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Sienese panforte

Sienese panforte

  • Dessert
  • Italian

A dense Tuscan cake of honey, almonds and candied peel, seasoned with spices and served in small slices.

Active time38 min

Cooking1 h

Total3 h 30 minResting : 2 h

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Ingredients

  • 150 g bought candied orange peel
  • 350 g plain whole unblanched almonds
  • 6 g ground cinnamon
  • 45 ml water
  • 150 g white wheat flour
  • 150 g runny honey
  • 2 g ground nutmeg
  • 1 g ground black pepper
  • 180 g icing sugar
  • 150 g bought candied citron peel
  • 1 g ground cloves

Preparation

  1. Preheat the conventional oven to 180 °C. Toast almonds on a tray for about 8 minutes without burning, then cool for 10 minutes. Dice candied orange and citron peel. Mix almonds, peel, flour, cinnamon, nutmeg, pepper and cloves in a bowl. Line a 18 cm round tin with baking paper.

    150 g bought candied orange peel
    350 g plain whole unblanched almonds
    6 g ground cinnamon
    150 g white wheat flour
    2 g ground nutmeg
    1 g ground black pepper
    150 g bought candied citron peel
    1 g ground cloves
    • oven
    • tray
    • oven gloves
    • knife
    • board
    • bowl
    • round tin
    • baking paper

  2. Gently heat honey, water and 150 g icing sugar in a saucepan for about 8 minutes, stirring until sugar dissolves and syrup is golden. Pour over the dry mixture and stir vigorously with a sturdy spoon. Immediately transfer to the tin, press down and smooth. Dust with 10 g icing sugar. Bake for 30 minutes in a conventional oven at 180 °C.

    45 ml water
    150 g runny honey
    180 g icing sugar
    • saucepan
    • sturdy spoon
    • round tin
    • small sieve
    • oven
    • oven gloves

  3. Rest for about 10 minutes in the tin, then lift out with the paper while still warm, before cooling syrup sticks. Cool completely for about 90 minutes on a rack, remove paper and dust with the remaining 20 g icing sugar. Serve in small slices with a sturdy knife.

    • round tin
    • baking paper
    • oven gloves
    • rack
    • small sieve
    • sturdy knife

Allergens

  • Gluten
  • Tree nuts

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Sienese panforte