plate of panforte cut into wedges


Enjoy this Tuscan cake made with dried fruits and nuts with a glass of sweet wine or coffee, or wrap up and give as a homemade gift
Course Cakes, Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 20
Calories 170kcal
Author Jacqueline Bellefontaine


  • 125 g pistachios
  • 125 g blanched almonds
  • 100 g dried apricots chopped
  • 100 g dried figs chopped
  • 75 g crystallised ginger chopped (candied)
  • 75 g plain flour
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • 150 g caster sugar
  • 125 g clear honey
  • icing sugar to dust


  • Preheat the oven to 150°C (140°C fan) /300°F/gas mark 2. Grease and line the base of a 15cm (6in) cake tin and 9 bun tins with a disc of parchment.
  • Spread the nuts out in a single layer on a baking sheet and toast in the oven for 5–10 minutes, until pale golden. Take care not to overbake them.
  • Transfer the nuts to a bowl and add the chopped apricots, chopped figs, ginger, flour and ground spices. Mix until well combined.
  • Place the sugar and honey in a pan, heat gently, stirring until the sugar has dissolved and the mixture comes to the boil.
  • Remove from the heat and add the fruit and nut mixture. Mix quickly stirring until well combined. Take care the honey mixture will be very hot and can give a nasty burn.
  • Place half the mixture in the cake tin and flatten with the back of a spoon or a palette knife. Divide the remaining mixture between the bun tins and press down to level the top.
  • Bake the individual panforte for 35 minutes, until the top of the mixture is set and is just dry to the touch. Check this by pressing the flat side of the blade of a dinner knife gently onto the panforte to check the mixture is dry.
  • Bake the larger panforte for a further 10 minutes or until the surface is dry testing in the same way.
  • Allow to cool for a few minutes in the tin before loosening the edges with a knife and transferring to a wire rack and allowing to cool completely. Remove the parchment from the base of the panforte and sprinkle generously with icing sugar. Store in an airtight container until required.


Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Sodium: 3mg | Potassium: 204mg | Fiber: 2g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 0.9mg