Dense, chewy and dark – a peppery chocolate and nut cake from Umbria, also eaten throughout central Italy. Pepper takes a back seat here but still adds a slight touch of pungency.
Soak the sultanas in plenty of warm water until they plump up – about 20 minutes. Roughly chop the nuts and candied peel. Break the chocolate into bite-sized pieces.
Measure the honey into a heavy-based saucepan and warm over a low heat. A