Recipe - Silvia Colloca’s Panpepato (Chocolate Italian Christmas cake similar to panforte)

INGREDIENTS

• 2/3 cup (100g) whole blanched almonds
• 2/3 cup (100g) roasted hazelnuts, skins removed
• 2 cups semi-dried figs, coarsely chopped
• 1/3 cup (55g) mixed peel
• 1 cup (150g) plain flour
• 2 tbs Dutch cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 cup (350g) honey
• 80g dark chocolate, chopped
• 1/4 cup (60g) caster sugar

METHOD

1. Preheat oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Place almonds, hazelnuts, figs and peel in a large bowl. In a separate bowl, sift the flour, cocoa, spices and 1/4 teaspoon freshly ground black pepper. Stir to combine.
2. Place honey, chocolate and sugar in a saucepan over medium heat. Bring to the boil, then reduce heat to low. Simmer, without stirring, for 2 minutes or until mixture reaches 116°C on a kitchen thermometer. Pour over nut mixture and stir to form a dark, sticky paste (if mixture doesn’t come together, add 1 tablespoon extra honey). Using a spoon, press evenly into lined pan.
3. Bake for 30–35 minutes until just set. Cool slightly, then turn out onto a wire rack to cool completely. Cut into slices. Store in an airtight container at room temperature for up to 4 weeks.

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