Called the "King of Sienese Sweets", panforte is a specialty of the gorgeous Tuscan city. This holiday cake is densely packed with candied fruits like citron, melon and orange, toasted almonds and hazelnuts, and a blend of spices. Traditionally served in small wedges with Vin Santo or espresso, we love to have this cake after a large feast because while it is rich, you only need a small amount.
We're proud to offer three classic variations on this ancient cake.
Panforte Margherita - this is the most traditional version. Simply candied fruit and nuts. 450 grams.
Panforte Fiorito - a luscious layer of marzipan tops this dense version of the classic. 450 grams.
Panfore Nero- the most deeply flavored of them all, this cake is topped with a layer of clove, black pepper, cinammon, and cocoa powder. 450 grams.
Posted by Frances McCullough on 19th Dec 2011
I was given the Margherita, and quickly ordered another for friends after I tasted it. I'm a panforte freak, and for me the best is the one I found in England, wrapped in a plain purple paper with gold string tying it all up.
I can never remember the name, but it's an ancient 500-year-old company that doesn't seem to distribute in the US. That one had a bit more orange and almond than this one, but they're equally fragrant with nutmeg and subtle spicing. Very moreish....