It has been two years since I have been wanting to try Panforte. Finally the A-Z Baking around the World made it happen.

Panforte is a traditional Italian dessert which is served for Christmas. It contains fruits and nuts and resembles a fruit cake. We could say it is a cross between a fruit cake, candy and honey cakes. The name Panaforte means strong bread perhaps due to its strong spicy flavors. Of course these spices are optional, but definitely enhance the flavor. The cake is also popular as Siena Cake.

The cake has very little flour, just enough to bind it.I made this cake twice. The first time I over baked it and it became slightly hard. Since the shelf life of this cake is a few months I saved it and shall use as praline in my desserts. The second  cake came out perfect .It was a cake which was more like a fudge and we simply loved  the flavors of nuts, chocolate and candy peel. Since the cake is finished by rubbing icing sugar it gives that festive feel.





1 cup almonds, roasted and coarsely chopped

1/2 cup cashews

1/2 cup hazelnuts

1 cup candied fruits

1/2 tsp cinnamon

1/4 tsp ground black pepper

1/2 cup flour

1 tbsp cocoa powder

100 gms semi sweet chocolate, chopped

2/3 cups sugar

2/3 cups honey

2 tbsp butter




Combine all nuts, dry fruits and spices.

Melt chocolate on a double boiler.

Stir the melted chocolate in the nut mixture.

Preheat oven to 180 deg C.

Line a tin with parchment paper.

Stir sugar, honey and butter over medium heat, bringing to a boil.

Make sure you do not stir.

Boil till115deg C or 240 deg F.

Check using a candy thermometer.

Remove from heat.

Pour over the mix and quickly stir.

Transfer to the prepared tin.

Smooth with wet palms or spatula.

Bake for 30 minutes.

When cool rub icing sugar.

Make sure you use a loose bottom tin or spring form tin.

P - Panforte di Siena

Panforte Di Siena is an Italian confection that is a cross between fruitcake, candy, and honey cakes called Lebkuchen.
Course Dessert
Cuisine International Cuisine, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 1 cup almonds roasted , coarsely chopped
  • 1/2 cup cashews
  • 1/2 cup hazel nuts
  • 1 cup candied peel
  • 1/2 tsp cinnamon optional
  • 1/4 tsp ground black pepper optional
  • 1/2 cup all purpose flour
  • 1 tbsp cocoa powder
  • 100 gms semi sweet chocolate
  • 2/3 cup sugar
  • 2/3 cup honey
  • 2 tbsp butter


  • Combine almonds, cashews, hazel nuts and candied peel.
  • Add the spices, flour and cocoa powder.
  • Melt chocolate on a double boiler and stir in the nut and flour mix.
  • Pre heat oven to 180 degrees C.
  • Line a loose bottom tin with parchment paper.
  • Stir sugar ,honey and butter over medium heat and bring to a boil. Do not stir.
  • Boil till the temperature reaches 240 degrees F / 115 degrees C. Check using a candy thermometer.
  • Remove from heat.Pour over the mix.
  • Mix everything very well, at this point you have to be quick, the mix can turn hard.
  • Transfer to the prepared pan smoothing it with wet palms or spatula.
  • Place cake in center of middle oven rack. Bake 30 minute or until panforte just starts to simmer around edge of pan.
  • Remove from oven; cool completely .
  • Push up the cake from bottom, and remove the parchment paper.
  • Sprinkle icing sugar all over and rub it gently with hands.
  • Cut into wedges.
  • The cake can be frozen upto six months.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
 Loading InLinkz ...
Also linking it to Valli's Anniversary Mela.

11 thoughts on “P – Panforte di Siena”

  1. That looks gorgeous Vaishali….can imagine how awesome it would have tastes with all the nuts and candied peel…drooling here!

  2. The cake looks so good that I’m tempted to make it. It seems to be very easy to make also. Could you tell at what step problem could arise making it hard, as I’m definitely going to try this one.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.