CakeChristmas
CakeChristmas
Whole round panforte low, thin veil of icing sugar and a detached tip showing a dense interior with whole almonds and candied citrus.
Suggestion for presentation

Retro & Traditional / Cakes to share

Round panforte with almonds and citrus

A recipe by CakeChristmas / Updated on 30 October 2026.

The dense cake of Siena keeps its round shape low and is cut into fine spikes. Fruits and almonds are linked by a spicy honey syrup.

20 cm round mold, cake about 2 cm high; 12 thin parts / The dense cake of Siena keeps its round shape low and is cut into thin tips. Fruits and almonds are linked by a spicy honey syrup.

12Indicative portions
25 minPreparation
38 minBaking
3 hRest & Cooling
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The dense cake of Siena keeps its round shape low and is cut into fine spikes. Fruits and almonds are linked by a spicy honey syrup.

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Original quantity: 12 servings.

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Preparation

  1. Line the mold. Roast the almonds for 8 minutes at 150 °C and let cool.
  2. Mix almonds, candied citrus, flour, cinnamon and nutmeg. Bring honey and sugar to 118 °C, controlled with a thermometer.
  3. Pour the syrup over the dry ingredients and mix quickly with the solid spatula. Stir in the mould with the back of the spatula very lightly oiled with the 2 ml provided.
  4. Cook for 25 to 30 minutes at 150°C. The center remains a little soft when hot; let cool for at least 3 hours before unmolding.
  5. Slightly powder with icing sugar and then cut fine spikes with a solid knife. The cup remains dense, rich in almonds and fruits.

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.

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