Panforte (Christmas Cake)

serves 14

THIS POPULAR SPICED CHRISTMAS CAKE FROM THE TUSCAN CITY OF SIENA IS CALLED PANFORTE AND IS SIMILAR TO MEDIEVAL RECIPES, SUCH AS GINGERBREAD. IT DEVELOPED FROM A KIND OF A FRUITCAKE THAT WAS A NUTRITIOUS AND NON-PERISHABLE FOOD IN WINTER. THE RECIPE WAS LATER REFINED USING THE SPICES THAT WERE TRADED IN SIENA AND OTHER PLACES.

ingredients

¾ in cup hazelnuts

¾ cup almonds

½ cup chopped candied peel

⅓ cup finely chopped dried apricots

⅓ cup finely chopped candied pineapple

grated rind of 1 orange

⅓ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

½ cup granulated sugar

¾ cup honey

confectioners’ sugar, for dusting

1 Preheat the oven to 350 °F. Line an 8-inch loose-bottom, round cake pan with parchment paper.

2 Spread out the hazelnuts on a baking sheet and toast in the preheated oven for 10 minutes, until golden brown. Transfer to a dish towel and rub off the skins.

3 Meanwhile, spread out the almonds on a baking sheet and toast in the oven for 10 minutes, until golden. Watch them carefully, because they can burn easily.

4 Reduce the oven temperature to 300 °F. Chop all the nuts and put into a large bowl. Add the candied peel, apricots, pineapple, and orange rind to the nuts and mix well.

5 Sift together the flour, cocoa, cinnamon, coriander, nutmeg, and cloves into the bowl and mix well.

6 Put the granulated sugar and honey into a saucepan set over low heat and cook, stirring continuously, until the sugar has dissolved. Bring to a boil and cook for an additional 5 minutes, until thickened and beginning to darken. Stir the nut mixture into the saucepan and remove from the heat.

7 Spoon the batter into the prepared cake pan and smooth the surface. Bake in the oven for 1 hour, then remove from the oven and let cool in the pan completely. Carefully turn out of the pan and peel off the parchment paper. Place on a cake plate, dust with confectioners’ sugar, and cut into slices to serve.

Recipe from Bake