Panforte is a traditional Italian dessert containing fruits and nuts. It is like a Florentine but much thicker, or a little like a Lebkuchen. Its origins date back to the Crusaders who discovered it in Turkey. The soldiers used it as staple food during their long marches because it kept well due its excessive honey-based content. There are references to the Crusaders carrying panforte with them on their way home from the Levant. They introduced it in Europe. Panforte became very popular in Italy’s Tuscany region. The city of Sienna claims to have been the origin of this dessert.
Honey was a prized and a scarce product in the Levant. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax. Panforte means "strong bread" which refers to the spicy flavour. Originally the Sienese called it “panperetto” (peppered bread), due to the strong black pepper used.
The process of making panforte
It Is not very difficult to make panforte, but you need to be organized and work quickly.
Before you start:
1. Collect all your ingredients
2. Work fast
2. Use a springform from 24 cm
3. Line springform with either parchment paper that has been greased and floured
4. Use wet hands for evenly spreading the dough in the cake pan.
5. Preheat oven to 150°C (300°F).
7. Immediately place dirty pots and bowls in hot soapy water.
Ingredients:
½ Cup whole almonds, lightly toasted in the oven.
½ Cup hazelnuts, lightly toasted in the oven, ,
skins removed and roughly chopped.
¼ Cup chopped mixed peel.
4 dried unsulfured apricots finely diced.
1 ring crystallized pineapple finely diced.
Grated zest (peel) of ½ large orange.
3 ¼ Tablespoon plain flour,
1 Tablespoon unsweetened
cocoa powder
1 teaspoon ground cinnamon.
¼ Cup dark muscovado (brown) sugar
¼ Cup honey
Icing sugar to dust (optional)
How to make panforte:
1. Mix in a large bowl the almonds, hazelnuts, mixed peel, apricots, pineapple,
2. Gently heat dark muscovado sugar (= brown cane sugar) and honey in a small
saucepan, steer gentle until sugar dissolves and boil for 5 minutes.
The colour will darken.
3. Reduce heat to low. Quickly stir in fruit and nut mix to fully incorporate.
4. Immediately transfer everything in the prepared springform
5. Smooth off top surface with the back of a wet spoon.
6. Bake the panforte the in middle of preheated oven for ca.35 till 40 minutes.
7. Let it cool for about 10-15 minutes before removing the springform.
8. Place on a flat cake stand or plate and let cool completely before dusting with
icing sugar.
9. The cake should be kept wrapped tightly in plastic wrap and stored in an
airtight containerand kept in a cool dry area. It will keep for up to three weeks.
It can also be frozen; wrap the cake in a plastic wrap and then place in a freezer
safe bag or container. It will keep up to six months. other.
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