Pepper Cake from Terni.
Simple, fragrant, delicious.
As you already know, I love the pepper cake or pampepato as many people call it, years ago I tasted it directly from a famous pastry shop in Terni, and since then it was love at first sight. Years later, I prepared it at home thanks to Mrs. Adele’s recipe that she gave me from her family. Since every family in Terni has its own recipe passed down from mother to daughter, today I wanted to try another recipe, the one Mrs. Concetta gave me after meeting her in a cooking group. The taste is the same as the one prepared before, perhaps only the fragrance slightly changes. What to say, both are so good that I can’t choose, they are both fabulous 🙂
The pepper cake from Terni or pampepato is a traditional Christmas treat, although traditionally one is kept until Easter; it’s easy to prepare and has a unique goodness thanks to lots of dried fruit, chocolate, and the taste of pepper that is wonderful in this fragrant cake.
If you have never tried it, I recommend doing so, you will fall in love at the first bite, plus it is very simple to prepare and also quick, the only thing is to wait one night before baking it and the next day to taste it, but you’ll see it’s really worth it 🙂 now everyone, let’s prepare the pepper cake, one of the most delicious and mouth-watering Christmas sweets that exist 🙂
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 5 pepper cakes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8.8 oz walnut kernels
- 8.8 oz unpeeled almonds (toasted)
- 3.5 oz pine nuts
- 7.1 oz shelled hazelnuts (toasted)
- 10.6 oz honey
- 10.6 oz 55% dark chocolate
- 5.3 oz unsweetened cocoa
- 0.7 oz grape must syrup
- 2 strong coffee (sweetened)
- 3 tbsp liqueur (choose between rum, maraschino, vermouth, amaretto, mistà)
- 5.3 oz all-purpose flour (you may need a bit more)
- 1.8 tsp ground cinnamon
- 3.5 tsp pepper
- 3.5 oz raisins
- 3.5 oz candied fruit
Tools
- 1 Bowl
- 1 Wooden Spoon
- 2 Baking Trays
- 1 Oven
Steps
Rinse the raisins and place them in a bowl with hot water for about 30 minutes.
If not already toasted, toast the nuts by placing them in a baking tray and then in a preheated oven at 320°F for about 9 minutes, stir and check the roasting after 6 minutes.
Melt the chocolate in a double boiler and let it cool slightly.
Set aside half of the nuts (half of each type, except for the pine nuts which should be left whole).
Coarsely chop the other half; remember the nuts should be weighed after shelling and must be toasted.
Dice the candied fruit.
Place the whole and chopped nuts in a large bowl and mix with a wooden spoon, add the drained raisins and candied fruit, add the melted chocolate and mix again with the wooden spoon to coat all the nuts with chocolate.
Add the spices, honey, coffee, liqueur, and grape must syrup, mix again with the wooden spoon.
Add the sifted cocoa and mix again.
Now add the sifted flour little by little, mixing.
Quickly work with your hands until the dough is homogeneous, if the dough is too sticky, add a little more flour; you need a soft dough, but not sticky to the hands.
Form 5 chubby spherical loaves from the dough (as shown in the photo above) and place them in 2 baking trays lined with parchment paper.
Let them rest all night in a cool place.
The next day, bake at 356°F for about 25-30 minutes.
Remove from oven and let cool well.
The pepper cake from Terni is ready to be enjoyed the next day.
ENJOY YOUR DESSERT!
Also try other Christmas desserts, you can find the recipes CLICKING HERE.
Once cooled, the pepper cake should be tightly wrapped in cling film, it keeps well for many days.
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