Panforte di Siena

Ingredients

• 1 cup (150g) almonds, coarsely chopped 1 cup (150g) almonds, coarsely chopped
• 1 cup (150g) hazelnuts, coarsely chopped 1 cup (150g) hazelnuts, coarsely chopped
• 1 cup (150g) candied orange peel, diced 1 cup (150g) candied orange peel, diced
• 1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (75g) dried cherries 1/2 cup (75g) dried cherries
• 1/2 cup (75g) dark chocolate, chopped 1/2 cup (75g) dark chocolate, chopped
• 1 cup (200g) honey 1 cup (200g) honey
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 47g (Sugar: 35g)
• Protein: 5g
• Fiber: 4g
• Salt: 0.02g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, combine the almonds, hazelnuts, candied orange peel, dried figs, dried apricots, dried cherries, and dark chocolate.
3. 3.
   In a saucepan, heat the honey and granulated sugar over medium heat until the sugar has dissolved. Stir continuously to prevent burning.
4. 4.
   Remove the saucepan from heat and let the mixture cool slightly. Add the flour, ground cinnamon, ground nutmeg, and ground cloves to the saucepan. Stir until well combined.
5. 5.
   Pour the honey mixture over the nut and fruit mixture. Stir until all the ingredients are evenly coated.
6. 6.
   Transfer the mixture to the prepared cake pan and press it down firmly using the back of a spoon or your hands.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown.
8. 8.
   Remove from the oven and let it cool completely in the pan.
9. 9.
   Once cooled, remove the panforte from the pan and dust with powdered sugar.
10. 10.
    Slice into thin wedges and serve.

Treat your ingredients with care...

• Almonds — Make sure to coarsely chop the almonds to add texture to the cake.
• Hazelnuts — Similarly, coarsely chop the hazelnuts to enhance the nutty flavor.
• Candied orange peel — Dice the candied orange peel into small pieces to evenly distribute the citrus flavor throughout the cake.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for a rich and intense flavor.
• Honey — Opt for a floral and aromatic honey to enhance the overall taste of the cake.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of orange zest to the cake batter.
• If you prefer a softer texture, you can reduce the baking time by 5-10 minutes.
• Panforte di Siena tastes even better when aged for a few days. Wrap it tightly in parchment paper and store it in an airtight container for up to a week.
• Feel free to customize the dried fruits and nuts according to your preference. You can substitute dried cherries with raisins or dried cranberries, and almonds with walnuts or pistachios.
• Serve Panforte di Siena with a drizzle of warm honey and a sprinkle of chopped nuts for an extra touch of indulgence.

Serving advice

Panforte di Siena is traditionally served in thin wedges as a dessert or alongside a cup of espresso. It pairs well with a glass of sweet dessert wine, such as Vin Santo.

Presentation advice

To enhance the presentation, you can wrap the Panforte di Siena in decorative parchment paper or tie it with a ribbon. Dust the top with an extra layer of powdered sugar just before serving for an elegant touch.