Panforte (Italian Spiced Fruit and Nut Cake) Recipe
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5 from 37 reviews
A traditional Italian Panforte recipe featuring a flavorful blend of toasted nuts, dried fruits, warm spices, and a rich honey-sugar syrup, baked to a chewy, dense consistency and dusted with powdered sugar.
Total Time:55 minutes
Yield:8 servings
Ingredients
Nuts and Fruits
1 cup almonds, toasted and chopped
1 cup hazelnuts, toasted and chopped
1 cup mixed dried fruits (figs, apricots, raisins), chopped
Dry Ingredients
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
Syrup and Finishing
1/2 cup honey
1/2 cup granulated sugar
Powdered sugar for dusting
Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
Mix Nuts, Fruits, and Dry Ingredients: In a large bowl, combine the toasted almonds, toasted hazelnuts, mixed dried fruits, all-purpose flour, cocoa powder, ground cinnamon, ground cloves, ground nutmeg, and ground black pepper. Mix well to ensure even distribution of spices.
Heat Honey and Sugar: In a small saucepan, heat the honey and granulated sugar over medium heat, stirring occasionally until the sugar dissolves completely and the mixture comes to a boil.
Combine Syrup with Dry Mix: Immediately pour the hot honey and sugar mixture over the nut and fruit mixture. Stir thoroughly to coat all ingredients and create a sticky, cohesive mixture.
Press into Pan: Transfer the mixture into the prepared cake pan. Press it down firmly and smooth the top with a spatula to form an even layer.
Bake: Bake in the preheated oven for 35 minutes until the edges are firm and the mixture is set but still chewy in the center.
Cool and Dust: Allow the panforte to cool completely in the pan. Once cooled, remove it carefully and dust the top generously with powdered sugar.
Slice and Serve: Slice into thin wedges to serve. Panforte is best enjoyed at room temperature and can be stored tightly wrapped for several weeks.
Notes
To toast nuts, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant and lightly browned.
You can substitute mixed dried fruits with your favorites but keep the total volume the same for best texture.
Use parchment paper to easily lift the panforte out of the pan after baking.
Store panforte in an airtight container at room temperature or refrigerated to maintain freshness.
For a gluten-free version, replace all-purpose flour with almond flour or a gluten-free baking flour.
