A rich and fragrant Christmas cake, perfect for the holidays! A mix of dried fruit, chocolate and spices that will envelop you with its scent.
Ingredients:
200 g of hazelnuts (shelled)
200 g of almonds (shelled)
120 g of walnuts (shelled)
80 g of pine nuts
250 g of raw honey (or multi-flower honey)
100 g of 00 flour
100 g of dark chocolate
20 g of bitter cocoa powder
100 g of raisins
Candied orange peel to taste
Flour to taste (for flouring the work surface)
Black pepper to taste
Ground cinnamon to taste
Method:
Prepare the dried fruit:
Lightly toast the hazelnuts, almonds, walnuts and pine nuts in a pan for a few minutes (without burning them!).
Let cool and chop coarsely.
Melt the chocolate:
Melt the dark chocolate in a bain-marie together with the honey. Mix well until you get a smooth cream.
Prepare the dough:
In a large bowl, combine the flour, bitter cocoa, spices (pepper and cinnamon) and a pinch of salt. Add the chopped dried fruit, raisins, candied orange pieces and mix well.
Add the chocolate:
Pour the melted chocolate with the honey and mix until you get a smooth dough.
Form the gingerbread:
Dust the work surface with a little flour. Take the dough and form a ball or a small cylinder (as you prefer). If the dough is too sticky, add a little more flour.
Bake:
Preheat the oven to 160°C. Place the gingerbread on a baking sheet lined with baking paper and bake for about 20-25 minutes. It should be soft inside, so don’t overcook it!
Cool and serve:
Let it cool completely before slicing. Panpepato will keep well for several days and is perfect for giving as a gift or serving during the holiday season!
Tip: You can also add dried fruit to taste (like pistachios or almonds) or flavor with a little rum for an extra touch!
