Panpepato - Umbrian Celebration Cakes
This Umbrian version of paneforte is rich with fruit and nuts, but uniquely flavoured with pepper and pomegranate molasses. Easy to make, the recipe yields five small cakes – just perfect for small gifts.
Serves: 5
INGREDIENTS
100 grams prunes
2 tablespoons brandy or orange juice
1 cup walnuts
½ cup hazelnuts
½ cup slivered almonds
½ cup pine nuts
½ cup candied orange or lemon peel
100 grams good dark chocolate, grated
¼ teaspoon freshly grated nutmeg
pinch of salt
¼ teaspoon freshly ground black pepper
115 grams plain flour
½ cup honey, warmed
2 tablespoons strong brewed espresso coffee
3 tablespoons pomegranate molasses
finely grated zest of 1 orange
3 tablespoons apricot jam, warmed
METHOD
Preheat the oven to 180ºC – no fan. Finely chop the prunes and toss with the brandy or orange juice. Set aside to soak. Toast the nuts in the oven, cool and chop.
Combine the prunes, nuts, peel, chocolate, nutmeg, salt and pepper and the flour in a large bowl. In a smaller bowl combine the honey, coffee, pomegranate molasses and the orange zest. Pour this onto the nut mixture and mix well. Divide the mixture into five equal balls, about 170 grams each. Lightly dust the bench with flour, and shape each ball into a 12cm round x 1cm deep disc.
Place on a baking sheet lined with a teflon sheet or baking paper and bake for 15 minutes. Remove from the oven, brush the tops and sides with the warm jam and return to the oven for a further 5 minutes. Transfer to a cooling rack. Makes 5
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