Italian Christmas cake Panforte

The most famous Sienese delicacy is panforte, the “strong” bread, also called panpepato, a savory bread (with pepper). This spice cake consists of flour, dried fruit, and nuts. The history of the origin of panforte is very interesting. Dated 1205, the first written testimony certifying that panforte, or panpepato, was traditionally prepared in the Siena area was from the monastery of Montechelso. It reports that the peasants had to pay the monks a tax in produce, i.e., spicy bread. According to this source, the monastery played a major role in the history of spicy bread. Here is how one of the manuscripts found speaks of it.

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Nicolo de Salimbeni, an exceptionally generous young man from a very good Sienese family, lived without following Christian laws. But then he decided to turn his face toward religion. He came to the monastery and brought with him all the goods he had. Among all the things was a little bundle of spices, so valuable at the time. And also the recipe for which these spices are required. Sister Berta, a nun at the monastery of Montechelso, was blessed with such a valuable gift. She made the bread according to the recipe, but she found the delicacy too refined for the convent. So she sent the unusual recipe as a gift to the bishop’s curia.

The recipe for this spicy bread was passed from bishop to bishop until it reached Ubaldino, brother of Cardinal Ottaviano degli Pila. Ubaldino was such a good cook that Dante immortalized him in the “Purgatory” of his “Divine Comedy. Ubaldino improved the recipe by adding almonds, hazelnuts, candied fruit and a few spices. Siena panforte quickly became a product of luxury and a major export item. Panforte is considered an excellent stimulant because of its content of nuts, honey, and spices. Mostly, this treat is made during the winter season or for Christmas. There are as many variations of Panforte as there are women in Italy because each of them prepares this delicacy to her own taste.

Italian Christmas cake Panforte

INGREDIENTS

  • 150 gr. prunes
  • 125 g. dried apricots
  • 85 g. seedless dates
  • 50 g. dried pineapples
  • 80 g. walnuts
  • 75 g. hazelnuts
  • 75 g. powdered sugar
  • 75gr. brown sugar
  • 110 g. mint syrup
  • 110 g. flour
  • 100 g. dark chocolate
  • 2 tbsp. cocoa
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg

Instructions

Mix flour, cocoa, cinnamon, nutmeg and ginger together.

Italian Christmas cake Panforte

The apricots, prunes and dates cut into slices.

Italian Christmas cake Panforte

Pour the syrup into a saucepan, add the powdered sugar and brown sugar, and put it on the fire.

Italian Christmas cake Panforte

Stirring, wait for the sugar to dissolve.

Italian Christmas cake Panforte

Combine all the dried fruit and nuts.

Italian Christmas cake Panforte

Add flour with cocoa and spices, mix.

Italian Christmas cake Panforte

Pour in the syrup and sugar, stir.

Italian Christmas cake Panforte

Add chocolate melted in a water bath, stir.

Italian Christmas cake Panforte

It will be difficult to stir with a spoon, so use your hands. Place the ready mass into a greased baking dish and smooth it out with your hands.

Italian Christmas cake Panforte

Bake at 150°C for about 45 minutes. Let cool. Let stand for 24 hours.

Italian Christmas cake Panforte

Sprinkle with powdered sugar before serving.

Italian Christmas cake Panforte

Slice into bite-sized pieces.

Italian Christmas cake Panforte

Bon appetit!

Italian Christmas cake Panforte

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