A Gift From the Chef – Executive Chef Alessandro Pavoni's Panforte Recipe


Impress your guests this Christmas and dish up award-winning food! This festive season we'll be coming to you with a selection of handpicked recipes from our renowned restaurant partners. Kicking it off is Executive Chef Alessandro Pavoni, from two-hatted restaurant Ormeggio at The Spit, with his classically Italian Panforte recipe. This traditional dessert has held an important place in Italian households since the 13th century and is the perfect cake to make in advance, giving you one less task for the Christmas Eve rush!

Panforte Recipe

You'll need a kitchen thermometer for this recipe.


  • ½ cup (125 ml) water
  • 400 g castor sugar
  • 1 tablespoon (20 ml) honey
  • 440g blanched almonds, toasted
  • 250g candied orange
  • 290g plain flour
  • Large pinch ground cinnamon
  • Large pinch ground cloves
  • 1 teaspoon finely grated ginger
  • Butter, for greasing


Preheat oven to 190°C and grease a 30cm cake tin.

Place the water and sugar in a small saucepan and boil until it reaches 110°C.

Meanwhile, combine remaining ingredients, except butter, in a mixing bowl.

Add the sugar syrup to the bowl, mixing quickly to combine well. Pour mixture into the cake tin and place in oven for 15 minutes or so, until golden brown.

Remove from oven and set aside to cool in the tin, turn out of the tin, cut into wedges and serve with coffee.

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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.