The Panpepato is a round and sweet cake, typical of the Province of Terni. This specialty is made with nuts, hazelnuts, almonds, cinnamon, nutmeg, chocolate, honey and raisins. It's a real "energy cake", which makes it a very appreciated dessert during the Christmas season. The origin of this specialty dates back to ancient times. Currently, each family follows its own reviewed recipe that might differ slightly from the traditional one.

 

Difficulty: low

Servings: 4 people

 

Procedure

Soak the raisins in water.

Grate the chocolate and chop the almonds and hazelnuts, but not too finely.

In a medium-large container, collect the nuts that you have previously chopped and add the chocolate and the candied fruit.

Drain the raisins and add them to the other ingredients, along with cinnamon, nutmeg and pepper q.s.

Heat the honey and add it to the dried fruit and the other ingredients, stirring well with a wooden spoon.

At this point, add the sifted flour and mix the content. When the mixture has assumed a homogeneous "form", made two loaves of the same size and bake them for 20 minutes at 170° degrees Celsius.

We recommend that you wait at least 24 hours before serving.