Panforte di Siena Recipe
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.
Recipe Facts
Ingredients
- 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.
Directions
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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.
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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.
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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.
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Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes.
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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.
Special equipment
8-inch round cake pan