Panforte di Siena

Packed with dried fruit and nuts, this Tuscan specialty makes an energizing, healthy breakfast.

adapted from Alice Medrich

Note: Freshly grinding your black pepper makes a big difference in taste. If you can only get pre-ground, reduce amount to 1/4 teaspoon.

Panforte di Siena

About This Recipe

Yield:serves 12
Active time:15 minutes
Total time:1 hour
Special equipment:8-inch round cake pan
This recipe appears in: Wake and Bake: Panforte di Siena


  • 2/3 cup flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup hazelnuts, toasted
  • 3/4 cup almonds, toasted
  • 2 tablespoons finely grated orange zest (from about one medium orange)
  • 2/3 cup honey
  • 2/3 cup sugar
  • 8 ounces dried Mission figs, stems removed, sliced into 1/4-inch pieces
  • 1/4 cup confectioners' sugar, optional.


  1. 1

    Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray.

  2. 2

    In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, zest and figs until combined.

  3. 3

    In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined.

  4. 4

    Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes.

  5. 5

    Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.


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