Panforte: Italian Fruitcake
A traditional Tuscan Christmas dessert with spices, nuts, and candied fruit.
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- •Whole almondstoasted, with skins
- •Candied citrondiced
- •Candied orangediced
- •Flour
- •Ground juniper berry(optional)if available
- •Nutmegground
- •Powdered ginger
- •Clovesground
- •Corianderground
- •Cinnamonground
- •Honey
- •Powdered sugar
- •Vinsanto wine(optional)or water
- 1
Toast whole almonds with skins at 180°C (350°F) for 5-7 minutes until fragrant.
7 min
- 2
Dice candied citron and orange.
5 min
- 3
Combine dry ingredients: toasted almonds, flour, spices, candied orange, and citron.
5 min
- 4
Prepare a springform cake pan with edible rice paper on the bottom and butter and flour the sides.
5 min
- 5
Make syrup by combining vinsanto wine, honey, and powdered sugar. Dissolve together.
5 min
- 6
Pour syrup into dry ingredients and mix thoroughly. Press mixture into the cake pan.
5 min
- 7
Bake at 150°C (300°F) for 30 minutes until edges begin to bubble.
30 min
- 8
Remove from oven, push down bubbled edges, let rest, then remove from pan to cool.
10 min
- 9
Decorate with a generous layer of powdered sugar.
5 min
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