Panforte: Italian Christmas Fruit and Nut Cake Recipe
Panforte is a traditional Italian Christmas cake packed with a delightful mix of whole nuts, dried fruits, and warm spices. Baked to perfection with a chewy texture and lightly dusted with icing sugar, this festive treat mellows in flavor when rested, making it perfect for holiday celebrations and gift-giving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours (including resting and cooling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Nuts and Fruits
- 1½ cups (210g) whole almonds
- 1 cup (130g) whole hazelnuts
- 1 cup (130g) dried cranberries, cherries, or raisins
- 1 cup (150g) mixed candied citrus peel
Dry Ingredients and Spices
- ½ cup (50g) ground almonds/almond flour
- ¼ cup (22g) unsweetened cocoa powder
- ¼ cup (35g) rice flour (or all-purpose flour for non-gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- ¼ teaspoon fine sea salt
Syrup
- ½ cup (100g) sugar (preferably natural evaporated cane sugar)
- ½ cup (175g) honey
- 1 tablespoon water
For Dusting
- 2 – 3 tablespoons icing sugar (confectioner’s sugar)
Instructions
- Prepare the Pan: Lightly grease an 8-inch (20cm) springform pan and line the bottom with a parchment paper circle cut to fit. Cut strips of parchment to line the sides, greasing it lightly again to help with removal after baking.
- Mix Dry Ingredients: In a large bowl, combine whole almonds, hazelnuts, dried fruits, candied citrus peel, ground almonds, cocoa powder, rice or all-purpose flour, cinnamon, ginger, cloves, nutmeg, white pepper, and salt.
- Make the Syrup: Heat sugar, honey, and water in a small saucepan over medium heat. Simmer until the honey bubbles and sugar crystals dissolve completely.
- Combine Wet and Dry: Pour the hot honey mixture over the dry ingredients and mix thoroughly with a wooden spoon until the thick, stiff batter is well combined.
- Pack the Batter: Transfer the batter into the prepared pan, pressing it down firmly with wet fingers to smooth the surface.
- Rest the Batter: Let the cake rest at room temperature for one hour while preheating the oven to 325°F (170°C).
- Bake: Bake for 40-45 minutes. The cake should remain slightly soft in the center with firm edges. Allow it to cool completely in the pan.
- Remove from Pan: Peel away the parchment lining from the sides and bottom and carefully remove the cake from the springform pan.
- Dust with Icing Sugar: Generously dust the bottom, sides, and top using icing sugar sifted through a sieve. The edges soften after resting and wrapping.
- Wrap and Store: Wrap the cake in waxed or parchment paper, place it in a heavy-duty zip-top bag or sealed tin, and store in a cool place for at least one week, preferably 2-3 weeks, to allow flavors to develop and texture to meld.
- Serving and Storing: The Panforte keeps well sealed in a cool, dark place or refrigerated for 2-3 months, and freezes well for up to a year. Slice into 12 to 16 wedges using a large, sharp knife, rinsing between cuts for clean slices.
Notes
- Using natural evaporated cane sugar enhances the flavor but plain granulated sugar can also be used.
- If not gluten-free, all-purpose flour is acceptable instead of rice flour.
- Wet fingers help to press the sticky batter evenly into the pan without it sticking to your hands.
- Resting the cake wrapped for weeks intensifies the flavors and softens the edges, improving the texture.
- Store Panforte tightly sealed to maintain moisture and prevent it from drying out.
