Panforte di Siena - Pakistani Style

Ingredients

In this Pakistani adaptation, we incorporate traditional Pakistani ingredients and spices to infuse the cake with the flavors of the region. Ghee replaces the butter, adding a rich and nutty taste. A blend of aromatic spices such as cardamom, cinnamon, and cloves adds warmth and depth to the cake. Additionally, we use local nuts and dried fruits commonly found in Pakistani cuisine, such as almonds, pistachios, and dried apricots. We alse have the original recipe for Panforte di Siena, so you can check it out.

• 1 cup (240ml) ghee 1 cup (240ml) ghee
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (150g) all-purpose flour 1 cup (150g) all-purpose flour
• 1 cup (150g) almonds, roughly chopped 1 cup (150g) almonds, roughly chopped
• 1 cup (150g) pistachios, roughly chopped 1 cup (150g) pistachios, roughly chopped
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) dates, pitted and chopped 1 cup (150g) dates, pitted and chopped
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large saucepan, melt the ghee over low heat. Add the honey and stir until well combined.
3. 3.
   In a separate bowl, mix together the flour, chopped almonds, pistachios, dried apricots, raisins, dates, cardamom, cinnamon, cloves, and nutmeg.
4. 4.
   Pour the ghee and honey mixture into the dry ingredients and mix until everything is well coated.
5. 5.
   Transfer the mixture to the greased cake pan and press it down firmly.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the cake is set and golden brown.
7. 7.
   Remove from the oven and let it cool completely in the pan.
8. 8.
   Once cooled, remove the cake from the pan and dust with powdered sugar.
9. 9.
   Slice into thin wedges and serve.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes to enhance their flavor before chopping.
• Pistachios — Remove the shells from the pistachios before chopping.
• Dried apricots — If the dried apricots are too dry, soak them in warm water for 10 minutes before chopping.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the ghee and honey mixture.
• Customize the dried fruits and nuts according to your preference or what is readily available.
• Allow the cake to cool completely before slicing to achieve clean and neat slices.
• Store the cake in an airtight container at room temperature for up to a week.

Serving advice

Serve thin slices of the spiced honey and nut cake on a dessert plate. Accompany it with a cup of hot Pakistani tea for a perfect pairing.

Presentation advice

Dust the top of the cake with a generous amount of powdered sugar to create an elegant and festive appearance. Garnish with a few whole almonds and pistachios for added visual appeal.