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ITALIAN PANFORTE

Apr-07-2018
Jayanthy Asokan
15 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT ITALIAN PANFORTE RECIPE

Panforte is a Christmas fruit cake originating from Sieana Italy. This cake is not as a normal cake with a spongy texture but a chewy texture which comes from mixing dry fruits, nuts, spices and flour (just enough to bind the ingredients) with boiled syrup made from sugar, maple syrup and honey.

Recipe Tags

  • Egg-free
  • Medium
  • Christmas
  • European
  • Baking
  • Boiling
  • Dessert
  • Vegan

Ingredients Serving: 10

  1. Hazelnut 115 grams
  2. Blanched Almonds 115 grams
  3. Candied Citron, lemon, orange peel and mixed dry fruits (raisins, sultanas, figs) 100 grams
  4. Ground Cinnamon 1/2 Teaspoon
  5. All purpose flour 1/2 cup
  6. Salt 1/4 teaspoon
  7. Unsweetened cocoa powder 1 tablespoon
  8. Compound chocolate 90 grams
  9. Sugar 2/3 cup
  10. Maple syrup 60ml
  11. Honey 100ml

Instructions

  1. Preheat oven to 180 degree centigrade. Place hazelnut on a tray and bake for 10 to 15 minutes till it turns brown. Keep it aside to cool.
  2. Bake Almonds for 6 to 8 minutes till it's light brown. Let it cool.
  3. Chop hazelnut and almonds coarsely.
  4. Reduce the oven temperature to 150 degrees centigrade.
  5. In a large bowl add nuts, candied fruits, spices, flour, salt and Cocoa powder. Melt chocolate in a steel bowl by double boiler method. Stir the melted chocolate into the chopped fruit and nuts mixture.
  6. In a sauce pan, stir together honey, sugar and maple syrup. Stir continuously until sugar has dissolved.
  7. Wash the sides of the pan with silicon brush dipped in warm water. Continuously boil the mixture over medium heat without stirring till the temperature reaches 115 degrees centigrade.
  8. Remove from heat and stir the sugar, honey and maple syrup mixture into the chopped nut, fruits and flour mixture.
  9. Transfer the mixture immediately to the greased pan and flatten the surface with wet hands. Spread evenly as the mixture will stiffen quickly.
  10. Bake in a preheated oven for about 30 to 35 minutes or until the surface has blisters. Remove from oven and let it cool on a wire rack.
  11. Traditionally for Christmas, icing sugar or powdered sugar are heavily dusted on the top. I purposely left it naked to have a clear look of the Panforte.
  12. Once it's cooled, wrap tightly in a plastic wrap and store in a cool, dry place. Well wrapped Fruit cakes will stay for several months.
  13. Dusting of icing sugar or powdered sugar can be done according to each preference.

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Hema Mallik
Apr-09-2018
Hema Mallik   Apr-09-2018

Would love to try this.

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