Olive oil cake is similar to any other cake, except for the fat. Olive oil is substituted for butter (or other fat) in the recipe. It’s important to use high-quality olive oil, as it will be a dominant flavor.

We have long lamented a local bakery that closed after addicting us to its plain, simple, and oh-so-flavorful olive oil cakes. So when we came across Flour & Olive, an artisan company specializing in olive oil cake mixes, we were so happy we gave everyone a box for Christmas.

—Karen Hochman
 
 
FOUR DIFFERENT MIXES MAKE 70+ DIFFERENT CAKES

The four olive oil cake mixes—Almond, Chocolate, Ginger, and Vanilla—are crafted from a custom blend of unbleached and whole wheat flours.

The mixes are designed to be paired with extra virgin olive oil, a simple baking method and our interactive International Collection of over 70 recipes that transport your senses all over the world and include vegan and dairy free options.

There are some 70 recipes. All can be served plain or iced. Just four examples for each cake mix:

 
Several of the giftees, no doubt inspired by the charming packaging, quickly baked their cakes and fed back (pun intended) to us how happy they were.
 
 
GET YOUR FLOUR & OLIVE CAKE MIXES

> Head to FlourAndOlive.com.
 
 
> The history of olive oil cake is below.

> The history of cake.

> The history of olive oil.

> The different types of cake: a photo glossary.

> The different types of olives and olive oil: a photo glossary.

> Check your EVOO I.Q.

> Cakes, gâteaux, tarts, and tortes: the difference.
 
 
OLIVE OIL VS. BUTTER IN YOUR CAKE

Olive oil has some distinct advantages over butter:

 
Some might try to add affordability to this list, since regular olive oil is less expensive than butter. However, olive oil cake demands to be made from extra virgin olive oil (EVOO). See the analysis in the footnote‡.

 
 
THE HISTORY OF OLIVE OIL CAKE

The history of olive oil cake is rooted in the Mediterranean, where olive trees have been cultivated for thousands of years.

The wild olive tree (Olea oleaster), originated in an area of the eastern Mediterranean region that includes parts of modern-day Lebanon, Palestine/Israel, and Syria.

The tree began to be cultivated around 6000-5500 B.C.E. in the Levant‡‡. The domesticated olive tree (Olea europaea) then spread westward across the Mediterranean, reaching Greece, Rome, and elsewhere through trade and cultural exchange.

Olive oil was used for beauty, household, medicine, and religious rituals, as well as for cooking.

The ancient Egyptians were the world’s first great bakers. Combine that with the fact that olives were cultivated in Egypt possibly as far back as the Early Dynastic Period (c. 3150-2686 B.C.E.).

Hard archaeological evidence, such as olive pits and wood remains, dates back to at least the New Kingdom (c. 1550-1070 B.C.E.), if not earlier (source: Claude.ai 2025-01-04).

We can assume that Egyptians used the oil for baking. But the first major bakers of olive oil cake appear to be the Greeks.

By around 3000 B.C.E., olive oil had become so integral to Greek civilization that the olive branch turned into a symbol of peace. Cooks began to incorporating the oil into their cakes*, among other foods, giving birth to the olive oil cake.

In addition to spreading olive cultivation to their colonies and trading networks across the Mediterranean, the Greeks made significant improvements in cultivation techniques and created new cultivars‡‡‡ through selective breeding.

In the Christian era, in many Mediterranean countries including Greece and Italy, olive oil cake became a customary treat during the holiday season [source].

In Italy’s Calabria region, for example, olive oil cakes called Pitta ‘mpigliata† or Pitta China, are traditional Christmas desserts: spiral-shaped pastries filled with nuts, dried fruit, and spices.
 
 
Modern Olive Oil Cake

Beyond the simple olive oil cake, many variations have evolved.

 
Plus:

[1] Flour & Olives almond cake mix is an award winner with numerous recipe options, including Almond Citrus, Coconut HHarissa, Persian Rose, Turmeric Spice, and other Middle Eastern-flavor cakes (photos #1 through #5 © Flour & Olive).

[2] Chocolate cake mix can be turned into Chocolate Cherry, Italian Torta Nua with Nutella, Mascarpone Chocolate, Mexican Chocolate, and more yummy chocolate combinations.

