The Panpepato is a round and sweet cake, typical of the Province of Terni. This specialty is made with walnuts, hazelnuts, almonds, cinnamon, nutmeg, chocolate, honey and raisins. It’s a real “energy cake”, which makes it a very appreciated dessert during the Christmas season.
The origin of this specialty dates back to ancient times. Currently, each family follows its own reviewed recipe that might differ slightly from the traditional one.
I suggest you to make the panpepato.
- Roasted peeled almonds – 100 g
- Peeled walnuts – 100 g
- Roasted hazelnuts – 100 g
- Candied orange – 100 g
- Seedless raisins – 100 g
- Bitter chocolate – 150 g
- Honey – 200 g
- Ground cinnamon – 1 tsp.
- Nutmeg – 1/2 tsp
- Ground black pepper – 1/2 tsp
- Flour – 2-3 tbsp
- Preheat the oven to 180 degrees.
- Soak raisins in warm water for half an hour. Nuts are coarsely chopped.
- Grate the chocolate on a coarse grater, mix with nuts and candied fruit, add the raisins and spices.
- Honey heated in a water bath until liquid, then remove from heat and cool slightly.
- Add hot honey to the dough, add the flour, mix thoroughly.
- In the form put the parchment, grease it with vegetable oil and transfer the dough.
- Bake for 20-25 minutes. Cool, remove from the mold and remove the parchment.