- Sunset's Italian Cookbook
Serves/Makes:1 8-inch cake
- 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
- 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.
- 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.