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{{#seo:
|title=Panforte recipe
|titlemode=replace
|keywords=#panforte #cake #icingsugar #honey #rice #groundcinnamon #bake #melon #plainflour #butter #greaseproofpaper
|hashtagrev=032020
|description=Panforte is a traditional spiced cake from Siena in Tuscany, which is often consumed at Christmas and other special occasions.
}}

Panforte is a traditional spiced [[Cake|cake]] from Siena in Tuscany, which is often consumed at Christmas and other special occasions. It comes in two varieties:

Dark - the top is coated in [[Spices|spices]] and contains candied [[Melon|melon]]

White - the top is sprinkled with [[Sugar|sugar]]

The white sort is often called 'Panforte Margherita' and was so named in honour of the visit to Siena of Queen Margherita of Savoy in 1879. It is this variety which is most commonly seen today and is the subject of this recipe.
{{recipesummary
|DatePublished=23rd November 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = 6
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 50 minutes
|TotalCalories = 3368
|PortionCalories = 561
|Image = [[Image:Tes recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Nicer than Christmas Cake!''

4/5 

🤶🤶🤶

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients

| 50g clear [[Honey|honey]], preferably [[Italian]] wildflower (millefiori)
| 230g [[Muscovado sugar|muscovado sugar]]
| 140g [[Plain flour|plain flour]]
| 230g whole [[Almonds|almonds]], unpeeled
| 350g [[Candied peel|candied peel]]
| 3 [[Oranges|oranges]], [[Zest|zest]] only, [[Grated|grated]]
| ½ teaspoon [[Ground cinnamon|ground cinnamon]]
| ¼ teaspoon [[Ground|ground]] [[Nutmeg|nutmeg]]
| ¼ teaspoon [[Ground cloves|ground cloves]]
| ¼ teaspoon [[Ground black pepper|ground black pepper]]
| 70ml water
| [[Rice]] paper, for lining the bottom of the [[Cake|cake]] tin
| [[Icing Sugar|icing sugar]] for dusting
}}
===[[Mise en place]]===

* Pre-heat the [[Oven|oven]] to 170° C (gas 3), [fan oven 150° C]

===Method===
{{RecipeMethod

| Lin the base of a 20cm / 8in [[Cake|cake]] tin with [[Rice|rice]] paper.
| Line the sides with [[Greaseproof paper|greaseproof paper]] and grease with [[Butter|butter]] or [[Groundnut oil|groundnut oil]] (Vegans) or use [[Bake-O-Glide]].
| In a large pan, melt the [[Honey|honey]] and [[Sugar|sugar]] over a medium heat - do not allow to burn.
| In a bowl, mix all of the remaining ingredients, except the water and [[Icing Sugar|icing sugar]].
| Once the mixture in the [[Saucepan|saucepan]] is bubbling, stir in the [[Fruit|fruit]] mixture and the water.
| Carry on cooking until the mixture takes on a slightly sticky texture.
| Pour into the [[Cake|cake]] tin and [[Bake|bake]] for about 35 minutes.
| Allow to cool and dust with sifted [[Icing Sugar|icing sugar]].
}}
===Serving suggestions===
Cut into [[Wedges|wedges]] and serve as it is, with [[Tea|tea]] or [[Coffee|coffee]]. It can also be served instead of Christmas [[Cake|cake]] or pudding, in which case, a dollop of Chantilly [[Cream|cream]] would be lovely.
===Recipe Source===
[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2012:231:0006:0011:EN:PDF European Commission: IGP Panforte di Siena documentation]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Bread and baking]]
[[Category:Historic recipes]]
[[Category:Sweets and desserts]]
[[Category:Vegetarian recipes]]
[[Category:Fruit recipes]]
[[Category:Baked or roasted]]

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Panforte - Revision history

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