Roman Pangiallo Cake

Italian cuisine really comes into its own around Christmas time and we simply love this recipe for Pangiallo cake, which is traditionally eaten in Rome during times of celebration and has been called The Christmas Cake of Lazio.

The cake has ancient origins and is usually prepared on the day of the winter solstice as a good omen for the coming of sunny days. So, if you're feeling the bite of winter and are already looking forward to spring and summer, then why not bake this traditional cake in hope of warm days coming soon!

Pangiallo recipe

Ingredientspangiallo-romano.jpg
300 g raisins
200 g honey
Grated rind of one orange and one lemon
200 g toasted almonds
100 g of walnuts
100 g of hazelnuts, peeled
100 g pine nuts
300 g candied fruit 
150 g chocolate chips
200 g self-raising flour

For the frosting: 
2 tbsp plain flour
2 tbsp oil
1 tsp saffron in a little water

Makes 4 loaves.
Preparation time:
40 minutes (as well as 2 hours resting time)

 

Method

Soak the raisins in water for about 30 minutes and, while they're soaking, heat the honey in a small saucepan until it becomes liquid, and then add the grated rind of the orange and lemon. Meanwhile, coarsely chop the nuts and put them in a bowl with the candied fruit and chopped chocolate. Drain the raisins, roughly chop them and add them to the nut, fruit and chocolate mix. Add the honey and stir before adding the flour gradually while mixing to make a dense batter.

With floured hands, form the batter into four loaves and place them on a baking sheet and allow to rest for a couple of hours. When the time is nearly up, prepare the frosting by placing everything in a saucepan and heating gently while mixing. Add more water to form a smooth glaze, which you can then use to brush over the cake loaves.

Finally, bake the cakes at 180 °C for 40 minutes until a crust forms and then allow to cool before enjoying (if you can wait that long)!

Tip: You can make Pangiallo even richer by adding chopped dried figs and pistachios to the batter.

Recipe kindly donated by Sylvia Fortini.

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