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Pampepato Cake


Pampepato CakeTypical dessert from Ferrara, originating from a 16th Century convent.

Difficulty: Medium

Ingredients: 400g of flour, toasted almonds, 200g of bitter cacao, 150g of sugar, 100g of honey, 100g of mixed candied fruits, a pinch of cinnemon powder, 2 cloves. For the topping: 200g of plain chocolate.

Preparation: Work the flour with the cacao, roughly chopped candied fruit, almonds, sugar, honey and cinnemon powder, using lukewarm water added little at a time until the dough is well blended and smooth. Then shape the dough into a dome. Place it on a buttered oven plate and bake it in the oven at 160°c for approximately 20 minutes. Melt the chocolate bain-marie and use it as topping on the cooled down dessert.

Suggested white wine Albana passito DOCG

Last modified May 26, 2011

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