Comments on: panforte di siena {tuscan christmas cake}

By: christinajane

christinajane — Wed, 04 Dec 2013 22:23:10 +0000

Exactly. The thicker and darker it becomes, the more firm and, I guess sticky, the final cake will be. I’ve never thought to use a thermometer for this recipe but would be interested in what temperature to aim for next time.

By: Phil

Phil — Wed, 04 Dec 2013 22:12:36 +0000

I make pan forte every Christmas each year as a present for my mum. I noticed you don’t use a toffee thermometer. Why is that? Do you simply use colour and consistency as a way of determining the correct texture?

By: christinajane

christinajane — Wed, 23 Jan 2013 00:57:46 +0000

Oh, so pleased someone else enjoyed it as we did! I know – it goes super sticky very quickly. Our favourite is a little slither with some rich cheese and fresh fruit – perfect during the holiday season.

By: Summerayne

Summerayne — Tue, 22 Jan 2013 23:28:08 +0000

I made if for the first time Christmas 2012, although a little tricky to get it mixed together before the honey sets, it has a beautiful flavour and perfect for a gift

By: Anastasia

Anastasia — Sat, 31 Dec 2011 10:30:30 +0000

So festive and yet simple! Will try it at home!

By: traceyadamson

traceyadamson — Tue, 27 Dec 2011 09:15:37 +0000

Wow this looks great never tried it or heard of it before but now i want to

By: peasepudding

peasepudding — Tue, 27 Dec 2011 00:38:21 +0000

Perfect gift, i love panforte but didn’t get around to making any this year.

By: christinajane

christinajane — Sat, 24 Dec 2011 07:52:31 +0000

Hey thanks Anastasia! It’s actually just cellophane, yeah from a supermarket or stationary store

By: Anastasia

Anastasia — Fri, 23 Dec 2011 04:52:28 +0000

How beautiful! What do you wrap them in? Do you buy the plastic at a grocery store, or it’s some crafting material?