Panforte translates as strong bread, but this creation is actually a celebratory sweet eaten after a meal. Historically it was known as sienna cake, as the Italian city is thought to have been the first to introduce the dish with sugar and spices such as white pepper.
Although the addition of chocolate is a more recent variation, it still retains a medieval flavor. If you or your recipient would prefer to eat panforte with Parmesan cheese (an Italian version of the Christmas cake enjoyed with Stilton), it’s best to leave out the cocoa. I like to put it in a small wooden box and give it as a gift.
timing
Preparation time: 30 minutes (plus cooling)
Cooking time: 40 minutes
make
2 12cm cakes
material
- 2-3 sheets of A4 rice paper
- 110g hazelnuts
- 110g whole almonds
- 125g candied mixed peel, preferably thick Italian style, chopped
- 100g candied pineapple (cut into 1/3cm cubes)
- 1 grated lemon zest
- 75g soft flour
- 1 teaspoon cinnamon powder
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg powder
- A pinch of white pepper
- 15g high quality cocoa powder
- 150g caster sugar
- Transparent honey 120g
- 50g unsalted butter
- Powdered sugar to finish