[3] Ginger cake can be made into Carrot, Chai, Coffee Spice, Pumpkin, and numerous other cakes with hints of spice.

[4] Vanilla cake mix can be turned into Apple, Banana Chocolate Chip, Citrus, Honey, and Mascarpone Cake, among others.

[5] Elegant packaging turns Flour & Olive mixes into lovely gifts.

[6] California’s McEvoy Ranch pairs Flour & Olive cake mixes with their high-quality Certified Organic Extra Virgin Cooking Olive Oil. Here’s more about it (photo © McEvoy Ranch).

[7] Whether you’re making an olive oil cake or using the oil as a bread dipper, use the best: the flavor is front and forward (photo © Roberta Sorge | Unsplash).

[8] Pitta ‘mpigliata†, a Calabrian Christmas pastry made with olive oil Here’s a recipe (photo © Cucina Grandinetti).

*Olive oil cakes are moister due to the oil’s superior ability to retain moisture. Butter contains water that evaporates during baking.

**Olive oil is pareve, a term in Jewish dietary laws (kashrut/kosher) that refers to foods/ingredients that can be eaten with both meat and dairy products. Per Jewish law, meat products and dairy products cannot be consumed at the same meal (here’s why). In the case of baked goods made with oil instead of butter (a dairy product), the cake could be eaten at either a meat meal or a dairy meal. Otherwise, those who observe kashrut must wait six hours between consuming meat and dairy.

†Pitta ‘mpigliata meaning: In the Calabrese dialect, the word pitta is a variation on pizza, which is itself related to the Arab word pita, meaning pie or cake. Impigliata means entangled, as are the fruits and nuts entangled in the pastry. Pitta China is a stuffed pastry.

‡Making butter: In addition to 16 ounces of butter from a quart of cream, you’ll also get two cups of buttermilk as a by-product. While the price of both commodities varies, as of this writing a pound of butter (four sticks) at Trader Joe’s was $3.99, or 25¢/ounce. A 33.8-ounce bottle of Italian olive oil was $10.99, or 33¢/ounce [source]. However, for baking an olive oil cake, you should use EVOO, not cooking oil. Trader Joe’s Premium Extra Virgin Olive Oil is $12.99, or 41¢/ounce. Factoid: It takes one quart of cream (32 ounces) to make one pound of butter (16 ounces).

‡‡The Levant is a large area in the Eastern Mediterranean region that comprises modern-day Israel, Jordan, Lebanon, Palestine, Syria, and a small part of southern Turkey.

‡‡‡A cultivar is a type of cultivated plant that growers have selected for desired traits. It retains those traits when propagated. Methods used to propagate cultivars include root and stem cuttings, grafting, and carefully controlled seed production, among others.
 
 

[1] Ticking down to the New Year: a delicious blackout cake with orange marmalade filling (photos #1, #2, #3 © Frog Hollow Farm).

[2] We like to add a dab of garnish—with something creamy but not sweet (see photos #4 and #5).

[3] Frog Hollow’s orange marmalade is made from navel orange, not the bitter Seville oranges that are traditionally used. Why? See the history of marmalade, below.

[4] You can add a dab of mascarpone (the fresh cheese used in tiramisu) to the plate (photo © Vermont Creamery).

[5] Or, whip some cream with only a tad-to-no sugar and instead add grated orange peel or 2 tablespoons per cup of heavy cream (photo © Kuhn Rikon).

[6] Pair this cake with a sparkling French 75. Here’s the recipe See other beverage pairings below (photo © Tanqueray).

[7] A Mimosa is another great pairing. Here’s the recipe and also a recipe for a Mimosa-Aperol Spritz mash-up (photo Vxla | Wikipedia Commons).

[8] A jar of onion marmalade, superb with sharp cheeses and sausages, per the producer. You can purchase it here (photo © Fortnum & Mason).

[9] Heirloom tomato marmalade made with yellow tomatoes. You can purchase it here (photo © Sweet Jacquelina).

[10] Beet marmalade tops goat cheese on an artisan cracker. Here’s the recipe (photo © Hannah Kaminsky | Bittersweet Blog).

Look closely and this Chocolate Orange Marmalade Cake can stand in for the clock, counting down to midnight. So as fans of Frog Hollow Farm, we ordered one to usher in the new year.

