Panpepato
This panpepato recipe hails from the city of Ferrara in Emilia Romagna, and is a sort of panforte made with the most luxurious ingredients available in the seventeenth century. Spices, dried citrus fruits and chocolate come together to create a light flavourful cake that's often served around Christmas.
Ingredients
- 200g of plain flour, sifted
- 80g of cocoa powder, sifted
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- freshly ground black pepper
- 1/8 tsp ground nutmeg
- 100g of whole almonds
- 100g of candied peel, chopped
- 100g of runny honey
- 100ml of milk
- 200g of dark chocolate
Method
1
Preheat the oven to 150°C/gas mark 2. Line a baking sheet with parchment paper and set aside
2
In a large bowl, combine the flour with the cocoa powder, spices, almonds and candied peel. Add the honey and stir until combined, then add the milk and work it in using your hands until you have an even ball of dough
- 200g of dark chocolate
- 200g of plain flour, sifted
- 80g of cocoa powder, sifted
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- freshly ground black pepper
- 1/8 tsp ground nutmeg
- 100g of whole almonds
- 100g of candied peel, chopped
- 100g of runny honey
- 100ml of milk
3
Shape the dough into a slightly flattened dome and ease it onto the lined baking sheet
4
Bake for 1 hour and 15 minutes, or until the cake sounds hollow when tapped. Transfer to a rack set over the same baking sheet you baked it on and leave to cool gently
5
Place the chocolate in a heatproof bowl set over a pan of simmering water until completely melted. Drizzle over the top of the cake, then leave to set and cool before slicing
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Panpepato
