Panforte is a typical Christmas cake that has very ancient origins: the first written testimonies go back to the year 1000, a delicious Fruit cake eaten in the Christmas period here in Tuscany. A rich cake made with honey, nuts and candied fruit. The recipe is pretty simple, you just have to be quick in a couple of steps ^_^
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INGREDIENTS
150 gr honey
150 gr sugar
100 gr almond
100 gr walnuts
100 gr hazelnut
100 gr dried figs ( optional)
200 gr candied fruit ( or 300 gr if you don’t use dried figs )
1 spoonful unsweetened cocoa powdered
80 gr all-purpose flour
cinnamon
nutmeg
peppercorns
5 cloves
wafer paper
powdered sugar
INSTRUCTION
in a mortar put 3 gr cinnamon stick, 5 cloves, 2 gr peppercorns
ground the ingredients with a pestle and add a teaspoon of grated nutmeg
in a mixing bowl put 100 gr toasted almonds ( you can toast them in oven at 180ยฐ C for 4 minutes ) 100 gr hazelnut, 100 gr walnuts and 100 gr dried figs cut into cubes ( optional, if you don’t like figs add 100 gr candied fruit )
in a saucepan put 150 gr sugar and 150 gr honey
cook until it begin to boil ( if you have a thermometer until 120ยฐ C. otherwise you can take a drop of the mixture and drop it in cold water, if it will immediately firm up forming a soft ball then it will mean that it is ready)
Now quickly pour the mixture on the fruit mix stirring well. Add 200 gr candied fruit in cubes ( orange, citron and pumpkin usually ) the powdered spices, 1 spoonful of unsweetened cocoa powder, and 60 gr all-purpose flour.
This procedure will have to be fast enough because, if the sugar gets too cold, it becomes difficult to mix
Take a spring-form pan ( 22 cm diameter ) and cover the bottom with wafer paper
pour the mixture in the spring-form pressing it well, i usually use a meat tenderizer
Cover with a mixture of 2 spoonful of powdered sugar, 1 spoonful flour and 1 teaspoon of cinnamon
Cook in oven for 30 minutes at 160ยฐ C.
Let the Panforte cool completely then sprinkle with powdered sugar.
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#panforte
#christmascake
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