Classic Italian Panforte di Siena

Panforte Nero made with honey, pepper, cloves, almonds, sugar, and bread.

Panforte – Italian cake

Originally, Panforte Nero was made with honey, pepper, cloves, almonds, sugar, and bread. The recipe was first created in honor of Queen Margherita of Savoy when she visited Siena for the world-famous horse race, Il Palio. The new version of Panforte was called Margherita Panforte Bianco. Italian Panforte cake differed from the original Panforte Nero by using fewer spices. Furthermore, the cake was dusted with powdered sugar. Today, this delicious and sweet spiced cake is made according to a recipe from 1879, consisting of a mixture of honey, candied fruit, and nuts.

Panpepato with large amounts of pepper and other spices.

Italian Panforte cake is considered a Christmas specialty in Italy, but it is eaten all year round in Siena.

Preparation time: approx. 2½ hours
Servings: 10 – 12

Ingredients for a classic Panforte cake from Siena

150 g dates
250 g figs
approx. 3 dl water
60 g honey
100 g brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
250 g candied fruits, e.g., candied peel, cherries, lemons, orange and lemon zest
100 g blanched whole almonds
50 g pine nuts – preferably toasted
75 g whole hazelnuts – preferably toasted
5 tbsp sifted flour
grated zest and juice from an organic orange
1/2 dl Vino Santo or other dessert wine

How to make classic Panforte cake from Siena

Preheat your oven to 150 degrees.
Chop dates and figs as desired. The size is not important, but remember that the cake needs to be cut into smaller pieces. Put them in a pot with 3 dl water, honey, brown sugar, and all the spices. Let it all simmer gently for approx. 10 min. then pour it
into a bowl. The mixture should be soft and sticky.
Put the mixture in a bowl and mix in the remaining ingredients. Finally, add flour and dessert wine.
Stir the mixture together and press it into a greased cake tin (alternatively lined with baking paper) of approx. 25 cm in diameter, or a 20 cm square tin or a springform pan.

The "modern" version of Panforte – "Panforte Bianco"

Read more about beautiful Siena here.

Buon Appetito!