Italian Fruitcake – Panforte Recipe - The Fast Recipe Food Blog

italian fruitcake thickly sprinkled with powdered sugar with three cut slices.

Italian Fruitcake – Panforte Recipe

Learn how to make Italian fruitcake, also known as panforte. This rich, nutty dessert filled with dried fruit and spices is perfect for Christmas!

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 20

Maturing time 7

Servings slices

Calories 172kcal

Author Adina

Equipment

Springform 8 inches/ 20 cm
Frying pan
Bowl
Small saucepan

Ingredients

3.5 oz whole almonds 100 g, Note 1
3.5 whole hazelnuts 100 g
5.5 dried figs chopped, 150 g
1.8 oz candied orange peel 50 g, Note 2
1.8 oz candied lemon peel 50 g
½ cup + 1 tablespoon all-purpose flour 70 g/ 2.5 oz
1 teaspoon unsweetened cocoa powder
½ teaspoon cinnamon
½ teaspoon ground ginger
a pinch of salt
¾ cup+ 2 tablespoons powdered sugar 3.5 oz/ 100 g
⅓ cup honey 3.5 oz
2-3 tablespoons powdered sugar to sprinkle over the fruitcake

Instructions

Preheat the oven to 400°F (200°C) and line a springform pan with parchment paper.
Toast the nuts: Toast the almonds and hazelnuts in a frying pan for a few minutes, shaking the pan often to prevent burning. Once fragrant and golden, transfer them to a plate to cool.
3.5 oz whole almonds / 100 g + 3.5 whole hazelnuts / 100 g
Combine the dry ingredients: Chop the figs and place them in a large bowl. Add the candied orange peel, lemon zest, flour, cocoa powder, cinnamon, ginger, and salt. Mix well to combine.
5.5 dried figs/ 150 g + 1.8 oz candied orange peel / 50 g + 1.8 oz candied lemon peel/ 50 g + ½ cup + 1 tablespoon all-purpose flour / 70 g + 1 teaspoon unsweetened cocoa powder + ½ teaspoon cinnamon + ½ teaspoon ground ginger + a pinch of salt
Prepare the sugar mixture: Place the powdered sugar and honey in a saucepan. Bring to a boil, then cook for 2–3 minutes until the mixture is thick and syrupy. Stir constantly with a wooden spoon, being careful, as the mixture will be extremely hot.
¾ cup+ 2 tablespoons powdered sugar / 100 g + ⅓ cup honey / 100 g
Mix: Quickly pour the hot sugar mixture over the nut mixture. Stir rapidly to combine before the mixture begins to harden. Once it cools slightly and can be handled, knead it with your hands to ensure everything is evenly mixed.
Press into the pan: Transfer the mixture to the prepared springform pan and press it firmly into an even layer.
Bake the Italian fruitcake for 20 minutes. Remove from the oven and let it cool completely in the pan.
Finish: Generously sprinkle powdered sugar over the cake. Wrap it well and let it mature in an airtight container for 1 week before slicing.
2-3 tablespoons powdered sugar

Notes

Measurements: I recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Candied peel: They are an essential part of this recipe. However, I know that many people don’t like it at all. In this case, you can replace it with other candied fruit or just dried fruit.

Nutrition