Panforte di Siena is a typical sweet from the Sienese tradition, characterized by a soft texture and an intense flavor. This cake is made with a mixture of flour, walnut kernels, sugar, almonds, candied orange, candied citron, black candied popone, cinnamon, ground vanilla, coriander and cloves. It is baked in a pan with flour and cinnamon and served on wafers. It is a perfect dessert to enjoy during the Christmas holidays.
Blanch the walnuts and almonds in boiling water, then plunge them into cold water and peel them
Toast the nuts in a hot oven for 5 minutes, then chop them
Place the chopped mixture on the work surface, mix in the candied fruit cut into pieces, the cinnamon, vanilla powder, coriander, cloves and the flour, then knead
Heat the sugar in a saucepan until it begins to form clumps, then add it to the dough and work it further until you obtain a firm mixture
Place the dough in a baking pan lined with wafers, level it so it is fairly thin, then sprinkle the surface with a mixture of flour and cinnamon
Bake the cake in the oven at 140 degrees Celsius for half an hour, then let it cool on a wire rack
If you do not consume it all within a day, wrap it in a sheet of aluminum foil: it will keep for about a month
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Italy, Toscana
| Energy (kcal) | 434.64 |
| Carbohydrates (g) | 62.42 |
| of which Sugars (g) | 54.79 |
| Fat (g) | 18.13 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 6.9 |
| Fiber (g) | 4.57 |
| Sale (g) | 0.01 |
