Name: Panforte
Yield: Makes 1 Cake
Cuisine: Italy
Ingredients: icing (confectioners’) sugar, to dust; 50 g (1¾ oz) plain (all-purpose) flour; 150 g (5½ oz) sugar; 4 tablespoons clear honey; 40 g (1½ oz) unsalted butter; 1 tablespoon unsweetened cocoa powder; 200 g (7 oz) roughly chopped mixed peel; finely grated zest of 1 lemon; 100 g (3½ oz/¾ cup) blanched almonds; 100 g (3½ oz/⅔ cup) skinned hazelnuts; 4 small sheets rice paper (see Note); 1 teaspoon each whole coriander seeds, cloves, and black peppercorns; ¼ teaspoon grated nutmeg; 50 g (1¾ oz/¼ cup) chopped dried figs; 1 teaspoon ground cinnamon

Preparation info

Makes
1
Cake

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Panforte is a medieval recipe from the twelfth or thirteenth century, a speciality of Siena in Italy, where nearly every shop seems to feature it. This rich cake is sold in huge wheels of both blonde and dark panforte (the latter made by adding cocoa) and will keep for about 2 weeks.