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Italian Panforte (Tuscan Spiced Fruitcake)


Posted by : unknown

Preparation time : 40 Min

Cooking time : 30 Min

Level of difficulty : Low

Italian Panforte (Tuscan Spiced Fruitcake)


6 servings

  • 3/4 cup (125 gr) almonds
  • 1/2 cup (75 gr) hazelnuts
  • 1 1/4 cups (235 gr) mixed candied citrus peel, chopped
  • 1/3 cup (60 gr) all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground white pepper
  • 1/2 cup (185 gr) honey
  • 1/4 cup (60 gr) sugar
  • powdered sugar for dusting


- Preheat oven 190 C (375 F ).

- Toast separately the almond and hazelnuts on a baking sheet for about 5 - 6 minutes. Place the hazelnuts into a kitchen towel and rub vigorously to remove the skin.

- Chop coarsely the almond and hazelnuts together.

- Butter an 20 cm (8 inch) diameter cake pan. Cover the bottom with a round parchment paper

- In a bowl combine the chopped nuts, chopped candied peel, flour, and the spices.

- In a small saucepan place the sugar and honey. Turn heat to medium, and stir until sugar melts completely.

- Stir the melted honey-sugar into the bowl with the nuts mixture, until well combined

- Transfer this compound into the cake pan. Wet your hands and push the mixture evenly in the pan.

- Bake for about 30 minutes or until golden. Remove from the oven, place inverted on a rack and peel off the parchment paper when cool.

- Dust with confectioner sugar.
The cake will keep for months in a dry airtight box.

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