Christmas, Sweet Stuff

Panpepato – Italian Goodness for Christmas

December 22, 2015
Panpepato

Browsing recipes on a Hungarian site I’ve found this delicious chocolaty, nutty goodness called panpepato. Panpepato is a traditional Italian cake or bread, typically made during the Christmas holidays. I’ve already done two batches of it, tastes yummy and you can store it for up to 14 days. It’s also completely vegan and gluten free.

Ingredients:

  • 350 g walnuts
  • 100 g almonds
  • 100 g hazelnuts
  • 200 g  minimum 70% dark chocolate or raw cacao paste
  • 100 g candied orange peel diced (I used the zest of one orange)
  • 100 g raisins
  • 150 g honey
  • 50 g millet flour
  • 50 g (unsweetened or raw) cacao powder
  • 100 ml dry white wine or I used rooibos tea
  • Freshly ground black pepper

2015-12-18 11.58.24

Method:

  1. Place the nuts into a strong plastic bag and crush them with a meat hammer or roughly break down the nuts in a food processor as I did.
  2. Dice the raisins and orange and add them to the nuts together with the flour and cacao powder.
  3. Melt the chocolate with the honey and tea or wine mixed in and add to the nut mixture.
  4. Add a generous amount of freshly ground pepper as well, so that you can taste it. Combine the mixture well and let it dry for 20 minutes.
  5. Form a 3-4 cm high ‘bread’ in a 21-22 cm round baking form on a baking sheet. Dry the cake at 150 Celsius for about 25 minutes. You can slice nicely the next day, but keeps well for up to 14 days.

Panpepato

Panpepato – Italian Goodness for Christmas
 
Prep time
Cook time
Total time
 
Yummy, chocolaty, goodness for Christmas.
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 350 g walnuts
  • 100 g almonds
  • 100 g hazelnuts
  • 200 g minimum 70% dark chocolate or raw cacao paste
  • 100 g candied orange peel diced (I used the zest of one orange)
  • 100 g raisins
  • 150 g honey
  • 50 g millet flour
  • 50 g (unsweetened or raw) cacao powder
  • 100 ml dry white wine or I used rooibos tea
  • Freshly ground black pepper
Instructions
  1. Place the nuts into a strong plastic bag and crush them with a meat hammer or roughly break down the nuts in a food processor as I did.
  2. Dice the raisins and orange and add them to the nuts together with the flour and cacao powder.
  3. Melt the chocolate with the honey and tea or wine mixed in and add to the nut mixture.
  4. Add a generous amount of freshly ground pepper as well, so that you can taste it. Combine the mixture well and let it dry for 20 minutes.
  5. Form a 3-4 cm high ‘bread’ in a 21-22 cm round baking form on a baking sheet. Dry the cake at 150 Celsius for about 25 minutes. You can slice nicely the next day, but keeps well for up to 14 days.

Enjoy and Merry Christmas!

Love and veggies,

Andrea

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