Go Back

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.