Source:

Sunset's Italian Cookbook

Serves/Makes:1 8-inch cake

Ingredients

• 2-1/2 tbsp (35 ml) butter
• 2 cups (475 ml) (3/4 lb (.3 kg).) whole unblanched almonds, or 1 cup (225 ml) each almonds and filberts
• 1 cup (225 ml) candied orange peel, coursely chopped
• 1 cup (225 ml) candied lemon peel, minced
• 1 tsp (5 ml) grated lemon peel
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) ground coriander
• 1/4 tsp (1 ml) ground cloves
• 1/4 tsp (1 ml) ground nutmeg
• 1/2 cup (125 ml) flour
• 3/4 cup (175 ml) sugar
• 3/4 cup (175 ml) honey
• powdered sugar

Preparation

• Heavily butter the bottom and sides of a 8 inch or 9 inch cake pan with a removable bottom.
• Line bottom with brown paper, the butter the paper and dust it with flour.
• In a bowl, mix nuts, candied orange peel, candied lemon peel, grated lemon peel, cinnamon, coriander, cloves, nutmeg, and flour until the flour coats each particle.
• In a deep pan, over high heat, combine sugar, honey, and 2 tbsp (30 ml) of butter. Stir frequently.
• Cook quickly to 265 degrees (125 C.) (using a candy thermometer).
• Pour hot syrup into almond mixture and mix thoroughly.
• Pour into the cake pan and spread evenly.
• Bake at 300 degrees (150 C.) for 45 minutes, then cool thoroughly. Panforte should be firm to the touch.
• Loosen the sides with a knife, then invert onto a sheet of wax paper heavily dusted with powdered sugar.
• Remove the pan bottom and paper, and heavily dust the top with powdered sugar.
• Serve in small wedges with expresso, tea, brandy, or dessert wine.
• May be kept indefinitely if wrapped airtight.

Comments

After this request came in, we looked through about a dozen Italian cookbooks before running into this. It may not be the same as was on NPR, which inspired the request, but it should be good! Sunset calls this a cross between a fruitcake and a candy.