Panforte

Name: Panforte
Yield: 1 x 22 cm round, approximately 10 to 12 elegant slices
Ingredients: 150 g Whole almonds, toasted; 120 g Hazelnuts, toasted; 150 g Mixed candied orange and citron peel, finely diced; 80 g Cake flour; 30 g Cocoa powder, optional; 2 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 0.5 tsp Ground coriander; 0.25 tsp Ground clove; 0.5 tsp Cracked black pepper; a pinch Fine sea salt; 180 g Caster sugar; 120 g Floral honey; 30 ml Water; optional, to line the base Rice paper; for dusting Icing sugar

Panforte di Siena

Dense Sienese fruit-and-nut cake with honey, candied citrus, cocoa and warm spice.

Siena-style panforte dusted with icing sugar, cut to show nuts and candied citrus.

A Siena-style panforte with a professional balance of toasted nuts, candied peel and a honey-sugar syrup cooked to soft-ball stage. It is baked just until set, then rested so the spice and fruit deepen before slicing.

Written for 1 x 22 cm round, approximately 10 to 12 elegant slices · 1 thin wedge

Cook this

Ingredients

Serves

Dry mix

Whole almonds, toasted150 g
Hazelnuts, toasted120 g
Mixed candied orange and citron peel, finely diced150 g
Cake flour80 g
Cocoa powder, optional30 g
Ground cinnamon2 tsp
Ground nutmeg0.5 tsp
Ground coriander0.5 tsp
Ground clove0.25 tsp
Cracked black pepper0.5 tsp
Fine sea salta pinch

Syrup

Caster sugar180 g
Floral honey120 g
Water30 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 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. 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 from the source include replacing 20 g of the caster sugar with dark muscovado, adding 30 g toasted pistachios, adding 15 ml Vin Santo to the syrup, or brushing the top lightly with warm apricot glaze before dusting.
Wrapping and ageing the cake for 3 to 5 days deepens the flavour.

Keeping

Cool completely, wrap well and keep in a cool dry place. Panforte improves after a short rest and slices best once fully set.

Allergens and diet

Gluten. Nuts, almonds and hazelnuts.

Last refined · September 2026