Panforte (Spicy Cake)

Panforte is a traditional Italian cake from Siena (Tuscany) and it is usually served on Christmas day but it is also enjoyed all the year round. It is one of the oldest desserts and it may date back to the 13th century when it was brought to Siena from the Middle East. Literally panforte means “strong bread” which refers to the spicy flavor of white pepper, nutmeg, clove and cinnamon. In fact, in the past it was called panpepato (peppered bread) due to the significant amount of pepper in it. The modern version contains less pepper, but also some cocoa, too. There are still two types of panforte – a white panforte as well as a black one, which includes cocoa. The latter was first produced when cocoa arrived to Europe from the New World. I prefer the black one (I love chocolate!), because cocoa adds an extra, inviting flavor. The preparation is simple and fast. Heated honey is mixed with various nuts, candied fruit, cocoa and flour. The baked cake is then dusted with powdered sugar. You can enjoy it with a glass of sweet white wine or a cup of coffee. Wish you a Merry Christmas! Buon Natale.

PANFORTE (SPICY CAKE)

Preparation time: 40 min.                         Baking time: 20 min.                  Servings: 8-10

INGREDIENTS

150 g (1 cup) candied fruit (orange, lemon, lime), coarsely chopped
7 dried figs, coarsely chopped
150 g (1 heaping cup) peeled hazelnuts
150 g (1 cup) peeled almonds
60 g (1/2 cup) walnut pieces
½ teaspoon white pepper, freshly ground
½ teaspoon cinnamon, ground
Large pinch nutmeg, freshly grated
Large pinch cloves, ground
300 g (11 oz) honey
3 tablespoons cocoa
55 g ( 1 /3 scarce cup ) all-purpose flour
Butter and flour to grease the pan
Powdered sugar for decoration

DIRECTIONS

1. Preheat the oven to 170°C (340°F) and set oven rack to middle position. Grease the bottom and the sides of 20 cm (8 in) spring form pan with butter and flour
2. Coarsely chop some of the nuts, leaving about ⅓ whole (I suggest using a food processor)
3. In a large bowl mix the nuts well with the candied fruit, the figs and the spices
4. In a saucepan over low heat, heat the honey for 1-2 minutes until fluid
5. Add the honey to the nuts mixture. Add the flour and cocoa. Mix well
6. Place the cake mix into the pan, level with a knife. Bake for 20 minutes
7. Remove from the oven and leave to cool for 10 minutes. Remove panforte from the pan and let cool completely on a cooling rack. When it is cold, dust with some powdered sugar. You can preserve it for about two weeks in a tin box.

Note: You can substitute dried figs with raisins (about 150 g, 5 oz) soaked in water for 20 minutes and then lightly squeezed. Paola