From Chef Becky of Frog Hollow Farm (one of our favorite purveyors of California organic fruit), this rich, velvety Chocolate Orange Marmalade Cake marries quality dark chocolate and sweet navel oranges.

The cake itself is Blackout Cake, a moist dark chocolate layer cake. This recipe adds coffee to enhance the flavor of the chocolate and separates the layers with Frog Hollow Farm’s popular Organic Navel Orange Marmalade.

The cake is frosted with chocolate ganache, made with 66% dark organic Guittard chocolate. If you love the combination of chocolate and orange (we do—it’s a match made in heaven), this cake is a dream.

—Karen Hochman
 
 
GET YOUR CHOCOLATE MARMALADE CAKE

> Head to FrogHollowFarm.com.

The cake is available year-round, waiting for your next special occasion.

For an optional garnish, try barely sweetened whipped cream with splash of orange liqueur or grated orange peel, or mascarpone.
 
 
> The different types of cake: a photo glossary.

> The history of cake.

> The history of marmalade follows.

> Beverage pairings for this cake are also below.

> Cake and wine pairings for other cakes.

> More cake and wine pairings.
 
 
THE HISTORY OF MARMALADE

Marmalade is a member of the sweet spread family that also includes chutney, conserve, curd, jam, jelly, preserves, and related items (check out the differences here).

Marmalade differs from the other spreads in that it not only includes chunks of fruit, but also strips of the fruit’s rinds.

The name comes from the Portuguese word marmelo, which is the word for quince. That’s because the original marmalade was made with quince.

In fact, quince marmalade was made as far back as the 14th century in Portugal and Spain. But because quinces are bitter and required a lot of expensive sugar to sweeten, oranges and other fruits took over center stage—although the name marmelo stuck.

You can still find the occasional jar of quince marmalade if you search online—although quince jam and jelly are far more available.
 
 
Marmalade Travels To Britain

When citrus fruits from warm climates became more available in the 17th century, they entered Britain’s repertoire of fruit spreads. A Scottish recipe for orange marmalade appears in “Mrs McLintoch’s Receipts (sic)” of 1736 [source].

In the 1760s, Scotsman John Keiller opened a confectionery shop selling biscuits, cakes, jams, jellies, and sweets on Seagate, a street in Dundee. Here begins the commercial rise of Britain’s orange marmalade.

In 1762 he married Janet Matheson and she ran the shop producing many of the goods herself—in addition to bearing eight children [source].

In 1797, it seems, John Keiller was on the docks of Dundee Harbor where a ship from Seville had taken shelter from a storm with a cargo of oranges.

At the time Seville oranges were used medicinally—the peel was thought to aid digestion. But the variety was too bitter to consume as fresh fruit, and the lot proved to be a hard sell. Keiller purchased them for a bargain price [source].

Janet thought it would be worth trying to make marmalade. Putting her own spin on it, she added thin strips of orange peel (called chips). She sold her innovation as chip marmalade (subsequently also called peel marmalade and shred marmalade).

She also changed the consistency of her marmalade, from a solid form (think membrillo) to a tender consistency, enabling it to be spread on toast. Thus Dundee marmalade* was born.

It developed a considerable following, so the Keillers opened a factory to produce their marmalade. With clever marketing touting that the chips of skin assisted with digestion—and thus Keiller’s was healthier than other breakfast spreads—Keiller’s Marmalade sales took offe.

Janet Keiller also used her marmalade to create Dundee Cake†, a type of fruitcake (photo #11, below).

By the end of the 1800s, Keiller’s Marmalade was being shipped throughout the British Empire. Keiller’s Dundee Orange Marmalade was one of the first brands to be formally registered in the U.K., in 1876. Here’s more about the history of Keiller’s Marmalade.

It became one of the most popular toast spreads in the country: a cultural icon and part of British culinary heritage.

Here’s more Keiller history from the BBC.
 
 
Modern Marmalade

While marmalade is traditionally made from citrus fruits—bergamot, blood orange, navel, and Seville orange; grapefruit; kumquat; lemons and Meyer lemons; and mandarins. It also can be:

 
Check out the winners of the annual The Dalemain World Marmalade Awards if you want to see the best.

 
 
Savory Marmalade

 
 
Uses For Savory Marmalade

 
 
BEVERAGE PAIRINGS WITH CHOCOLATE-ORANGE CAKE

 
Guaranteed: a delicious end to a festive evening.
 
