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Traditional Italian Honey Panforte, is a traditional Italian dessert. Packed full of figs, apricots and nuts and baked in honey and sugar | BakeThenEat.com
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Traditional Italian Honey Panforte

Traditional Italian Honey Panforte is an easy to make Italian cake. Packed full of nuts, dried fruits and sweet spices and honey. Easy recipe to follow and only a few ingredients needed. Can easily be adapted to be Vegan and Gluten Free.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cake
Cuisine: Italian
Servings: 12 servings
Calories: 307kcal
Author: Emma


  • 300 grams pistachios, hazelnuts and cashews (combined weight) 2 and ¼ cups
  • 125 grams dried figs 1 cup
  • 125 grams dried apricots 1 cup
  • 100 grams finely chopped mixed citrus candied peel 2/3 cup
  • 50 grams plain / all-purpose flour 1/3 cup + 1 tablespoon
  • ¾ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 125 grams honey a scant ½ cup
  • 150 grams dark brown sugar 2/3 cup - packed
  • 4 tablespoons fortified / dessert wine
  • Icing sugar to coat.


  • Preheat your oven to 150C / 300F / Gas mark 2.
  • Prepare a 20cm / 8inch round springform pan by lightly greasing it with butter and line the tin with baking parchment then place to one side.
  • Cover a large flat baking sheet with baking parchment or use a silicone baking mat and sprinkle all of the nuts over it and place them in the oven for 5 minutes.
  • Once 5 minutes are up, stir the nuts and give them a further 5 minutes. Take them out of the oven and allow them to cool down.
  • While they are cooling down, take your figs and apricots and chop them up into small chunks and toss them into a large mixing bowl.
  • Once the nuts are cool, chop them up - not too fine still leave them chunky and place them in with the figs and apricots.
  • Add in the candied citrus peel and give all the nuts, fruit and peel a good mix.
  • Pour in the flour and spices and mix until everything is well combined.
  • In a small saucepan over a low heat pour in the honey and sugar. Add-in, the wine if you are using it.
  • Then over a low heat, stir until the ingredients warm up and allow it to gently bubble for a few minutes.
  • Pour the liquid ingredients over the dry ingredients and stir until everything is well coated.
  • Carefully pour the batter into your prepared cake tin, pat it down with the back of a spoon and place in your warm oven for 40 minutes.
  • Once baked take it out of the oven and allow it to sit in the tin and fully cool down. The cake will firm up as it cools.
  • Once cool release the cake from the tin and liberally coat with icing sugar.
  • Wrap the cake with baking parchment and keep in an airtight container in the fridge for up to a month.


See above for how to make this recipe Vegan and Gluten Free.


Serving: 1slice (out of 12) | Calories: 307kcal | Carbohydrates: 43.9g | Protein: 5.3g | Fat: 13.1g | Saturated Fat: 1.6g | Sodium: 53mg | Fiber: 4.3g | Sugar: 31.5g