Panforte is an Italian Christmas Cake made with honey, nuts, chocolate, spices, and dried fruit. It is enjoyable at anytime of the year.


  • 150g prunes, chopped

  • 150g dried figs, chopped

  • 100g mixed peel

  • 200g roasted hazelnuts

  • 200g roasted blanched almonds

  • 1 and a half cups plain flour

  • 2 teaspoons cinnamon

  • 1 cup honey

  • 200g caster sugar

  • 200g dark chocolate, melted

  • Icing sugar for dusting on top


  • 1.

    Preheat oven to 200 degrees celcius.

  • 2.

    Combine all ingredients in a mixing bowl except for honey, sugar and chocolate.

  • 3.

    Place honey and sugar in a saucepan on a low heat and stir until sugar has dissolved. Simmer for about 5 minutes without stirring until it reaches a 'soft ball' consistency. (To test for this, when a small amount is dropped into cold water it should form a soft ball. Getting the soft ball consistency is important. If the honey syrup is under cooked the panforte will be soft and wet. If it is over cooked it will be dry and hard.)

  • 4.

    Add melted chocolate and honey syrup to the dry ingredients and combine well.

  • 5.

    Line a 20 x 25cm tin with baking paper.

  • 6.

    Press mixture into tin and bake for 25 minutes or until the sides begin to firm. Cool, turn out and cut into portions.

  • 7.

    Store in an airtight container until needed.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 343kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 53g
  • Sugar 35g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
that cake is originary of the High Maremma's territory in Tuscany(Italy) and is the most noble cake born only for a princess many centuries ago.Most famous is the Siena's Panforte, but many Italian chefs are agree to say that the best and mopre softly panforte is made in Val di Cornia, precisiously between the area form Massa Marittima and Suvereto