Pampepato

Ingredients for 1 servings:

• 100 g sugar
• 200 g flour
• 100 g almonds
• 100 g cocoa powder
• 2 g cinnamon
• 2 g clove powder
• 50 g dark chocolate coating
• 100 ml milk, lukewarm
• n. B. Honey
• 1 egg(s), if necessary
• some baking powder, if necessary
• 100 g fruit, candied, if desired
• 100 g raisins, if desired
• 50 g pine nuts, if desired

Instructions

Working time approx. 20 minutes; Rest period approx. 10 days; Total time approx. 10 days 20 minutes

the specialty from Ferrara

First of all: I haven’t found the perfect original recipe yet; there are many different recipes for this traditional pastry from Ferrara (Emilia-Romagna, Italy) on Italian cooking and baking websites. Here’s the recipe as I baked it: Stir all ingredients together in lukewarm milk until a fairly firm dough forms. Add a little more milk if necessary and season with honey. Then bake at approximately 160°C for about 25-30 minutes – not too long, or the cake will become bitter! The cake is indeed very dry, but that’s fine. If you want it a bit fluffier, you can add an egg and/or baking powder. In Italy, depending on the baker, the following ingredients are sometimes added to the dough: 100 g candied fruit, 100 g raisins, 50 g pine nuts. After about 10 days of resting, the pampepato is ready to serve.