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Photo from Crixa Cakes in Berkerly, CA. This recipe is by Chefs Duskie Estes and John Stewart of the restaurants Zazu Restaurant and Bovolo Restaurant in Sonoma County, California. I slightly adapted this recipe. An Italian confection that is a cross between fruit cake, candy, and honey cakes called Lebkuchen (lasting cakes. It is a wonderful confection and so easy to make. I usually make this for the Christmas season, but it is wonderful any time of the year. It is best eaten, sliced into very thin slices, served after dinner with an good port wine or a dessert wine, tea or coffee. The name panforte, "strong bread," is due to its strongly spicy flavor. In Italy it's also called Siena cake. Originally a Christmas pastry, panforte is now enjoyed year round by Italian cuisine enthusiasts. Check out more of Linda's wonderful Cake Recipes and her favorite Panforte Di Siena recipe. Fig and Walnut Panforte 1 1/2 cups toasted walnuts* * To toast nuts, preheat oven to 350° F. Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet. Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning, or until they are golden brown. Remove from oven and remove from pan; let cool. Preheat oven to 300° F. and adjust oven rack to center position. Brush an 8-inch springform pan with nonstick spray. Cut a dish of parchment paper to fit pan bottom; pat gently into place and spray with nonstick spray. In a small bowl, mix the walnuts with the raisins, currants, figs, flour, orange zest, lemon zest, cinnamon, cloves, nutmeg, coriander, cardamom, and white pepper; set aside. In a medium saucepan over low heat, combine the sugar, honey, and butter. Cook, stirring occasionally to prevent scorching, until mixture comes to a full boil and reaches a temperature between 242 degrees F. and 248 degrees F. on a candy thermometer (soft ball stage); remove from heat. Immediately pour into the walnut mixture and stir together quickly. Pour batter into prepared springform pan. Smooth top with the slightly wet palm of your hand. It hardens quickly so work fast. Place cake in center of middle oven rack. Bake about 30 to 40 minutes until set. Remove from oven; cool completely on a wire rack. When cool, loosen panforte from pan by running a small knife around perimeter (if using a springform pan, remove sides of springform pan). Use knife to peel away parchment paper. When cool, it can be wrapped in several layers of plastic wrap and a layer of aluminum foil and stored in an airtight container for several weeks, or frozen for up to six months. Serve at room temperature. Cut into small wedges to serve. Makes 16 servings.
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