ITALIAN PANFORTE | How to make ITALIAN PANFORTE

By Jayanthy Asokan  |  7th Apr 2018  |  
5 from 1 review Rate It!
  • ITALIAN PANFORTE, How to make ITALIAN PANFORTE
ITALIAN PANFORTEby Jayanthy Asokan
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

0

1

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.

ITALIAN PANFORTE

Ingredients to make ITALIAN PANFORTE

  • Hazelnut 115 grams
  • Blanched almonds 115 grams
  • Candied Citron, lemon, orange peel and mixed dry fruits (raisins, sultanas, figs) 100 grams
  • Ground cinnamon 1/2 Teaspoon
  • all purpose flour 1/2 cup
  • salt 1/4 teaspoon
  • Unsweetened cocoa powder 1 tablespoon
  • Compound chocolate 90 grams
  • sugar 2/3 cup
  • Maple syrup 60ml
  • honey 100ml

How to make ITALIAN PANFORTE

  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.

My Tip:

Wrap in a plastic wrap and store in a cool dry place. Well wrapped Panforte will stay for several months.

Reviews for ITALIAN PANFORTE (1)

Hema Mallik7 months ago

Would love to try this.
Reply