This Italian fruitcake recipe is faithful to its Tuscan roots! Panforte Margherita is a Tuscan Christmas dessert that dates back to the late middle ages and is popular during the holiday season in Italy.
5ozpowdered sugarplus more for topping the Panforte!
2tbspwater or sweet wineVin Santo, for example
1tspcinnamon
1tspnutmeg
½tspcloves
¼tspcoriander
¼tsppowdered ginger
¼tspjuniper
rice paperfor the base
Instructions
Prepare the Ingredients
Place the almonds in one layer on a baking sheet. Toast the almonds in a preheated oven at 350°F (180°C) for 5-7 minutes. Toast just until fragrant. Then, set them aside to cool.
11 oz almonds
Chop the candied orange and citron.
4 oz candied orange, 4 oz candied citron
Combine the Dry Ingredients
Combine all of the following in a large mixing bowl: flour, cooled toasted almonds, the spices and the chopped candied orange and citron. Set the dry ingredients aside.
Line the bottom of a springform cake pan with edible rice paper. Butter and flour the sides of the cake pan. Preheat the oven to 300°F (150°C).
rice paper
Prepare the Syrup
Combine the wine (or water), honey and powdered sugar in a small saucepan. Cook the ingredients over low heat until the powdered sugar is thoroughly dissolved. The syrup will bubble.
5 oz honey, 5 oz powdered sugar, 2 tbsp water or sweet wine
Add the Syrup to the Dry Mix
Immediately pour the hot syrup into the dry mixture and mix everything together quickly! Use a large stiff spoon or spatula, dipped in water. This will help prevent it sticking as you mix the ingredients.
Transfer and Bake!
Transfer the sticky mixture to the springform pan. Spread the mixture evenly in the pan. Bake in the oven for 30 minutes, or just until the edges become to bubble.
Remove the cake from the oven. Using the back of wet spoon or spatula, press down the edges of the cake so that it is even with the rest. Let the cake cool a couple of minutes, then remove it still warm from the springform pan.
Cool the cake. Then, top the cooled cake generously with powdered sugar. Buon appetito!