55 minutes

    Panforte is a dense Italian fruit cake known for its spiciness - notably, it contains pepper! It's often served after a meal.


    Queensland, Australia
    2 people made this

    Makes: 1 panforte

    • 400g whole blanched almonds, toasted
    • 400g raw shelled pistachios
    • 200g raisins
    • 200g currants
    • 300g mixed peel
    • 120g sliced dried figs
    • 120g sliced dried apricots
    • 200g plain flour
    • 20g cocoa powder
    • 2 teaspoons cinnamon powder
    • 1 teaspoon white pepper powder
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground coriander
    • 300g dark chocolate, chopped
    • 30ml water
    • 300g honey
    • 200g caster sugar

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 160 degrees C. Line a 20x22x4cm tray with baking paper (or edible rice paper).
    2. In a large bowl, mix the almonds, pistachios, raisins, currants, mixed peel, figs, apricots, flour, cocoa, spices and chocolate.
    3. Bring the water, honey and sugar to boil and pour over the mix in the bowl. Mix well.
    4. Press into the tin, oiling your hands to help pat it out. Bake for 35 minutes until the top is covered in fine blisters.

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