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Panforte di Siena

  • 230 g Figs or pitted dates
  • 250 g candied fruit, such as cherries, citron, lemon and orange rind
  • 100 g cane sugar
  • 50 g all purpose flour
  • 50 g almonds, blanched
  • 50 g pine nuts
  • 50 g hazelnuts, toasted
  • 50 ml honey
  • 50 ml sweet white dessert wine
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp cardamom, ground
  • 3 tbsp icing sugar to dust

  1. Preheat oven to 150°C. Line a cake pan with parchment paper.
  2. Mince the figs or dates and put them in a pan covered with just enough water. Add the honey, cane sugar, and the spices, then cook the mixture on low heat for 10 minutes.
  3. When the mixture is soft and sticky, but not wet, pour the mixture into a bowl.
  4. Add the candied fruit, mix it well.
  5. Add the flour and the wine, then mix it well to get a sticky (very sticky!) mass at the end.
  6. Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes, until batter is bubbling.
  7. Take out of the oven, then let Panforte cool completely before removing from pan.
  8. Dust top of cake with icing sugar, if desired, serve it cut into thin wedges. Panforte will stay fresh, wrapped in plastic wrap, for 1-2 months.


Good points

  • Low in saturated fat
  • No cholesterol
  • Low in sodium

Preparation time: 75 min
Portions: 10
Difficulty: medium
Cuisine: Italian
General (in 1 portion)
Calories: 324.88 kcal
Carbohydrates: 60.97 g
Cholesterol: 0 mg
Sugar: 51.86 g
Protein: 3.63 g
Fat: 9.29 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com