Panpepato Recipe
Born in the enchanting region of Emilia-Romagna, this Panpepato Christmas cake has a rich history, intertwining the warmth of Christmas with the allure of its signature ingredients - cocoa powder, dried fruit, black pepper and a generous sprinkle of love.
Ingredients
- 100 g flour
- 35 g brewed espresso coffee
- 250 g dried figs
- 250 g walnuts
- 150 g dried raisins
- 150 g candied orange peel
- 250 g almonds peeled
- 250 g hazelnuts peeled
- 150 g dark chocolate
- 250 g honey
- 50 g cocoa powder
- 10 g rum
- cinnamon black pepper and nutmeg
- oil to shape the panpepato
- extra cocoa powder to garnish
Instructions
- Start by prepping all the fruits and nuts: place the raisins in a bowl of water to rehydrate for 20 minutes.
- In the meantime chop the walnuts, almonds and hazelnuts. Chop the chocolate and figs then set aside.
- Drain the raisins, then place them in a big bowl and add the chopped figs and candied orange peel. Time to also add the chopped nuts, chocolate, brewed coffee and spiced to your taste: cinnamon, black pepper and nutmeg.
- At last, time to add the rum, flour and cocoa powder and mix all with a spoon. Add the honey and keep mixing until everything is combined properly.
- Now it's time to shape: grab a scale and put some oil on your hands, then measure small balls of 130g each and roll them slightly to resemble a sphere.
- Place on a baking tray covered with parchment paper and bake at 160C for 35 minutes.
- Let the panpepato cool completely before consuming it, at least 4-5 hours or even better overnight.
Notes
The panpepato will last up to two weeks if placed in a tin or airtight container.