Pan pepato

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 13
Servings 12
Time

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).
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.