Recipe Centre

Pan pepato

Ingredients
250 g whole almonds
175 g walnuts
200 g hazelnuts
100 g pine nuts
200 g candied peel
800 g marzipan (almond paste), grated if necessary
250 g cake flour
5 ml milled pepper
5 ml grated nutmeg
200 g honey
200 g sugar
180 g dark chocolate, grated
edible rice paper (optional)

Method:
Using a very large bowl, mix nuts, candied peel, marzipan, flour, pepper and nutmeg. Place honey and sugar in a saucepan and bring to a rolling boil. Turn heat down and add chocolate. Stir until melted. Add to other ingredients in mixing bowl, stirring thoroughly and working quickly. Don't overmix. Spoon into a greased 25 cm diameter springform pan lined with edible rice paper or greased waxed paper. Press mixture down very firmly (roll with a rolling pin), cover with rice paper. Bake at 180 ºC for 1 hour. Remove and cool. TOTAL KILOJOULE COUNT: 49 140 kJ (11 745 Cal). A portion: 4095 kJ (980 Cal).

Recipe From : FAIRLADY December 01, 1993

Recipe from FAIRLADY : December 01, 1993 See what FAIRLADY has in store this month. Subscribe now and save!