SIENA CAKE - PANFORTE DE SIENA

Siena Cake - Panforte de Siena image

My husband Steingrim makes this fabulous fruit and nut cake every year for the holidays, and it's one fruit cake that you won't find people using for a door stop! No, our family members tussle over pieces of this stuff. :) The cake originates from Siena, in the Tuscan region of Italy, where it is very popular and is exported to many countries. It is a perfect accompaniment to after-dinner coffee.

Provided by Julesong

Categories Dessert

Time 50m

Yield 36 1 cake, at least 36 thin slices but sometimes more

Number Of Ingredients 12

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Ingredients

4 ounces almonds
4 ounces hazelnuts
2 ounces dried apricots
2 ounces candied pineapple
2 ounces candied citrus peels (orange and lemon)
2/3 cup flour
2 tablespoons cocoa powder
1 teaspoon good ground cinnamon
2 ounces semisweet baking chocolate
1/3 cup sugar
1/2 cup honey
powdered sugar (for sprinkling)

Steps:

Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
Mix well with flour, cinnamon, and cocoa.
Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Add chocolate to saucepan, stir until melted, and remove from heat.
Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
Bake at 300 degrees F for 35 minutes.
Let cool in pan.
Remove cake from pan, wrap in foil, and let stand overnight.
Sprinkle with powdered sugar and cut into thin wedges.
Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.
Note: the Julesong photo accompanying this cake was taken about a month after it was made, because this cake can keep for so long and we forgot to take pics when it was newly done and the powdered sugar was still all pretty. :) Please excuse the slightly messy nature of the cake in the photo - we'll replace it with a good one, next year.

*** Explore more Siena Cake - Panforte De Siena Recipes »

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Ammar Amer

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Overall, I really enjoyed this panforte recipe. It was easy to make and the cake was delicious. I'll definitely be making it again.

Gunner Pizzolatto

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This panforte was a little bit too dense for my taste, but the flavor was still good. I think I'll try using a different recipe next time.

Linda Sens

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I'm not a huge fan of dried fruit, but I really enjoyed this panforte. The honey and spices balanced out the sweetness of the fruit perfectly.

Aisha Mahoud

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This was my first time making panforte, and I'm so glad I tried this recipe. It was easy to follow and the cake turned out delicious.

Damon Miles

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I've been making this panforte recipe for years, and it's always a hit at my holiday parties. It's the perfect combination of sweet and savory.

loretta madkins

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This panforte was a bit too sweet for my taste, but I still enjoyed it. I think I'll try using less honey next time.

AHMED GILL

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I loved the unique flavor of this panforte. It was the perfect dessert to serve at my holiday party.

Simon Robinson

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This panforte was a bit too dense for my taste, but it was still good. I think I'll try using a different recipe next time.

Johnez Johnez

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I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The cake was moist and flavorful, and the nuts and spices gave it a nice crunch.