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Mr Espresso
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No recipe image available.A densely textured, traditional Italian fruit and nut cake served with a rich dusting of powdered sugar.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 350°F ( 175°C).
  2. Toast almonds and hazelnuts on baking sheet for 10 to 15 minutes. Remove from oven and cool.
  3. Reduce oven temperature to 300°F (150°C). Line an 8x8-inch baking pan with aluminum foil; set aside.
  4. 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.
  5. Sift together flour, cocoa, cinnamon, pepper and mace. Add to dried fruit purée or mixture.
  6. 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.
  7. Place fruit and nut mixture into prepared baking pan.
  8. Bake in preheated oven 50 to 55 minutes. Cool in pan 10 minutes.
  9. 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.
  10. Cut into 32 (1-inch squares) and serve immediately.
  11. 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.