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