Sienna Panforte
Sienna Panforte
Try this quick and easy Christmas fruitcake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • ¾ cup whole Hazelnuts, peeled, toasted and chopped
  • ¾ cup whole Almonds, toasted and chopped
  • ½ cup Candied Orange Peel, chopped
  • ½ cup Candied Lemon Peel, chopped
  • 6 tablespoons Thompson Raisins
  • 6 tablespoons All Purpose Flour
  • 2 tablespoons Cocoa Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ¼ teaspoon Nutmeg
  • Dash of Black Pepper
  • ⅔ cup Sugar
  • ⅓ cup Honey
  • 1+½ tablespoons Butter
  1. Preheat oven to 300º F
  2. Butter and line a 10-inch springform pan with parchment paper, on the sides and the bottom. Butter parchment (or spray with food release)
  3. In a large bowl, combine nuts, peel, raisins, flour, cocoa and spices
  4. In pot over medium heat, cook sugar, honey and butter until it reaches a temperature of 245 F (about 8 to 10 minutes)
  5. Working quickly, pour syrup over nut mixture, stirring until combined. The panforte stiffens quickly, so immediately spoon mixture into pan and spread to edges of pan
  6. Bake for 30 minutes. Allow to cool in the pan completely. Wrap and store at room temperature

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