 
 
 
 

[11] Dundee Cake (photo by R. Gloucester, license CC BY-SA 4.0).

†Dundee cake is a traditional Scottish fruitcake made with currants, Dundee marmalade, ground almonds, lemon zest and orange zest, raisins, nutmeg, sultanas (golden raisins), and typical cake ingredients such as baking powder, butter, eggs, flour, milk, and sugar. Some recipes add the more familiar candieds fruit, such as candied citrus peel and glacé cherries. The cake is topped with concentric circles of blanched almonds (photo #11). Dundee Cake was purportedly a favorite of Queen Elizabeth II who enjoyed it with her tea, and Winston Churchill.

‡Tomato is actually a fruit, and can easily be made into a sweet marmalade. However, savory spices and herbs can turn it into a savory marmalade—a delicious condiment as well as a spread.
 
 

Dreaming of a white Christmas may or may not have born fruit for you, but you can take some of those candy canes to garnish a cup of white hot chocolate.

Instead of cocoa powder, this recipe makes hot chocolate the original Swiss way: by melting chocolate bars.

You can use white chocolate bars or chips. If you have white baking chocolate (manufactured without sugar), you can use that and sweeten to taste.

And as you melt it, listen to “White Christmas” on YouTube:

> Bing Crosby’s “White Christmas.”

> Bing Crosby & Frank Sinatra’s “White Christmas.”

> Bing Crosby’s “White Christmas” Karaoke Version.

> Elvis Presley’s “White Christmas.”
 
 

 
 
> The history of hot chocolate.

>> The history of white chocolate is below.

> Our favorite gourmet white chocolate bars.

> The difference between hot chocolate and cocoa.

> The different types of chocolate: a photo glossary.

> The history of candy canes.

> More hot chocolate recipes.
 
 
RECIPE: WHITE HOT CHOCOLATE

Prep time is 5 minutes and cook time is 10 minutes.

Ingredients For 6 Small Cups Or 3-4 Mugs

 
Preparation

1. HEAT the milk in a large saucepan over medium heat until bubbles form around sides of pan. While the milk is heating…

2. BEAT the cream in a small bowl until stiff peaks form. Fold in 1 teaspoon of crushed candy cane.

3. WHISK the chocolate into the milk until smooth. Remove from heat; stir in the peppermint extract.

4. POUR into mugs and top with whipped cream. Sprinkle with the remaining crushed candy cane. If you are using the optional marshmallows, we like to put them atop the hot chocolate first, then top with whipped cream, then the crushed candy cane.

5. SERVE immediately.
 
 
THE HISTORY OF WHITE CHOCOLATE

White chocolate was created by Nestlé in Switzerland in 1936, the inventor of milk chocolate (see the history of chocolate).

The company developed it to use excess cocoa butter, a by-product of their chocolate manufacturing process.

White chocolate consists of cocoa butter, sugar, milk solids, and vanilla, but contains no cocoa solids (which are what gives chocolate its brown color). The first white chocolate bar for consumers, called Galak was released in Europe in 1937.

Nestlé still sells Galak (a made-up name*) in various European and South American countries. It is also sold in the U.K. and Australia but renamed as Milkybar.

Milk and dark chocolates have the same ingredients, plus cocoa solids. While milk chocolate contains milk solids as does white chocolate, dark chocolate contains no milk (and is vegan).

White chocolate was first introduced to the American market in the 1940s after World War II, though it didn’t gain widespread popularity until the 1980s when major U.S. chocolate manufacturers began producing it commercially and the population of artisan confectioners grew.

But technically, without any cocoa solids, was it really chocolate?

For decades after its introduction in the U.S., white chocolate was not classified as real chocolate because it lacks cocoa solids.

There was an ongoing controversy between chocolatiers and the government. Not to mention generations of consumers and industry professionals alike who felt that if the government said so, then that was so.

Finally, in 2024, the FDA established standards validating white chocolate as real chocolate if it contains:

 
So there is officially “real chocolate” in the U.S., but a lot of information online and elsewhere keeps bringing up the 20th century misinformation.

> Here’s more history of white chocolate.
 
