Italian Panforte Fruit Cake
This classic traditional Italian Panforte fruit cake recipe is made without chocolate and with spices, nuts, and dried fruit. Panforte is a popular chewy nutty fruit cake dessert that originated from Siena and can be found throughout all regions in Italy.
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 1/3 cup granulated sugar 270 grams
- 3/4 cup of honey 250 grams
- 3 tablespoons unsalted butter 45 grams
- 1/2 teaspoon salt 2.5 grams
- 1/2 teaspoon allspice 1.5 grams
- 1/2 teaspoon ginger powder 1.5 grams
- 1 teaspoon cinnamon 2.5 grams
- 1 teaspoon vanilla extract 5grams
- 2 cups toasted hazelnuts chopped 260 grams
- 1/2 cup dates chopped 110 grams
- 2 cups sliced almonds 160 grams
- 3/4 dried glazed candied fruit 90 grams
- 1 cup dried apricots chopped (190 grams)
- 1/2 cup dried figs chopped 75 grams
- 1 teaspoon orange zest
- 1/4 cup icing sugar for garnish 30 grams optional
Instructions
- Preheat oven to 165°C (330°F).
- Lina the bottom of a 9 inch round cake pan or spray with pan release.
- In a large bowl, add the flour, sliced almonds, chopped hazelnuts, cinnamon, allspice, ginger, orange zest, salt, figs, mixed glazed candied fruit, dates, and apricots and toss together.
- Add the honey, butter, vanilla extract, and sugar into a medium-size pot and bring to a boil on medium-high, stirring occasionally.
- Reduce heat to low and simmer for 2-3 minutes.
- Pour the sugar mixture onto the dry ingredients and stir until well combined.
- Transfer mixture into lined baking pan and even out the surface.
- Place into the preheated oven and bake for 35-40 minutes. To check if the cake is baked, insert a pick into the center, it should come out clean.
- Remove cake from the oven, then transfer the cake onto a wire rack and cool.
- Place onto a serving plate and garnish with icing sugar.
- Keep leftover cake wrapped in plastic and store at ambient temperature for up to one week.
