Italian > Italian Desserts > Panpepati

Panpepato with Walnuts and Honey Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup walnuts, chopped
- 1/2 cup candied orange peel, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup brandy

Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Oven

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.

2. In a mixing bowl, whisk together the all-purpose flour, almond flour, cocoa powder, cinnamon, nutmeg, cloves, black pepper, and salt.

3. In another mixing bowl, whisk together the honey, sugar, eggs, vegetable oil, and brandy.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Fold in the chopped walnuts and candied orange peel.

6. Pour the batter into the prepared cake pan and smooth the surface with a spatula.

7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

8. Remove from the oven and let cool in the pan for 10 minutes.

9. Remove the panpepato from the pan and let cool completely on a wire rack.

10. Once cooled, dust with powdered sugar and serve.

- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings

Nutritional information:
- Calories: 330
- Fat: 14g
- Carbohydrates: 47g
- Protein: 5g
- Fiber: 3g
- Sugar: 35g

Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Candied orange peel can be substituted with candied lemon peel or dried cranberries.
- Brandy can be substituted with rum or cognac.

- Add chopped dried figs or dates to the batter.
- Substitute the walnuts with pistachios or hazelnuts.
- Add a pinch of cayenne pepper for a spicy kick.

Tips and tricks:
- Make sure to grease the cake pan well and line it with parchment paper to prevent sticking.
- Use a serrated knife to cut the panpepato into slices.
- Store the panpepato in an airtight container at room temperature for up to a week.

Storage instructions:
- Store the panpepato in an airtight container at room temperature for up to a week.

Reheating instructions:
- The panpepato can be served at room temperature or slightly warmed in the oven.

Presentation ideas:
- Dust the panpepato with powdered sugar and serve on a platter.
- Serve with a dollop of whipped cream or vanilla ice cream.

- Chopped walnuts or candied orange peel.

- Serve with a glass of red wine or espresso.

Suggested side dishes:
- Fresh fruit salad or cheese platter.

Troubleshooting advice:
- If the panpepato is too dry, add a tablespoon of vegetable oil to the batter.
- If the panpepato is too wet, add a tablespoon of all-purpose flour to the batter.

Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the panpepato in an airtight container to prevent contamination.

Food history:
- Panpepato is a traditional Italian dessert that originated in the city of Siena in Tuscany. It is a dense, spicy cake made with nuts, dried fruit, and spices.

Flavor profiles:
- Rich, chocolatey, and spicy with a hint of sweetness from the honey.

Serving suggestions:
- Serve as a dessert or snack with coffee or tea.

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Region: Italian

Taste: Sweet, Nutty, Spicy, Aromatic