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  All purpose flour 2 Cup (32 tbs)
  Unsweetened cocoa powder 1 Tablespoon
  Ground pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Whole unblanched almonds 2 1⁄2 Cup (40 tbs)
  Hazelnuts 2 1⁄2 Cup (40 tbs)
  Chopped walnuts 2 1⁄2 Cup (40 tbs)
  Golden raisins 1 1⁄2 Cup (24 tbs)
  Candied fruit 1 1⁄4 Cup (20 tbs)
  Minced orange rind 2⁄3 Cup (10.67 tbs)
  Liquid honey 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Semi sweet chocolate 3 Ounce, melted
  Icing sugar 1 Tablespoon

In small bowl, blend flour, cocoa, pepper, nutmeg and cinnamon; set aside.
In separate bowl, combine almonds, hazelnuts, walnuts, raisins, candied fruit and orange rind; set aside.
In large saucepan, bring honey, sugar and wine to boil; reduce heat and simmer for 2 minutes.
Remove from heat; stir in chocolate.
Blend in flour mixture, then nut mixture.
Divide into 3 portions; place each on piece of waxed paper.
With wet hands, shape into 10- x 4-inch (25 x 10 cm) logs, pressing to break air bubbles and pushing in any exposed nuts.
Peel off paper; place on greased baking sheet.
Place in cold oven; turn to 350°F (180°C) and bake for 40 minutes or until lightly browned.
Let cool for 10 minutes; let cool completely on racks.
Wrap in plastic wrap and foil; let stand for 24 hours.
(Cakes can be stored for up to 1 month.)

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 410 Calories from Fat 206

% Daily Value*

Total Fat 24 g37.1%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8.7 mg0.4%

Total Carbohydrates 45 g15%

Dietary Fiber 5.8 g23.2%

Sugars 28.3 g

Protein 9 g17.6%

Vitamin A 0.3% Vitamin C 8.3%

Calcium 7.7% Iron 14%

*Based on a 2000 Calorie diet

Pan Pepato Recipe