Pan pepato

Fairlady
12 servings
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By Food24 November 03 2009
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Ingredients (13)

250.00 g almonds — whole
175.00 g walnuts
200.00 g hazelnuts
100.00 g pine nuts
200.00 g mixed citrus peel
800.00 g marzipan — grated if necessary
250.00 g flour — cake
5.00 ml freshly ground black pepper
5.00 ml nutmeg — grated
200.00 g honey
200.00 g sugar
180.00 g dark chocolate — grated
rice paper
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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).



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