CakeChristmas
CakeChristmas
Three small square cake squares of panforte, whole almonds and citrus candied visible, half the top and one edge covered with white chocolate diagonally, flat decor.
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Snow & Ice / Cakes to share

Panforte Squares with Slanted White Caps

A recipe by CakeChristmas / Updated on 30 October 2026.

The dense almond cake is cooked in a square and is cut into sixteen cake squares; an oblique white half leaves the fruit-rich cup visible.

16 pavers of 4 x 4 cm / Cooked honey syrup, dense mixture and soft cooking

16Indicative portions
25 minPreparation
43 minBaking
3 h 45Rest & Cooling
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Dessert in this mood

The dense almond cake is cooked in a square and is cut into sixteen cake squares; an oblique white half leaves the fruit-rich cup visible.

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Original quantity: 16 servings.

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Preparation

  1. Line the frame 16 x 16 cm. Roast the almonds for 8 minutes at 150 °C and let cool.
  2. Mix almonds, peel, flour and spices. Heat honey and sugar in a saucepan up to 118 °C, measured with a thermometer.
  3. Pour the syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the pan with the back of a lightly oiled spoon.
  4. Cook 30 to 35 minutes at 150°C; the baking tray should remain soft when heated but taken. Cool for at least 3 hours before cutting sixteen 4 cm squares.
  5. Melt the white chocolate. With a spoon, cover only a diagonal half of each paver, on top and adjacent edge, with about 5 g of chocolate; reserve the surplus. Let it take 45 minutes.

Preserve and Serve

10 days well packed in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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