Panforte di Siena

Name: Panforte di Siena
Yield: Serves 12
Cuisine: Italian
Ingredients: icing sugar, to dust; ½ tsp ground nutmeg; ¼ tsp ground cloves; 100 g (3½ oz) plain flour; ¼ tsp ground black pepper; 1 tsp salt; 1 rounded tbsp cocoa powder; 180 g (6½ oz) caster sugar; 180 g (6½ oz) clear honey; 275 g (9¾ oz) mixed dried fruit, including apricots, mixed peel, raisins and sultanas; 275 g (9¾ oz) mixed dried fruit, including apricots, mixed peel, raisins and sultanas; 85 g (3 oz) unsalted, green, shelled pistachios; 275 g (9¾ oz) mixed dried fruit, including apricots, mixed peel, raisins and sultanas; 1 tsp ground cinnamon; ½ tsp ground ginger; 275 g (9¾ oz) mixed dried fruit, including apricots, mixed peel, raisins and sultanas; 275 g (9¾ oz) mixed dried fruit, including apricots, mixed peel, raisins and sultanas; 85 g (3 oz) unsalted, green, shelled pistachios; 85 g (3 oz) unsalted, green, shelled pistachios; 120 g (4 oz) blanched almonds; 100 g (3½ oz) blanched hazelnuts

Preparation info

Serves
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Originally from Siena in Tuscany, this sticky, sweet, spicy nut cake is usually served in winter, particularly at Christmas. Its recipe is centuries old, dating back to when spices arrived by boat at the nearby port of Pisa. I love the combination of the black pepper and nuts in this recipe, making it deliciously spicy and incredibly moreish.

Ingredients

Europe
Italy
Siena
Christmas
Tuscany
Cake
Mediterranean
Winter
Vegetarian

Ingredients

Method