DUKAI recipe
Panforte
Panforte di Siena
Dense Sienese fruit-and-nut cake with honey, candied citrus, cocoa and warm spice.
1 x 22 cm round, approximately 10 to 12 elegant slices. Each portion: 1 thin wedge.
Serves 12. The quantities are as written: this recipe has not been checked for changing the number of portions yet.
Ingredients
Dry mix
- Whole almonds, toasted150 g5.5 oz (150 g)
- Hazelnuts, toasted120 g4 oz (120 g)
- Mixed candied orange and citron peel, finely diced150 g5.5 oz (150 g)
- Cake flour80 g2.75 oz (80 g)
- Cocoa powder, optional30 g1 oz (30 g)
- Ground cinnamon2 tsp
- Ground nutmeg½ tsp
- Ground coriander½ tsp
- Ground clove¼ tsp
- Cracked black pepper½ tsp
- Fine sea salta pinch
Syrup
- Caster sugar180 g6.5 oz (180 g)
- Floral honey120 g4 oz (120 g)
- Water30 ml1 fl oz (30 ml)
Finish
- Rice paperoptional, to line the base
- Icing sugarfor dusting
Method
Line a 22 cm springform tin. If using rice paper, place it on the base. Heat the oven to 160°C (320°F) without fan.
Combine the nuts, candied peel, flour, cocoa, spices and salt thoroughly so the flour coats the fruit and nuts evenly.
Cook the caster sugar, honey and water to 115 to 118°C (240 to 245°F). The syrup should be thick but not caramelised.
Pour the hot syrup over the dry mixture and fold quickly with a sturdy spatula.
Press immediately into the tin with slightly damp hands.
Bake for 25 to 30 minutes. The edges should be set while the centre remains a little soft; it firms as it cools.
Cool completely in the tin and rest for at least 12 hours before slicing. Dust generously with icing sugar.
Chef’s notes
- Optional refinements: replace 20 g of the caster sugar with dark muscovado, add 30 g toasted pistachios, add 15 ml Vin Santo to the syrup, or brush the top lightly with warm apricot glaze before dusting.
- Wrapping and ageing the cake for 3 to 5 days deepens the flavour.