This is an all-natural version of the traditional fruit cake from Siena, typical of the Christmas holiday. Dense, sticky, soft, and sweet, it is like a cross between cake and candy with dried citrus and crunchy almonds. Its rich and extravagant flavor comes from a blend of spices and honey. Panforte means “strong bread” in Italian, in reference to the many fragrant spices used in the recipe. Originating in the 13th century, it is very common around the holidays, given as a gift or brought to celebrations to slice and share. This version is named after Queen Margherita of Savoy, to whom it was presented as a gift during her visit to Siena in 1879. It is made by dissolving honey and sugar and mixing with a blend of spices, candied fruit, almonds, and a touch of flour. A light dusting of powdered sugar tops the cake, which is baked on top of an edible wafer to keep it from sticking.