Pan Pepato

Name: Pan Pepato
Yield: Makes 6
Cuisine: Italy
Ingredients: hot water 100 ml/3½ fl oz; candied citrus peel 85 g/3 oz; plain flour 150–175 g/5½–6 oz; sugar 5½ tbsp; ground cinnamon 1 tsp; sultanas 100 g/3½ oz; freshly grated nutmeg ½ tsp; clear honey 200 g/7 oz; unsalted butter 2 tbsp; plain chocolate (70–85% cocoa solids) 100 g/3½ oz; hazelnuts without skins 100 g/3½ oz; almonds without skins 100 g/3½ oz; ground cloves ¼ tsp; black peppercorns 1 tbsp, freshly ground; walnuts 100 g/3½ oz; unsweetened cocoa powder 4 tbsp

Peppered Bread

Preparation info

Makes
6

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

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.

Ingredients

sultanas 100 g/3½ oz
walnuts 100 g/

Europe
Italy
Umbria
Cake
Vegetarian
Mediterranean
Spicy

Method

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. Preheat the oven to 170°C/325°F/Gas 3.

Measure the honey into a heavy-based saucepan and warm over a low heat. A