Panforte

Name: Panforte (Tuscan Candied Fruit-and-Nut Hard Cake)
Yield: Makes 1 Cake
Cuisine: Italy
Ingredients: 130 g/4 ½ oz/generous ⅔ cup shelled walnuts; 350 g/12 oz/1 ¾ cups caster/superfine sugar; 225 g/8 oz/1 cup mixed/candied peel, chopped; 2.5 ml/½ tsp ground coriander; 50 g/2 oz/¼ cup crystallised/candied orange peel; 200 g/7 oz/generous 1 cup unblanched almonds; 2.5 ml/½ tsp ground allspice; 15 ml/1 tbsp each ground cinnamon and icing/confectioners’ sugar, sifted together, for dusting; 30 ml/2 tbsp clear honey; 200 g/7 oz/1¾ cups plain/all-purpose flour; 5 ml/1 tsp ground cinnamon; rice paper

Tuscan Candied Fruit-and-Nut Hard Cake

Preparation info

Makes
1
Cake

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Panforte is an old-fashioned sweetmeat, which dates back to the Renaissance and was reputedly first created in Siena. It is widely available to buy ready-made in all Italian food stores. Making it at home is a sticky but enjoyable process, and the end result, although a lot less perfect-looking than the ready-made version, tastes absolutely wonderful. You can normally buy the edible rice paper from good confectioners and many supermarkets, but otherwise simply line the baking tin with bakin