Panforte - a traditional Christmas cake from Siena made with almonds, honey and spices.
Servings1x 22cm – 8.5 inch panforte
350gms– 12 oz. mixed citrus peelchopped
400gms– 14 oz. almondstoasted
150gms– 1 cup flour
20gms– 2.5 tbsp cinnamon powder
280gms– 1 1/3 cups sugar
100ml– 1/3 cup honey
Preheat the oven to 200°C – 390°F. Brush a 22cm – 8.5 inch springform pan with melted butter to lightly grease. Line the base with baking paper (traditionally we use a very thin wafer). Line the sides of the pan with baking paper as well. Keep aside.
In a bowl, mix together the citrus peel, toasted almonds, flour, cinnamon, nutmeg, clove, pepper and stir until well combined.
Place the honey and sugar in a pot and stir over medium-low heat until the sugar dissolves. Bring to the boil. Reduce the heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 116°C – 240°F or 'soft ball stage' (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball it's at soft ball stage.)
Stir in the almond and fruit mixture and, working quickly, stir until well combined.
Spoon into the prepared pan and smooth the surface with the base of a wet glass.
Bake in the pre-heated oven for 15 to 30 or until just firm (the longer you bake it, the harder, so the cooking time depends on your liking).
Remove from the oven and set aside to cool.
Dust the Panforte with icing sugar and cut into thin wedges to serve.