Italian Panforte

Okay, just one last Christmas recipe!

Most people know and love the panforte from the Tuscan heartland of Italy. ‘Panforte’ translates somewhat to ‘strong bread’, referring to the deep and spicy flavours usually associated with this delightful and mouthwatering dessert. The popularity of this dessert tend to peak just around the Holiday Season, so we thought why not make a version fit for our blog and philosophy?

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Our version is really simple, so no excuses there for not trying this one out yourself just in time for Christmas. The big secret here is all about picking the right ingredients; choose organic dried fruits for richness, muscovado or coconut sugar for a warm and deep sweetness, and buckwheat flour for that nutty flavour. Doing so will not only result in an intensely flavoured treat; it will also be gluten- and dairy-free, and if you choose maple syrup over honey it’ll be completely vegan as well.


Italian Panforte

(Makes 10 servings)

200 g nuts (we used 100 g pistachio and 100 g walnuts)
225 g dried fruits (we used a mix of figs, dates, and apricots)
50 g buckwheat flour + extra for dusting
125 g honey (use maple syrup for vegan version)
125 g muscovado or coconut sugar
Zest of 1 organic orange
½ tsp cinnamon
¼ tsp allspice

Preheat the oven to 150 C / 300 F. Line a 20 cm (8 inch) round baking pan with baking paper.

Chop the nuts rough and the dried fruits fine. Add to a bowl along with buckwheat flour, orange zest, cinnamon and allspice.

Heat honey and muscovado sugar in a small pan until the sugar melts and starts to bobble. Let it bobble for 20-30 seconds before removing it from the heat. Add the melted honey and muscovado sugar to the bowl with other ingredients and mix well with a spatula. Transfer to baking pan and make sure it’s evenly spread. Then bake in the oven for 40 minutes.

Let the cake cool down completely before you dust it with buckwheat flour.


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