Panforte is one of those “old people’s cakes”. You know, tons of spices, weird texture, usually eaten on certain holidays. But old people’s cakes are also cakes, and they’re really nice to have with coffee after dinner. There are several varieties of this Siena specialty, but one thing is for sure. Of course, Italians will claim my version isn’t “the real deal”. So if you want “the real deal”, find another recipe. When you’re tired of doing the “real deal” over and over again, come back here and try something else. I don’t add cloves, because they tend to take over. I add more dried fruits than what is custom, which gives the cake a softer texture altogether. And I’m adding condensed milk and salt on top of it, to really piss off the Italians. Result? A great panforte variety.

Pumpkin spice is loved by Americans and it’s not a new thing. Amelia Simmons mention it as far back as 1796 in her book American Cookery. Cinnamon, nutmeg, ginger, cloves, and allspice. There are different variations, but it’s basically a spiced cake. Swedes would associate most of those flavors with Christmas. I don’t know about you. Anyway, there was a time in the mid-2000s where everything was “pumpkin spiced”. Latte, frappucino, cookies, and whatnot. There’s still that, but at least people have calmed the fuck down somewhat.