candied lemon peel, minced; 1 tsp (5 ml) grated lemon peel; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) ground coriander; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) ground nutmeg; 1/2 cup (125 ml) flour; 3/4 cup (175 ml) sugar; 3/4 cup (175 ml) honey; powdered sugar

Servings: persons

2-1/2 tbsp (35 ml) butter
2 cups (475 ml) (3/4 lb (.3 kg).) whole unblanched almonds, or 1 cup (225 ml) each almonds and filberts
1 cup (225 ml) candied orange peel, coursely chopped
1 cup (225 ml) candied lemon peel, minced
1 tsp (5 ml) grated lemon peel
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground coriander
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground nutmeg
1/2 cup (125 ml) flour
3/4 cup (175 ml) sugar
3/4 cup (175 ml) honey
powdered sugar

1
Heavily butter the bottom and sides of a 8 inch or 9 inch cake pan with a removable bottom.
2
Line bottom with brown paper, the butter the paper and dust it with flour.
3
In a bowl, mix nuts, candied orange peel, candied lemon peel, grated lemon peel, cinnamon, coriander, cloves, nutmeg, and flour until the flour coats each particle.
4
In a deep pan, over high heat, combine sugar, honey, and 2 tbsp (30 ml) of butter.
5
Stir frequently.
6
Cook quickly to 265 degrees (125 C.) (using a candy thermometer).
7
Pour hot syrup into almond mixture and mix thoroughly.
8
Pour into the cake pan and spread evenly.
9
Bake at 300 degrees (150 C.) for 45 minutes, then cool thoroughly.
10
Panforte should be firm to the touch.
11
Loosen the sides with a knife, then invert onto a sheet of wax paper heavily dusted with powdered sugar.
12
Remove the pan bottom and paper, and heavily dust the top with powdered sugar.
13
Serve in small wedges with expresso, tea, brandy, or dessert wine.
14
May be kept indefinitely if wrapped airtight.

1158

kcal

Calories

Fat

116

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 2-1/2 tbsp (35 ml) butter, 2 cups (475 ml) (3/4 lb (.3 kg).) whole unblanched almonds, or 1 cup (225 ml) each almonds and filberts, 1 cup (225 ml) candied orange peel, coursely chopped, 1 cup (225 ml) candied lemon peel, minced, and more.

Yes, Panforte Ei Siena - Italian fruitcake 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 Ei Siena - Italian fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions