The Panforte Christmas Cake

Perhaps one of the popular desserts associated with Christmas is our good ol' fruit cake. While browsing through the net to find a good fruit cake recipe I somehow ended up with another Christmas cake recipe the Italian Panforte (pronounced pan-FOHR-tay) which is as delectably delicious as its counterpart. This cake is best served with hot tea or milk.

Ingredients for Panforte:

3 ounces (90 grams) semi-sweet chocolate, chopped

1 cup (125 grams) toasted and coarsely chopped hazelnuts

1 cup (120 grams) toasted and coarsely chopped blanched almonds

1 cup candied citrus (170 grams) (citron, lemon and/or orange peel)

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/2 cup (70 grams) all purpose flour

1 tablespoon Dutch-processed cocoa powder

2/3 cup (130 grams) granulated white sugar

2/3 cup (160 ml) honey

Procedure: Butter and line with parchment paper an 8-inch (20 cm) tart pan. Alternatively, and for a more authentic look, line the pan with edible rice paper (available at Asian markets).

First melt the chocolate in a stainless steel bowl over simmering water. Set aside. Then in a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.

In a saucepan, stir together the sugar and honey. Place the saucepan over medium heat and bring to a boil, stirring until sugar has dissolved. Then clamp a candy thermometer to the side of the saucepan. Continue to boil the mixture over medium heat, without stirring, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C).

Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture. The mixture will stiffen quickly so once combined, transfer to the prepared pan. With damp hands, or the back of a spoon or offset spatula, evenly spread the Panforte, smoothing the top.

Bake in a 300 degree F (150 degree C) oven for about 30-35 minutes or until the surface has fine blisters. Remove from oven and place on a wire rack. While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with confectioners' (powdered/icing) sugar. Gently rub the sugar into the cake. (Note: if you have lined the pan with rice paper you may find it has torn. If that is the case simply add more rice paper, using a little egg white as glue.)

Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place. Well wrapped this cake will keep several months.

Serve this cake in thin slices as it is quite rich.

Makes 1 - 8 inch (20 cm) cake.

Note: To remove the skins of the hazelnuts as well as to toast them: bake in a 350 degree F (180 degree C) oven for 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then briskly rub the nuts in the towel to remove the skins. Let cool before using. Toasting the nuts not only removes the bitter skins but also enhances the sweet, rich, buttery flavor of the nut.

To toast the almonds: bake in a 350 degree F (180 degree C) oven for about 5-10 minutes or until lightly browned. Watch carefully as they can burn easily. Remove from oven and let cool before using.

Source: http://www.joyofbaking.com/Panforte.html