 
Imitation White Chocolate a.k.a. Confectioner’s Coating a.k.a. Candy Melts

If you’ve had white chocolate and don’t like it, you may have actually eaten imitation white chocolate, a product that’s cheaper to produce.

It’s also called called confectioners’ coating, confectionery coating, candy coating, candy wafers, compound chocolate, and melts.

Imitation white chocolate is a product that contains sugar and milk, but instead of cocoa butter, it uses a cheaper fat like hydrogenated vegetable oil or palm kernel oil.

Note that cocoa butter is also a vegetable oil, but it comes from cocoa beans. White chocolate has no cocoa powder in it, which is why it tastes the way it does, and why it is white instead of brown like chocolate is.

Without cocoa butter, there’s nothing “chocolate” about it.

A well-respected brand like Lindt uses a blend of both.

Such products are often labeled as “white baking chips/morsels” or “white baking bar”—they can’t use the word “chocolate.”

Why don’t most people like the taste of imitation white chocolate?

 
For a true white chocolate experience, look for a bar that has only cocoa butter.

In addition to the cost savings, confectioners’ coating is easier to work with, and doesn’t require tempering.
 
 
Uses For Confectioners’ Coating a.k.a. Candy Melts

Easy-to-melt confectioners’ coating/candy melts are a versatile confectionery ingredient in chocolate-making, baking, and decorating.

They are available in a variety of colors and flavors, and leftover coating can be re-melted and used again, for:

 
Reminder: This is not an endorsement of coating/melts. We have not been keen on either the flavor and texture since our early days as an incipient foodie.

[1] White hot chocolate is made by melting a white chocolate bar in milk (photo and recipe © Taste Of Home).

[2] A whole peppermint stick looks more dramatic, but crushed pieces imbue the drink with more peppermint flavor (photo © Natalie Grainger | Unsplash).

[3] Guittard white chocolate chips are one of our favorites; the other is Valrhona (photo © Webstuarant Store).

[4] Instead of baking chips, you can also chop up a white chocolate bar. This is one of our everyday favorites, from Green & Black’s (photo Claire Freiermann | © The Nibble).

[5] Just put the candy cane(s) between sheets of wax paper and crush with a rolling pin or a wine bottle. If the canes are wrapped in plastic, leave it on while crushing (photo © Luciana Borges | Squarespace).

[6] When you buy mini-marshmallows, check out Dandies (photo 98, below). They’re vegan and kosher, but more importantly for us, they taste so much better than the big store brands (photo © Serafima Lazarenko | Unsplash).

[7] Homemade whipped cream tastes so much better than from-a-can, but if you don’t have the time, grab the aerosol (photo © King Arthur Baking).

[8] Confectioners coating is used by most confectioners (except fine chocolatiers) to coat pretzels and other snacks. Check the package label (photo © Merckens Chocolate Melts).

In the days before air conditioning, confectioners made “white chocolate” candies from confectioners’ coating because it didn’t melt like chocolate does.

Bonbons were made in “original” white confectioners’ coating, which was also tinted in pastel shades for a summery look—pale blue, green, pink, and yellow.

While the “colored chocolates”-in-the-window appealed attractive to my grade school self, even then I knew they didn’t taste anywhere near as good as the “regular” chocolate from chocolate shops my family patronized (which in those days meant Fanny Farmer, Schrafft’s and mom-and-pops like Bischoff’s, Hashagen’s, and Schwartz Candies).

So: If you think you don’t like white chocolate, try a quality bar.

And be sure to read the ingredients label when you purchase anything from white baking chips to chocolate bars to chocolate-covered pretzels.
 

[9] It’s easy to find Dandies vegan marshmallows online. They also make limited-edition Maple, Peppermint, and Pumpkin flavors for the holidays Here’s a store locator (photo © Dandies).
 
________________
 
*Trying to find an origin word for Galak, THE NIBBLE team searched for, among other things, the reverse spelling. “Kalag” is a word from the Bisayan language of The Philippines that means “ghost.” That name fits with a white-color candy, but what’s the chance that someone in Switzerland in 1937 knew Bisayan?

†The more finely the chocolate is chopped, the faster it will melt.
 
 

[1] Chef David Lebovitz baked his own panforte for Christmas (here’s the recipe), but you can buy one (photos #1 and #2 © David Lebovitz).

