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| Thanks to Honest Cooking for this photo |
Panforte is an absolute Italian Christmas classic cake. Originally from Siena, Panforte comes from a time, the middle ages, when sugar was not really used in Italy (except for Sicily, where the Arabs brought it already in the 9th Century). To sweeten Panforte, honey and dried fruits were used instead. The recipe I have dates from the 1930's and has the same amount of sugar and honey. Panforte is called 'pangiallo' in Rome and here in Sabina. The only difference is the shape: spherical in Rome, thin and round in Siena. When I offer a slice of my panforte to my friends, I always serve it with a small glass of sweet wine, such us Vin Santo or Passito di Pantelleria. Buon appetito e Buon Natale a tutti!
Panforte Recipe - Serves 10.
Ingredients: 100g (3.5oz) of peeled almonds, 100g (3.5oz) of peeled hazelnuts, 30g (1.0 oz) of cocoa powder, 15g (0.53 oz) of cinnamon, 50g (1.75g) of flour, 300g (10.6oz) of mixed candied citrus peel, 125g (4.41 oz) of icing sugar
Panforte Recipe - Serves 10.
Ingredients: 100g (3.5oz) of peeled almonds, 100g (3.5oz) of peeled hazelnuts, 30g (1.0 oz) of cocoa powder, 15g (0.53 oz) of cinnamon, 50g (1.75g) of flour, 300g (10.6oz) of mixed candied citrus peel, 125g (4.41 oz) of icing sugar
(or confectionery sugar), 125g (4.41 oz) of honey.
Method: Lightly roast almonds and hazelnuts. Put almonds, hazelnuts, cocoa powder, cinnamon, flour and mixed candied citrus peel in a bowl. Put sugar and honey in a pot and let the mix melt on a low heat, always stirring. When, if immersing two wet fingers in the mix and then immediately in cold water, a small sphere will form, the mix is ready. Put the rest of the ingredients in the pot and stir carefully. Put the mix into a greased and flour-dusted cake tin. Bake at low heat (120-150º C/ 250 - 300º F.) for half an hour.
