Panpepato (Italian fruitcake)
(2)
10 days 1 hour 20 min
Dieser italienische Weihnachtskuchen sollte ungefähr 2 Wochen liegen und erst dann wird er mit Schokolade überzogen.
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1 person made this
Ingredients
Makes: 1 kuchen
- 100g whole almonds
- 200g plain flour or a mix of whole meal and plain flour
- 50g unsweetened cocoa
- 150g honey
- 50g lemon peel, minced
- 50g orange peel, minced
- 1 level teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch freshly ground pepper
- 100ml water, more as needed
- 100g dark chocolate
- 1 knob butter
Method
Prep:20min ›
Cook:1hr ›
Extra time:10days ›
Ready in:10days1hr20min
- Preheat oven to 160 C / Gas 3. Once the oven is hot, place almonds on a baking tray and roast for a few minutes till fragrant Let cool.
- Mix all the ingredients expect chocolate and butter in a bowl till smooth, adding water as necessary. The mixture should not be crumbly and dry but also not soggy.
- Line a round bowl with cling film and press the mixture into it.
- Line the baking tray with greaseproof paper and unmould the panpepato onto it. Bake in the preheated oven till a toothpick comes out clean, about 50 minutes. If the cake gets too dark during baking, cover it with a piece of aluminium foil.
- Let cool, then wrap in foil and let sit in a cool place for about 10 days. Melt chocolate and butter and stir till smooth and over the cake with it. Let chocolate dry completely before cutting.
