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Panforte Christmas Cake

Panforte Recipe

A rich, Christmas cake to share with friends over a cup of coffee or tea. Filled with macadamia nuts and hazelnuts, espresso, honey and raw cocao. This recipe is refined sugar free. A very simple cake to make and lovely to gift to others.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1/2 cup dried craisins (cranberries)
  • 1/2 cup of dried dates - chopped
  • 1 cup mixed dried fruit
  • 3/4 cup hazelnuts - chopped
  • 2 cups macadamia nuts - chopped
  • 3 tablespoons raw cocao powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup plain organic flour
  • 1/2 cup espresso coffee
  • 2/3 cup honey
  • 1/2 coconut sugar
  • 50 grams butter

Instructions

  1. Line the round cake(s) tin with baking paper
  2. To a bowl add all of the ingredients except the coffee, honey, coconut sugar and butter
  3. Turn on the oven to heat to 130 degrees
  4. Add the coffee, honey, coconut sugar and butter to a saucepan and over medium heat wait until the butter melts. When bubbles just start to appear in mixture, stir and remove from the heat
  5. Add the liquid to the bowl of dry ingredients and stir well to combine
  6. Pour the mixture into the lined cake pan(s)
  7. Jiggle to settle and place into the heated oven
  8. Cook the small individual sized panforte for 15 minutes, the larger size will take 30 minutes (see note for pan sizes used).
  9. You can tell that the cake is cooked when you see the cake just starting to crack around the nuts on the surface of the cake.
  10. Remove the cake from the oven and allow it to cool in the tin for 5-10 minutes and then gently remove
  11. Once the panforte has completely cooled wrap it in baking paper, seal in an airtight bag and wrap to gift or place into an airtight container or cake tin
  12. It is tempting to cut a large slice (as per my image), especially if you have smelt it cooking but it is a rich cake. Serve small slices.

Recipe Notes

This recipe made 1 large panforte and two small ones. (sized - small 10cm, large 21 cm)
Use a cake tine with a removable base if available.
The cook time is impacted by the size of the pan that you use. The mixture will make two larger sized ones.