Panforte is actually a Sienese invention dating back to the 13th century.

Many Sienese would scoff at my recipe because good panforte is a jealously guarded secret. Panforte was once prepared as a means of paying debts to the priests and nuns of the local monastery. Panforte means “strong bread,” which refers to the strong spices used in the cake.

Panforte enthusiasts and aficionados insist that it isn’t a real panforte if it doesn’t have 17 different ingredients, one for each district of Siena. I say suck to them! My recipe is actually quite authentic, much simpler and delicious like the city’s recipes. It belongs to my mother-in-law’s family and has been made the same way for generations.

Panforte is the typical Tuscan Maremma gift to give to friends and relatives on Christmas day. The tradition dates back to the 15th century, when the region was part of the Republic of Siena.

The original recipes for the panforte cooked here come from the Sienese themselves and, although we have most likely changed some things over the centuries, I can assure you that the Tuscan Maremma panforte is just as good (if not better) than that of its Sienese neighbour!

Luckily, it’s also extremely easy to make. Unlike panatone, there is no need to mess with the yeast or the dough. Panforte is actually just a delicious Italian version of the Christmas dessert with a divine dusting of icing sugar on top!

Panforte recipe

• • 75 g of 00 flour
  • 1 teaspoon of ground cardamom and cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 200g dried figs, coarsely chopped
  • 1 cup candied cherries, roughly chopped
  • 140 g toasted pecans, coarsely chopped
  • 75g toasted macadamia nuts, coarsely chopped
  • 160 g of whole blanched almonds
  • 80 g of unsalted butter
  • 110 g of granulated sugar
  • 180 g of honey
  • icing sugar, for dusting

–

Preheat the oven to 180°C. Grease and flour a 20cm round cake tin.

Combine the almonds, macadamia nuts, pistachios, figs, cherries, flour, nutmeg, pepper, ground cinnamon, and cloves in a large bowl. Set aside.

Place the butter, sugar and honey in a saucepan over a low heat. Heat gently, stirring until the sugar has dissolved, then stop stirring and bring the mixture just to the boil.

Immediately pour the hot syrup into the fruit and nut mixture. Stir them quickly until well combined before the sugar solidifies. Light and fast fingers are needed here!

Pour the mixture into the prepared mould, press and flatten so that the surface is uniform.

Bake in preheated oven for 30 minutes. Don’t worry if it feels a little soft. It will harden when it cools. Once cold, unmould it and dust it with powdered sugar.

Serve with coffee or a sweet dessert wine. Enjoy your meal!