I began this exploration with a question. “What is the difference between sticky and regular gingerbread?” Put another way, “What makes sticky gingerbread, well, sticky?” A couple of rounds of baking later, I had identified the differences. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.
When I happened upon the inspiration for this cake (Gourmet Traveler Magazine, Yoghurt & Almond Cake with Orange-Caramel Peaches & Vanilla Yoghurt), I puzzled over the ingredient proportions and procedure. Was there enough fat to produce a moist cake? Was there enough flour to produce a cake that could carry its own weight? Was the egg proportion too high?
A dried fruit and nut laden Christmas specialty of Siena, Italy, panforte (pronounced pan-FOHR-teh; variously called Panpepeto, Siena Cake, Panforte di Siena, Panforte Nero, and Panforte Margherita) is often described as a type of fruitcake. To call it a cake of any type, however, is, well, misleading. It doesn’t fit my definition of a cake.
It also reminds me nothing of Lebkuchen, a German gingerbread-type cookie, which it is also said to resemble, probably due to the inclusion of honey and warm winter spices in both. But no, it’s not a cookie.