Traditional Siena Fruitcake (Panforte) Recipe

Name: Traditional Siena Fruitcake (Panforte)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350 degrees.
2
Toast hazelnuts on a baking sheet in the oven until the skins pop and blister, 10 to 15 minutes.
3
Rub the skins from the hazelnuts in a kitchen towel.
4
Toast the almonds on a baking sheet until very pale golden, about 10 to 15 minutes.
5
Chop the almonds and hazelnuts very coarsely.
6
Reduce oven temperature to 300 degrees.
7
Mix the nuts, orange peel, citron, lemon zest, flour, cinnamon, coriander, cloves, nutmeg and pepper together thoroughly in a large mixing bowl.
8
Butter a nine-inch springform pan, line the bottom and sides with parchment paper and then butter the paper.
9
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).
10
Immediately pour the syrup into the mixture and stir quickly until thoroughly blended.
11
Pour immediately into the prepared pan and smooth the top with a spatula.
12
The batter will become stiff and sticky very quickly so you must work fast.
13
Bake about 40 minutes.
14
The panforte won't color or seem very firm even when ready but it will harden as it cools.
15
Cool on a rack until the cake is firm to the touch.
16
Remove the sides of the pan and invert the cake onto a sheet of waxed paper.
17
Peel off the parchment paper.
18
Dust heavily with confectioners' sugar.

625

kcal

Calories

Fat

102

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 15 ingredients. The key ingredients include: 1 cup whole hazelnuts, 1 cup blanched almonds, 1 cup coarsely chopped candied orange peel, 1 cup finely chopped citron, and more.

Yes, Traditional Siena Fruitcake (Panforte) 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!

Traditional Siena Fruitcake (Panforte)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions