This traditional Italian favorite is a jewel-like cake of dried fruit and toasted nuts, bound together with honey and gently spiced for the holidays. Panne Forte highlights the natural sweetness and texture of apricots, cherries, dates, figs, hazelnuts and almonds, finished with orange zest and vanilla for brightness. Read on for clear instructions, practical tips, and small variations to make this cake your own.
- 2⅓ cups (264 grams) hazelnuts, toasted, skins removed and roughly chopped
- 1¾ cups (198 grams) sliced almonds
- 1⅔ cups (209 grams) all-purpose flour
- ¾ cup (96 grams) dried apricots, chopped
- ½ cup (64 grams) dried cherries
- ⅔ cup (85 grams) dates, chopped
- ⅓ cup (43 grams) dried Calimyrna figs, stems removed and chopped
- 1 orange, zested
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- 1¼ cups (250 grams) granulated sugar
- ⅔ cup honey
- 2 tablespoons (28 grams) unsalted butter
- Garnish: confectioners’ sugar
- Preheat the oven to 325°F (160°C). Prepare a 9-inch round cake pan by spraying it with baking spray that contains flour, or grease and flour the pan. Line the bottom with a circle of parchment paper for an easy release.
- In a large mixing bowl, combine the toasted hazelnuts, sliced almonds and all-purpose flour. Add the chopped apricots, dried cherries, chopped dates and chopped figs. Stir in the orange zest, scraped vanilla seeds, ground cinnamon, ground ginger, kosher salt and ground black pepper until the mixture is evenly mixed.
- In a medium saucepan over medium-high heat, combine the granulated sugar, honey and unsalted butter. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 2 minutes. Carefully pour the hot sugar-honey-butter syrup over the dry fruit-and-nut mixture. Use a wooden spoon to combine while the syrup is still hot. When the mixture has cooled enough to handle, knead it briefly with clean hands so the nuts and fruit become evenly coated. Press the combined mixture firmly and evenly into the prepared cake pan.
- Bake until the cake is set and a wooden pick inserted into the center comes out clean, about 30 to 45 minutes. Allow the cake to cool in the pan for 10 minutes. Run a sharp knife around the edges to loosen, then invert the cake onto a wire rack and remove the parchment paper. Turn the cake right side up onto a serving platter and dust lightly with confectioners’ sugar before serving.
- Storage: Panne Forte keeps very well. Wrap it tightly in plastic wrap and refrigerate for up to 1 month. It also stores at room temperature for up to 1 week when wrapped; refrigerating will help maintain freshness for longer periods.
This dense, chewy cake is ideal for holiday celebrations and makes a handsome gift when wrapped. Slice it thinly—the rich mix of nuts and dried fruit means a little goes a long way. If you prefer a softer bite, let the cake sit at room temperature for an hour before serving so the honey and oils from the nuts mellow and soften the texture slightly.
Tips and variations:
- For a different flavor profile, swap some nuts for pecans or walnuts, keeping total nut volume the same.
- If you don’t have a vanilla bean, use 1 teaspoon of pure vanilla extract in its place; add it to the hot syrup so the flavor disperses evenly.
- To intensify citrus notes, add a tablespoon of freshly squeezed orange juice along with the zest when combining the dry ingredients.
- If you like a glossier finish, brush the top with a thin layer of warmed honey before dusting with confectioners’ sugar.
Serving suggestions: Serve Panne Forte on a cheese board alongside mild cheeses, or offer it plain with coffee or tea. Because it stores well, you can make it several days in advance—the flavors develop and become more harmonious over time.