[2] A panforte Margherita, or panforte bianco (white panforte). The original nero (dark) version was lightened up in 1876 for Queen Margherita of Italy (next photo). Here’s the recipe (photo © King Arthur Baking).

[3] Queen Margherita of Italy. Born Princess Margherita of Savoy, she became Queen of Italy upon marrying King Umberto I (photo public domain).

[4] Panforte is usually beautifully wrapped with Christmas art. This panforte fiorito is from Enoteca Alessi in Florence, Italy (photo © Enoteca Alessi).

[5] Panforte fiorito has a thick layer of marzipan on top. This stack is at a shop in San Gimignano, Italy (photo JW | License-CC-BY-SA-2.0).

[6] This artisan panforte, a Margherita was awarded 1st place in a recent ranking by Gambero Rosso, one of the most quoted Italian food magazine (photo © Fratelli Lundari).

[7] Before the Margherita arrived, chocolate panforte was created, in 1820. Panforte di cioccolato (chocolate panforte) is also known as panforte delle dame (panforte for the ladies) (photo © Pasticceria Sinatti).

[8] A modern recipe, tropical panforte uses coconut, dried mango, pineapple, and sometimes other tropical fruits, instead of the European standards (photo © The Nibble).

[9] Different bakers change the proportions of inclusions to reflect personal tastes. This nut-heavy panforte nero was created by Sophia’s Sweets in Texas (alas, now closed (photo © Sophia’s Sweets).

[10] David Lebovitz’s panforte ice cream is largely made with candied fruits. Here’s the recipe (photo © David Lebovitz | Substack). See our own panforte ice cream recipe below.

[11] Panforte Margherita with a glass of vin santo, a sweet white Italian dessert wine from Tuscany, is made from a blend of grapes††. It’s typically served with biscotti. There’s also a red variety, made in much smaller amounts, largely from the Sangiovese grape (photo © Cinelli Colombini).

If you receive—or pick up—a panforte for Christmas, there’s lots you can do with it. This article is all about panforte, a medieval Christmas bread that’s now enjoyed year-round as a dessert.

Although always referred to as “bread,” it’s a sweet bread or cake, like banana bread, zucchini bread, and so many others.

It’s a relative of English fruitcake—dense and packed with fruits and nuts—but with a different flavor profile.
 
The key ingredients in a traditional panforte include:

 
There’s a plentiful supply of panforte on offer right now, both online and at specialty food stores—maybe even your local supermarket.

If you want to make panforte from scratch, here’s Chef David’s Lebovitz’s recipe (photo #1).
 
 
> The history of panforte is below.

> Also below, the different types of panforte.

> Also below, how to serve panforte and wine pairings.

> Also below, our recipe for panforte ice cream. Delicious!
 
> Types of Christmas breads.

> The difference between panettone and pandoro, two better-known Italian Christmas breads.

> The different types of bread: a photo glossary.

> The different types of cake: a photo glossary.
 
 
THE HISTORY OF PANFORTE

Panforte, a dense, sweet, and spicy Christmas dessert bread, originated in Siena, a city in the Tuscany region of Italy, in the 12th or 13th century.

The name means “strong bread” (pan forte), for its dense texture and spicy flavors.

The dessert was originally baked by nuns, monks, and apothecaries. It was considered both a delicacy and a medicinal item (now there’s an excuse for eating cake!).

Too expensive to be eaten by the nuns and monks themselves, it was given as an offering to religious institutions or gifted to clergy and nobles, particularly during festivals and special occasions.

Wealthy families and religious institutions funded the use of exotic spices imported from the East, making the dessert as a luxury item (source: ChatGPT, 2024-12-22).

Only the rich could afford the exotic imported spices. The high concentration of nuts and dried fruits added to the expense.

Why a medicinal item? The spices—cinnamon, coriander, and nutmeg, for example—were highly valued for their perceived medicinal properties. Honey was also valued for its therapeutic qualities*.

It was initially also called panpepato (peppered bread) reflecting the strong presence of costly black pepper in early recipes.

But its origins date back to a simpler, affordable honey and fruit sweet bread made in local monasteries, called panmelato, “honeyed bread.” Panmelato was:

 
But if the panmelato was not consumed reasonably quickly, the fresh fruit would ferment in warm weather, so early versions began to be baked only on the coldest days.

