(Pepperedbread - Authentic Italian recipes from Umbria, Italy)

100 g (3 1/2 oz) sweet almonds, skinned
100 g (3 1/2 oz) hazel-nuts, skinned
100 g (3 1/2 oz) walnuts, shelled
100 g (3 1/2 oz) candied fruit, diced
100 g (3 1/2 oz) sultanas (white raisins)
200 g (7 oz) honey
150 g (5 1/2 oz) bitter (semisweet) chocolate
Ground cinnamon
Grated nutmeg
Freshly ground black pepper
All-purpose flour

Time:
preparation - 30 minutes
cooking - 10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 360 (kCal) 18 % GDA - 1506 (kJ)
Protein: 6.3 (g) 12 % GDA
Total fat: 19.6 (g) 27 % GDA
Total carbohydrate: 39.2 (g) 14 % GDA
Sugars: 31.8 (g) 34 % GDA

This cake, made with chocolate and honey, is prepared during Christmas time in some regions of Italy (first of all Umbria). It's a real gluttony but it isn't a low fat recipe! The most important peculiarity is the use of pepper in cakes.

Soak sultanas, using warm water, for about 20 minutes.
Meanwhile prepare the other ingredients in a bowl. Chop up coarsely the walnuts, almonds, hazel-nuts and chocolate. Add the candied fruit, 2 teaspoons of cinnamon, 1 teaspoon nutmeg and sultanas, squeezed of their soaking water. Sprinkle with black pepper.
Preheat oven to 180°C (350°F). Line the bottom of a baking pan with waxed paper
Bring to the boil the honey, diluted with some water, in a bain marie over a low heat. Pour it immediately over the other ingredients, stirring continuously, until the chocolate melts. At this point add the white flour slowly; stir continuously. Continue adding the flour until you can shape the mixture into rolls (5 or 6) and arrange them on the baking pan.
You can also use a spoon for this step.
Bake for 10 minutes. Remove from the oven and let them cool on the baking pan.

Note

- You may preserve this cake for a couple of weeks.
- They are perfect for a handmade Christmas gift.
- Divide every cake into slice as you can see in the photo before serving it.
- It's difficult to say what's the right quantity of flour because it depends on the diluition of honey.
Nutritional facts are calculated with 100 g (3 1/2 oz) of flour.

What's the right wine?

Our suggestion is: Brachetto d'Acqui (sparkling red wine from Piedmont - Italy)

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