Panforte
This traditional Italian chocolate, nut, and fruit cake is a specialty of Siena, Italy. It is best to make it the day before serving so it has a chance to firm up. If you can’t find candied apricots and pears, substitute dried ones. Panforte can also be made in a square pan lined with edible rice paper and topped with rice paper before baking.
Number of servings : 8 servings
Prep time:
Cooking time:
Type of meal : | Desserts | Desserts
Special diet :
Ingredients
3/4 cup toasted, blanched almonds, chopped
3/4 cup toasted hazelnuts, chopped
1/3 cup candied pineapple, chopped
1/3 cup candied apricots, chopped
1/3 cup candied pears, chopped
2/3 cup all-purpose flour, sifted
2 tablespoons unsweetened cocoa, sifted
1 teaspoon cinnamon
3-1/2 ounces dark chocolate
1/3 cup granulated sugar
1/2 cup honey
Sifted confectioners sugar
Directions
Step 1:
Preheat the oven to 300°F. Grease an 8-inch round cake pan and line the bottom with waxed paper.
Step 2:
In a large bowl, mix the nuts and candied fruits with the flour, cocoa, and cinnamon to coat thoroughly.
Step 3:
In a double boiler, over low heat, stir the chocolate until melted. In a medium saucepan, over low heat, dissolve the sugar and honey. Once the sugar has dissolved, bring the syrup to a boil, reduce the heat, and simmer for about 5 minutes. Add the syrup and the melted chocolate to the fruit and nuts and mix well.
Step 4:
Spread the mixture quickly and evenly in the prepared pan. Bake for 30 minutes. (The panforte will be soft and appear underdone, but it will firm as it cools.)
Step 5:
Cool in the pan on a rack. Turn out cake, dust with confectioners sugar, and wrap in foil. It can be stored in an airtight container in a cool place for 3 to 4 weeks.
