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Panforte Recipe

This delicious confection/cake, native to Sienna in Italy, can easily be made at home.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


150g/5oz Blanched Almond

- 110g/4oz Pecan nuts or Walnut pieces

- 150g/5oz large, soft, ready-to-eat Figs

- 95g/3½oz Dried Apricots

- 95g/3½oz Candied Peel, chopped

- 75g/3oz Seedless Raisins

- the grated zest of half an Orange

- 2 level tablespoons Cocoa Powder

- 1 level teaspoon (3ml) Dried Cinnamon

- 1 level teaspoon Mixed Spice

- 175g/6oz Clear Honey

- 75g/3oz Golden Caster Sugar

- 75g/3oz '00' or Plain Flour

- 2 tablespoons (30ml) Icing Sugar, to serve

- 1 teaspoon (5ml) Cinnamon, to serve

Equipment needed: A 20cm/8 ins loose-bottomed cake tin, lightly-greased, and lined with non-stick baking paper.


- Pre-heat the oven to 180ºC/350º/Gas 4.

- Put the nuts onto a baking sheet and toast them in the oven for 7-8 minutes, or until lightly browned.

- Set aside to cool.

- Cut the figs and apricots into small pieces and place in a bowl with the candied ginger, raisins and orange zest.

- Sift over the cocoa powder, cinnamon and mixed spice and add them to the dried fruit mixture.

- Measure the honey and sugar into a saucepan and dissolve over a low heat, stirring occasionally, and cook gently for 8-10 minutes until the mixture is sticky.

- Pour it over the dried fruit and nuts, tip in the flour and quickly mix together with a wooden spoon until amalgamated.

- Spoon the mixture into the prepared tin, pressing it down well.

- Have a bowl of hot water ready, and smooth over the top with a palate knife -dipping it into the water from time to time so it doesn't stick.

- Bake for 30-35 minutes, until the top is just set.

- Remove from the oven and leave in the tin for about 15 minutes, then carefully turn it out onto a wire rack.

- When the cake is cool enough to handle, turn it the right way up and peel off the excess paper.

- When completely cold, wrap in baking parchment and foil and keep for a few days before eating.

Serve with the icing sugar and cinnamon sifted over. Very good with Port.

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