Panforte cut into slices on a plate, with tealights around

Panforte

Name: Panforte
Total time: 1 h
Yield: Serves 10
Cuisine: Italian
Ingredients: butter or oil for the tin; 100g pistachios; 100g blanched almonds; 100g hazelnuts; 100g soft dried figs chopped; 150g candied peel; 100g plain flour; 1 tbsp cocoa powder; 1 tsp ground cinnamon; a good grating nutmeg; ¼ tsp ground cloves; ground to make ½ tsp whole black peppercorns; 200g runny honey; 75g caster sugar; 1-2 tbsp icing sugar

Adam Bush

Published: November 29, 2021 at 5:03 PM

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Serves 10

Easy

Total time: 1 hr

0 reviews

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This Italian dessert is popular during the festive season. Chewy, nutty and sweet, it's packed with pistachios, almonds and dried fruits

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Alternatives

Complete the dish

Try this panforte recipe then check out our classic panettone, chocolate panettone, Christmas cake and Caribbean rum cake.

Ingredients

Nutrition

butter or oil

for the tin
100g pistachios
100g blanched almonds
100g hazelnuts
100g soft dried figs

chopped
150g candied peel
100g plain flour
1 tbsp cocoa powder
1 tsp ground cinnamon
a good grating nutmeg
¼ tsp ground cloves
ground to make ½ tsp whole black peppercorns
200g runny honey
75g caster sugar
1-2 tbsp icing sugar

Nutrition: per serving

kcal393
fat17.6g
saturates1.7g
carbs48.5g
sugars36.9g
fibre3.9g
protein8.2g
salt0.1g

Method

step 1

Heat the oven to 160C/fan 140C/gas 2 and oil and line a 20cm springform cake tin. Put the pistachios, almonds and hazelnuts onto a baking sheet and roast for 10 minutes. Finely chop half of the nuts, then roughly chop the remainder and tip all of them into a large bowl. Add the chopped figs and candied peel along with the flour, cocoa powder, cinnamon, nutmeg, cloves and black pepper, and a pinch of salt.
step 2

Pour the honey and sugar into a small pan and heat until it reaches 115C on a sugar thermometer. Alternatively, drop a ½ tsp into a glass of cold water. Leave for 30 seconds to cool, then squeeze between your fingers – it should be a soft ball. If the syrup dissipates in the water then it needs a little longer. If it goes into a hard ball then you have taken it too far. Pour the syrup into the bowl and mix really well until evenly combined.
step 3

Press the mixture into the tin, smooth over with a lightly oiled offset spatula and bake for 30 minutes. Remove from the oven and cool completely in the tin. Dust with icing sugar and cut into slices to serve.

NEFF oven tip:

No need to preheat in advance. Turn the oven onto rapid heat as soon as you are ready to put the mixture in the tin – by the time it is filled and smoothed over, the oven will be ready.

Head this way for more great Christmas dessert ideas

Festive Yule Log Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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