Siena Cake - Panforte De Siena Recipe

Name: Siena Cake - Panforte De Siena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
["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."]

497

kcal

Calories

Fat

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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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 almonds, 4 ounces hazelnuts, 2 ounces dried apricots, 2 ounces candied pineapple, and more.

Yes, Siena Cake - Panforte De Siena 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!

Siena Cake - Panforte De Siena

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions