Panforte di Siena – a traditional Tuscan Christmas cake made with candied fruit, mixed nuts and warm spices, finished with a generous dusting of powdered sugar. Dense, chewy and deeply flavored, this fruitcake is a fantastic festive treat and makes a beautiful homemade gift.
The moment you bite into panforte it tastes of the holidays: honeyed sweetness, citrusy candied peel, crunchy nuts and warming spices all combine to create that unmistakable Christmas flavour.
Like Ricciarelli (one of my favorite Christmas cookies), panforte hails from Siena in Tuscany. It evolved from an older spicy cake called panpepato, which uses a pronounced blend of spices and sometimes pepper.
During two years living in Siena we sampled many versions of panforte. Bakeries display it beautifully wrapped for gifting, and each shop offers its own twist. This version is straightforward to make at home, stores well and is ideal for sharing — though you’ll likely want to keep a few slices for yourself.
Ingredients – what you need
To prepare panforte you’ll need: flour (Italian 00 or all-purpose), mixed nuts (blanched almonds and hazelnuts work well), candied mixed peel, runny honey, sugar, and warm spices (ground cinnamon, coriander, cloves and a pinch of nutmeg). Finish with powdered sugar for dusting.
Essential equipment: a 7–8 inch springform or cake pan, baking parchment or edible rice paper, and a silicone spatula to handle the sticky mixture.
How to make Panforte – step by step
1. Preheat the oven to 320°F (160°C). Line a 7–8 inch cake pan with parchment paper, covering the base and sides; a light smear of butter or oil helps the paper stick. If using rice paper, it is edible and can remain in place.
2. Combine the flour, ground spices, chopped nuts and candied peel in a large bowl and set aside.
3. In a wide saucepan or Dutch oven, warm the sugar and honey over medium heat, stirring until the sugar dissolves and the mixture begins to bubble gently.
4. Reduce the heat to low and quickly add the dry mixture to the honey-sugar syrup. Stir briskly with a silicone spatula until everything is evenly combined — the mixture will be very sticky.
5. Transfer the mixture into the prepared pan, pressing and smoothing it as evenly as possible.
6. Bake for about 35 minutes. Remove from the oven and allow the panforte to cool completely in the pan.
7. Once fully cooled, lift the cake out using the parchment, dust generously with powdered sugar, slice and serve. Store in an airtight container; it will keep well for several weeks.
Top tips and recipe FAQs
- Line the pan well – traditionally rice paper is used, but parchment works fine; make sure it reaches the sides so the cake lifts out easily.
- Work quickly – once the honey mixture cools it thickens, so combine and transfer to the pan promptly.
- Use a silicone spatula – its non-stick surface makes stirring and folding the sticky mixture much easier.
- Cool completely – dust with powdered sugar only after the cake is fully cooled, otherwise the sugar will dissolve.
- Perfect for gifting – wrap in wax paper and tie with a ribbon for a lovely homemade present.
Any combination you prefer will work. Blanched almonds and hazelnuts are classic; pistachios make a tasty, colorful addition.
Packed in plastic wrap and kept in an airtight tin, panforte will keep for up to three weeks at room temperature.
Yes. Wrap tightly in plastic and foil or place in a freezer-safe container. Thaw fully before serving.
More Italian Christmas desserts
- Chocolate Salami (Salame di Cioccolato)
- Pandoro Christmas Tree Cake (Pandoro)
- Struffoli – Italian Honey Balls
- Panettone-based Ice Cream Cake
- Panettone Bread Pudding
If you try this Panforte recipe, please rate it and share your experience in the comments. I love hearing how recipes turn out in your kitchen.
Panforte
By Emily
Equipment
- 7–8 inch cake pan
- Silicone spatula (helps with sticky mixture)
- Non-stick baking parchment
Ingredients
- 1 cup Italian 00 or all-purpose flour (140g)
- 1 cup sugar (200g)
- 3 cups mixed nuts (about 300g), e.g. almonds and hazelnuts
- 1 heaped cup candied mixed peel (200g)
- ½ cup runny honey (150g)
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground coriander
- Pinch of nutmeg
For serving
- Powdered (icing) sugar for dusting
Instructions
- Preheat the oven to 320°F (160°C). Line a 7–8 inch cake pan with parchment paper, covering base and sides.
- Mix the flour, spices, nuts and candied peel in a large bowl and set aside.
- Heat the sugar and honey in a large pot over medium heat, stirring until the sugar dissolves and the mixture bubbles gently.
- Reduce to low, add the dry mixture and stir quickly until fully combined. The mixture will be very sticky.
- Spoon into the prepared pan and press/smooth evenly.
- Bake for 35 minutes. Remove and cool completely in the pan.
- Lift out, remove parchment (if using), dust with powdered sugar, slice and serve. Store in an airtight container for up to three weeks or freeze for longer storage.
Notes
- Rice paper is traditional and edible, but parchment paper is a convenient alternative.
- Stir and transfer the mixture quickly before the honey cools and hardens.
- Allow the cake to cool fully before dusting with sugar or slicing.
- Wrap in wax paper and ribbon for a lovely homemade gift.
- Store wrapped in an airtight container for up to three weeks, or freeze. Thaw completely before serving.
Nutrition
Calories: 300 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 15 g | Sugar: 32 g
Nutrition information is an approximation.