Traditional Panforte (Spicy Tuscan Christmas Cake) Recipe

Name: Traditional Panforte (Spicy Tuscan Christmas Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces (400 grams) whole candied canteloupe or citron, or dried figs (see note); 1/4 cup (50 grams) of chopped candied orange and candied lemon; 2 1/2 cups (325 grams) of peeled nuts (almonds are most traditional, you can use also walnuts and hazelnuts); 1 1/4 cups (155 grams) of plain flour; 1 teaspoon ground black pepper; 1 teaspoon ground coriander seeds; 1/2 teaspoon ground nutmeg or mace; 1/2 teaspoon ground cloves; 1 3/4 cups (350 grams) of white granulated sugar; 1 tablespoon ground cinnamon; Bittersweet cocoa powder, for dusting (optional)

Servings: persons

14 ounces (400 grams) whole candied canteloupe or citron, or dried figs (see note)
1/4 cup (50 grams) of chopped candied orange and candied lemon
2 1/2 cups (325 grams) of peeled nuts (almonds are most traditional, you can use also walnuts and hazelnuts)
1 1/4 cups (155 grams) of plain flour
1 teaspoon ground black pepper
1 teaspoon ground coriander seeds
1/2 teaspoon ground nutmeg or mace
1/2 teaspoon ground cloves
1 3/4 cups (350 grams) of white granulated sugar
1 tablespoon ground cinnamon
Bittersweet cocoa powder, for dusting (optional)

1
["Preheat oven to 325u00b0F/160u00b0C and prepare a springform cake tin (diameter 10 inches/26 cm) by lining with greaseproof paper, or greasing well and dusting with cocoa powder (as the panforte is dark, it's less noticeable than flour for dusting).", "Chop the candied fruit into small pieces and place in a large bowl. Add the whole nuts, flour, followed by all the spices except for the cinnamon.", "Place the sugar in about 1/2 cup (125 ml) of water in a saucepan over low heat. Let it simmer until the sugar dissolves and thickens into a syrup without coloring (it should reach 240u00b0F/115u00b0C if you have a sugar thermometer). Pour the hot syrup into the bowl of candied fruit, nuts, flour, and spices and mix to combine well.", "Pour into the prepared cake tin (the panforte should be about 1 inch/2.5cm tall), sprinkle the cinnamon evenly all over the top and press the surface of the panforte down firmly with the palm of your hand (the cinnamon should help make it nonstick). Bake for about 35-40 minutes or until the surface feels firm. Remove the panforte from its cake tin and allow to cool completely on a cake rack.
2
It keeps very well, best if it is well-wrapped in greaseproof paper or in an airtight container and stored in a cool, dark place (not the fridge)."]

492

kcal

Calories

121

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 14 ounces (400 grams) whole candied canteloupe or citron, or dried figs (see note), 1/4 cup (50 grams) of chopped candied orange and candied lemon, 2 1/2 cups (325 grams) of peeled nuts (almonds are most traditional, you can use also walnuts and hazelnuts), 1 1/4 cups (155 grams) of plain flour, and more.

Yes, Traditional Panforte (Spicy Tuscan Christmas 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.

Traditional Panforte (Spicy Tuscan Christmas Cake)

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