Panforte!

My Christmas battle cry! This is the fruitcake of the gods, I kid you not. My sister-in-law just sent me the link, since I nearly expired from euphoria after a slice (ok, a couple) of hers. Seriously, you will be aching with anticipation for Christmas 2006, if for no other reason than to make batch after batch of panforte bounty. Email me, and I'll send you my address so you can mail me a sample.

Here's the link to the Canada Post site, but in case they take it down, Here's my copy:

Rich panforte perfect for fruitcake lovers and haters

Ruth Phelan and Brenda Thompson
CanWest News Service

Tuesday, December 20, 2005


VANCOUVER -- You either love or hate fruitcake. If you fall into the latter category, try making a panforte, which is more like a confection than a cake.

Unlike many fruitcakes that require time to mellow, panforte is ready to eat the next day. It's rich, luscious flavour comes mainly from the whole nuts and fruit -- there's very little flour and only two tablespoons (30 mL) of butter in this panforte.

Panforte is a flat, round, almost flourless cake with a candy-like texture and an authentic medieval taste due to the addition of honey and white pepper. Some claim this cake has been made since the 11th century in Tuscany.

The traditional peppered fruitcake of Siena, Italy, panforte literally means "strong bread." With a texture reminiscent of both a chewy candy and moist spiced fruitcake, this rich, dense sweet is best cut in small wedges. Serve either with a sparkling white wine or a sweet dessert wine.

PANFORTE

Makes 16 servings

3/4 cup (175 mL) whole blanched almonds

3/4 cup (175 mL) hazelnuts, toasted

1 /2 cup (125 mL) dried cranberries

1 /2 cup (125 mL) coarsely chopped pitted dates

1 /2 cup (125 mL) coarsely chopped dried figs

1 /4 cup (50 mL) candied (glace) diced lemon peel

1 /4 cup (50 mL) candied (glace) diced orange peel

1 tablespoon (15 mL) finely grated orange zest

1 /2 cup (125 mL) all-purpose flour

3 /4 teaspoon (4 mL) ground cinnamon

1 /4 teaspoon (1 mL) ground cloves

1 /4 teaspoon (1 mL) ground coriander

1 /4 teaspoon (1 mL) ground nutmeg

Pinch ground white pepper

2 /3 cup (150 mL) liquid honey

2 /3 cup (150 mL) granulated sugar

2 tablespoons (30 mL) butter

Icing sugar

Grease 9-inch (23 cm) springform pan and line bottom and sides with parchment paper; lightly grease paper.

In large bowl, combine almonds, hazelnuts, cranberries, dates, figs, diced lemon and orange peel, and orange zest.

In small bowl, combine flour, cinnamon, cloves, coriander, nutmeg and pepper; add to almond mixture and toss to coat fruit pieces.

In small saucepan, combine honey, sugar and butter. Place over medium heat, stirring until butter melts. Bring to a boil and cook until candy thermometer reaches 248 F (120 C), about three to five minutes.

Quickly stir syrup into almond mixture; mix well. Using rubber spatula, immediately transfer to prepared pan and spread evenly.

Bake at 300 F (150 C) for about 60 minutes or until slightly raised and edge is firm. (Cake will firm as it cools.) Let cake cool in pan on rack. Remove side of pan and remove parchment paper from side of cake. Invert cake on to sheet of wax paper and remove parchment paper. Wrap panforte in parchment paper, then foil and let stand overnight. (To store: Let stand in a cool place for up to one week.)

To serve, dust top with icing sugar. Cut into small wedges.

Approximate nutritional analysis for each serving: 232 cal, 3 g pro, 9 g fat, 38 g carb.

Tip: To toast hazelnuts, spread nuts on rimmed baking sheet and bake at 350 F (180 C) for eight to 10 minutes or until fragrant and lightly browned. Transfer hazelnuts to tea towel; roll nuts around, inside towel, to remove as much of the skins as possible.

(VANCOUVER SUN) © The StarPhoenix (Saskatoon) 2005