Sooner or later, someone thought to substitute candied fruits for the fresh ones, creating a dessert with a long shelf life year-round.
 
 
Panepepato—Subsequently Called Panforte—Is Born

The evolution from panmelato to spiced panforte is attributed to the spice trade boom in the Middle Ages, when Siena became an important trading center.

Now a dense mixture of almonds and candied fruit, still sweetened with honey but richly flavored with spices, it was originally called panpepato con miele (peppered [spiced] bread with honey). Still baked by nuns, it became a traditional Christmas bread.

The delightful recipe spread beyond Tuscany.

 
Over the centuries many variations of the original recipe developed, as new ingredients became available in Italy. For this and other reasons, the panforte menu diversified.
 
 
The Different Types Of Panforte

Panforte nero. The original medieval version, panforte nero (black panforte—photos #1 and #9) is dark in color due to spices and black pepper, which also give it an intense flavor profile. The top is dusted with black pepper rather than the sugar used on panforte bianco (white panforte), for even more of a spicy kick.

By the 18th century, panforte was exported across Europe, contributing to Siena’s economy. Its long shelf life made it perfect for traveling, and the Siena bakers guild carefully guarded the original recipes, helping maintain a monopoly.

Panforte al cioccolato. Another century later, in 1820, panforte al cioccolato (chocolate panforte—photo #7), also known as panforte delle dame (panforte for the ladies) was created by Giovanni Parenti, the founder of the first panforte factory.

The ingredients include cocoa, blanched almonds, candied melon, and figs or dates, covered with a thin layer of chocolate fondant [source].

Panforte Margherita. In 1879, panforte Margherita (photos #2, #6, and #11) was created to celebrate a visit to Siena by Italy’s Queen Margherita (photo #3), who arrived in the summer to watch the Palio di Siena horse race. (The pizza we now know as Margherita was renamed in her honor when she visited Naples in June 1889—see the footnote** [source].)

A lighter, milder version, panforte Margherita uses vanilla instead of some of the stronger spices, and is dusted with powdered sugar. Today it’s also called panforte bianco (white panforte).

This less intense version became so popular that it’s now the preferred panforte of many, with panforte nero, the original, in second place [source: Claude AI, 2024-12-22].

Panforte fiorito. Another, sweeter variation followed: panforte fiorito (flowered panforte)—photos #4 and #5. Flower essences in the batter and a layer of marzipan on top.
 
 
Other Panforte Versions

There are also regional variations from other parts of Tuscany, each with slight differences in spice blends or fruit-to-nut ratios.

And other countries add their own spines. For example, we really enjoy the modern tropical panforte (photo #8), which appears to have been developed in the U.S.

It has a slightly different mix of fruits: dried coconut, pineapple, and mangoes, plus macadamia nuts, candied ginger and spices. We find this combination of flavors to be pretty exciting.

Panforte fichi e noci (figs and nuts) is an alternative version of the classic panforte nero. It replaces the almonds with walnuts, and eschews other fruits in favor of dried figs.
 
 
Panforte Today

Panforte is now enjoyed year-round. In modern times, some bakers are inspired to create new versions, incorporating:

 
Whether old-style or new-style, there’s a lot of affordable, factory produced panforte.

It will cost more, but look for artisanal producers. They still follow traditional methods, making panforte by hand using age-old recipes.
 
 
HOW TO SERVE PANFORTE & WINE PAIRINGS

Rich and dense, panforte is typically served in thin slices. We personally serve it in a non-traditional way, with whipped cream or ice cream (vanilla or rum raisin).

In Siena, they often serve it with a small glass of vin santo, a sweet Tuscan dessert wine that complements the spicy flavors. You can also pair other Italian dessert wines† and sparklers such as Asti Spumante, Brachetto d’Acqui, Moscato d’Asti, Prosecco, and sparkling Lambrusco.

In addition to its place as part of Christmas seasonal fare, it can be served year-round:

At room temperature, which is how it best expresses its flavors

Like England’s Christmas puddings, panforte is known for its exceptional shelf-stability. If properly stored, it can last 3-6 months, sometimes even longer.

 
> The different types of French crèmes.
 
 
RECIPE: PANFORTE ICE CREAM

We were inspired by this recipe from Chef David Lebovitz to make panforte ice cream (photo #10).

