Panpepato

AT A GLANCE

  • Serves 5 people

  • 2 sheets of confectioner’s rice paper (see note)
  • 50 gm (1/3 cup) plain flour
  • 40 gm Dutch-process cocoa
  • 1 tbsp ground mixed spice
  • 1 tsp ground coriander
  • ½ tsp freshly ground black pepper
  • 2 tsp coarsely crushed pink peppercorns
  • 200 gm candied oranges, coarsely chopped
  • 80 gm (¾ cup) almonds, roasted
  • 80 gm each walnuts and hazelnuts, roasted and peeled (see note)
  • 150 gm caster sugar
  • 150 gm honey
  • To dust: pure icing sugar
01   Preheat oven to 150C. Lightly grease five 10cm-diameter springform pans, line bases with baking paper and then rice paper, trimming to fit. Sift flour and cocoa into a bowl, add spices, orange and nuts and toss to coat well in flour mixture.
02   Heat caster sugar, honey and 2 tbsp water in saucepan over medium heat, stirring until sugar dissolves. Do not stir again as mixture may crystallise. Bring to the boil and cook until mixture reaches 120C on a sugar thermometer (soft ball stage). Working quickly with a lightly oiled spoon, pour caramel over nut mixture, mixing well. Spoon into prepared pans and smooth tops with an oiled spatula. Bake for 10-15 minutes (time it carefully because this cake will not firm up or colour as it cooks). Cool completely in pans, turn out, then dust liberally with icing sugar. Panpepato will keep, wrapped in baking paper and then plastic wrap in an airtight container in a cool place, for up to 1 month. To present as a gift, wrap panpepato in baking paper before wrapping as desired. Serve cut into wedges.
Note This recipe makes 5 cakes. Confectioner’s rice paper is available from The Essential Ingredient and other speciality food stores. To remove nut skins, roast nuts at 180C (8-10 minutes) until golden. Cool, then rub off skins between two ends of a folded tea towel.

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

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