Panpepato (Italian fruitcake)

    10 days 1 hour 20 min

    Dieser italienische Weihnachtskuchen sollte ungefähr 2 Wochen liegen und erst dann wird er mit Schokolade überzogen.

    1 person made this

    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

    Prep:20min  ›  Cook:1hr  ›  Extra time:10days  ›  Ready in:10days1hr20min 

    1. 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.
    2. 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.
    3. Line a round bowl with cling film and press the mixture into it.
    4. 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.
    5. 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.

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