Siena Cake Panforte De Siena
Transport your taste buds to the heart of Tuscany with the timeless elegance of Siena Cake, also known as Panforte de Siena. This traditional Italian dessert, rich with roasted hazelnuts and almonds, sweet dried figs, and zesty candied citrus peel, is a celebration of bold flavors and rustic charm. Spiced with warm notes of cinnamon, nutmeg, and cloves and balanced by the bittersweet depth of dark chocolate, this dense, chewy confection is bound together by a luscious honey-sugar syrup for an irresistible texture. Perfectly baked and finished with a snowy dusting of powdered sugar, Panforte is ideal for festive occasions, as a sophisticated after-dinner treat, or even as a unique edible gift. Easy to prepare and brimming with history, this classic cake is best enjoyed sliced into thin wedges to savor every complex bite.
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Recipe Information
Ingredients
- 150 grams Hazelnuts
- 150 grams Almonds
- 200 grams Dried figs, chopped
- 100 grams Candied orange peel, chopped
- 50 grams Candied lemon peel, chopped
- 50 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 150 grams Honey
- 150 grams Granulated sugar
- 50 grams Dark chocolate, finely chopped
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 160°C (320°F). Grease an 8-inch (20 cm) round cake pan and line the bottom and sides with parchment paper.
Spread the hazelnuts and almonds on a baking sheet. Roast them in the oven for about 10 minutes until lightly golden and fragrant. Allow them to cool, then roughly chop.
In a large bowl, combine the chopped hazelnuts, almonds, dried figs, candied orange peel, and candied lemon peel. Add the flour, ground cinnamon, ground cloves, and ground nutmeg. Mix well to coat all the fruits and nuts in the flour and spices.
In a small saucepan, combine the honey and granulated sugar. Cook over medium heat until the sugar dissolves completely and the mixture begins to bubble gently.
Remove the saucepan from heat and stir in the chopped dark chocolate until fully melted and smooth.
Pour the honey-sugar-chocolate mixture over the fruit and nut mixture. Use a wooden spoon or spatula to mix everything thoroughly until evenly combined. The batter will be thick and sticky.
Transfer the mixture into the prepared cake pan. Press it down firmly and evenly using wet hands or the back of a spoon.
Bake in the preheated oven for 35-40 minutes. The cake should be slightly firm to the touch and aromatic when done.
Remove the cake from the oven and let it cool completely in the pan. Once cooled, carefully remove the parchment paper.
Dust the cooled cake with powdered sugar before serving. Slice into thin wedges to serve, as it is very dense and flavorful.
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 679.6 g | 247% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 526.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
