A densely textured, traditional Italian fruit and nut cake served with a rich dusting of powdered sugar.
8 ounces whole almonds
8 ounces whole hazelnuts
6 ounces dried figs
5 ounces dark raisins
5 ounces golden raisins
Rind of 1 orange
Rind of 1 lemon
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/8 teaspoon white pepper
1/8 teaspoon mace
3/4 cup honey
1/2 cup granulated sugar
1 orange, juiced
1/2 cup powdered sugar
- Preheat oven to 350°F ( 175°C).
- Toast almonds and hazelnuts on baking sheet for 10 to 15 minutes. Remove from oven and cool.
- Reduce oven temperature to 300°F (150°C). Line an 8x8-inch baking pan with aluminum foil; set aside.
- If using a food processor: Place figs, raisins, and orange and lemon rinds into food processor. Mix ingredients and process to purée. If processing manually: On a cutting board, finely chop figs, raisins, and orange and lemon rinds to a paste. Place mixture into a mixing bowl and stir to combine.
- Sift together flour, cocoa, cinnamon, pepper and mace. Add to dried fruit purée or mixture.
- In a 1-quart saucepan heat honey, sugar and orange juice until sugar dissolves. Carefully pour hot liquid into dried fruit and flour mixture. Add toasted nuts and stir to combine.
- Place fruit and nut mixture into prepared baking pan.
- Bake in preheated oven 50 to 55 minutes. Cool in pan 10 minutes.
- While Panforte bakes, dust a 12-inch square of foil with 1/4 cup powdered sugar. Turn Panforte upside down onto coated foil and peel back foil used to line pan. Dust top with remaining 1/4 cup powdered sugar. Cool completely.
- Cut into 32 (1-inch squares) and serve immediately.
- To give as a gift, cut into quarters, wrap in cellophane or plastic wrap, and tie with decorative ribbon.
Makes 16 servings.
Recipe provided courtesy of the National Honey Board.