Carol Field'S Panforte
Ingredients
Instructions
- Preheat the oven to 350 degrees. Toast the hazelnuts and almonds on separate baking sheets until the almonds are a pale golden color and the hazelnut skins begin to peel off, approximately 15 minutes (but watch closely). Rub the hazelnuts in a kitchen towel until the skins come off. Coarsely chop both nuts. Then combine the nuts, the candied citrus, the lemon zest, all the spices, and the flour in a large mixing bowl. Lower the oven temperature to 300 degrees.
- Butter the sides of a 9-inch springform pan, then line the pan with buttered parchment paper. In a large saucepan, heat the sugar, honey, and butter over low heat, stirring constantly, until it thickens and measures between 242 and 248 degrees. (Or drop a small amount in cold water: it will form a ball.) This will take less time than you think. Working quickly, pour the syrup into the mixing bowl and stir diligently to combine it with the other ingredients-- the mixture will harden almost immediately. When it is blended, scoop it into the prepared pan and smooth the top.
- Bake at 300 degrees for between 30 and 40 minutes. Do not worry if the cake does not look done: it will be spongy and wobbly, but it will harden out of the oven. Cool on a rack until firm, then remove the pan sides and invert onto a plate. For a traditional panforte, dust with a blizzard of confectioners' sugar.
Nutrition & Diet Analysis (per serving)
1113
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).