His recipe consists largely of the candied fruits he had left over from making actual panforte. We took a different approach, using most of the classic panforte ingredients.

1. START with this honey ice cream recipe.

2. SELECT the inclusions and proportions you prefer. We tried to follow the classic ingredients as much as possible, with some variations.

 
3. PROCESS according to your ice cream maker’s instructions.

**The origin of the Margherita pizza: While the name pizza Margherita may have been popularized because of the Queen’s visit to Naples in 1889, a pizza made with the same toppings (mozzarella, tomato, basil) was already present there.

In 1849 Emanuele Rocco recorded a pizza with those toppings. The mozzarella was thinly sliced, and arranged in a flower shape over the tomato sauce, along with the basil leaves. Confusingly, this may be the real origin of the name pizza Margherita, since margherita is the Italian word for daisy [source].

†Italian dessert wines include: Barolo Chinato, Moscadello di Montalcino, Moscato Bianco passito, Moscato Rosa/Rosenmuskateller passito, Ramandolo, Recioto della Valpolicella, Vin Santo (photo #11), and Zibibbo/Moscato di Alessandria/Moscato di Pantelleria. Passito is an Italian term that refers to a sweet dessert wine made from dried grapes.

††The vin santo grape blend diffesr according to location. Trebbiano Toscano from Tuscany (photo #11) combines two grapes, Malvasia Bianca Lunga and Trebbiano. Malvasia provides body, texture, and perfume, while Trebbiano adds acidity. Vin santo is also produced in other Italian regions, including Carmignano, Rufina, Trentino, Umbria, and Veneto.

These other regions make vin santo with their own local grapes. For example, Veneto producers use Garganega grapes, while Trentino producers use Nosiola grapes.

‡The difference between candied and crystallized ginger: Both begin with fresh ginger root. Candied ginger is boiled in a sugar syrup until tender and chewy. It is softer and juicier than crystallized ginger. It needs to be stored in syrup to prevent drying out. It can be used in baking, confectionery, glazes and marinades, salads and slaws, chutneys, and beverages, from tea to cocktails to mulled cider or wine.

Crystallized ginger is dried after being cooked in sugar syrup, then coated with granulated sugar. It is firm and crunchy with a chewy interior, and can be enjoyed as a spicy candy, in baked goods, or as a garnish for desserts. It can be stored as is.
 

If you’re still seeking inspiration for stocking stuffers or other small gifts, we recommend to sweet treats that have no added sugar: Apple Butter and Apple Honey from Langer Farms.

They’re both vegan, made from apples, even certified OU Kosher.

Oh, and their good-for-you, healthful condiments, great for starting off the new year without added sugar.

Nestled in the heart of California’s San Joaquin Valley, family-owned Langer Farms specializes sustainable farming to produce the finest fruits, juices and purees from local fruits and vegetables.

Their crops include:

 
But today, it’s about two apple condiments. Both products are vegan, gluten free, certified OU-kosher, with no added sugar or sweeteners. Just the tartness of sustainably farmed apples.

Both will be appreciated by people who like their sweet condiments to be all natural, and not very sweet.
 
 
LANGER FARMS APPLE BUTTER

With the spreadability of a purée, this apple butter retains the tang of the tart apples from which it’s made. The only other ingredients are cinnamon and cloves.

In addition to a bread spread, we’ve used it for:

 
You can also further flavor the apple butter with additional spices that pair with whatever you’re serving. We enjoyed adding caraway seeds, cardamom, ginger, and nutmeg.

> Check out 25 more uses for apple butter.
 
 
LANGER FARMS APPLE HONEY: 100% BEE FREE

This honey, made only from apples, isn’t sweetened like other products of the same name. Nor is it apple blossom honey, which is an animal product made from flower pollen by bees.

Instead, apple juice is pressed and boiled down into a thick, syrupy concoction that looks and pours just like honey. But unlike other honeys, it taste like tart apples. We:

 
 
You can find both products on the Langer Farms shopping site, Amazon, and other e-tailers.

> The history of apples.

> The history of apple butter.

> The history of honey.

[1] Langer Farms Apple Butter (photos #1 and #2 © Langer Farms).

[2] Langer Farms Apple Honey, a vegan honey made from apples.

[3] Close-up on an orchard (photo © Nikolai Artamonove | Unsplash).