FERRARA SPICED BREAD, a Christmas sweet, easy and quick recipe, pampapato, Christmas sweet with dried fruits, chocolate, traditional sweet scented with spices and almonds.

Simple and quick to prepare, the Ferrara spiced bread is really delicious, I made 4 all very good, a sweet that was requested of me at Christmas so it needs to be redone.

Initially, the name of this sweet might have been pan del papato, meaning bread intended for the clergy, or spiced bread due to the spices, but when cocoa was considered aphrodisiac the first hypothesis was abandoned (wikipedia)

The recipe for Ferrara spiced bread from here is perfect for those not familiar with sweets, there is no rising so it’s quite fast, the traditional sweet has a chocolate coating but in some areas, you can also find it without.

A sweet I highly recommend trying, it’s very simple, delicious and quick, you can also add pistachio granules and chocolate drops, another version made some time ago.

Follow me in the kitchen today there’s Ferrara spiced bread!

Published 06/12/2013 08:00

CHRISTMAS LUNCH to AMAZE your guests

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
2.5 oz almonds
1.75 oz candied fruits
1.5 tsp spice mix (spice mix)
1 tsp baking powder
2/3 cup milk
1 tbsp acacia honey
5 oz 60% dark chocolate
2 tbsp vegetable oil

Preparation

Chop the almonds not necessarily into flour and place them in a large bowl.
Combine the flour with the baking powder, cocoa, sugar and mix then add the spices, a pinch of salt, the candied fruits and mix again.
Add the honey, milk and knead well to form a sort of ball.
Place the mixture in a 7-8 inch pan lined with paper and bake in a preheated oven at 320°F fan-assisted.
Bake for 40 minutes, do a toothpick test, it should come out dry, then remove from oven and let cool slightly.
Melt the chocolate with the oil in a double boiler, place the cake on a wire rack and cover it with the chocolate.
Let it rest at room temperature until the chocolate solidifies, you can obviously leave it bare, without chocolate.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!