Panforte di Siena

Traditional Siena spice cake

Preparation info

    • Difficulty

      Medium

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

The history of Panforte or ‘strong bread’ dates back as far as, or further, than Siena itself and there are many recipes for it, some of which seem almost too spicey for modern palates. When panforte was first made this over-spicing probably served to preserve, as well as to cover the unwelcome taste of mold. Today the brightly-wrapped Panforte cakes in Siena are as much a part of the city as the Palio. Made before Christmas and stored in an air-tight container, the cake will keep for about