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    Home » Recipes » Sweets & Desserts

    Pangiallo Romano (Roman Christmas Cake)

    Updated: Feb 11, 2022 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    The Pangiallo Romano Recipe, literally “Roman Yellow Bread,” is a Roman dessert typically prepared on the Winter Solstice day as a good omen, hoping the sun will return soon. For this reason, it has a golden crust. It has a lot of ingredients, but it is effortless and fast to prepare.

    Pangiallo Romano and Coffee
    Jump to Recipe Print Recipe Comments

    We recently moved to Milano immediately after the second lockdown, decreasing our chances of getting to know people in the region, so we knew the holidays would be very lonely. However, we could visit friends in Rome before the Christmas lockdown, and we took it without thinking twice!

    We are still in Rome and have also had the chance to explore Roman Cuisine more in-depth; we will be dedicating an entire post about Rome, its Cuisine, traveling tips, and traditional and re-invented recipes soon!

    This delicious dessert can be part of a Christmas table, especially in the Lazio region, where Rome belongs.

    pangiallo romano
    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📖 Variations and substitutions
    • 📚 More Holidays dishes
    • 📋 Recipe
    • 💬 Reviews and Comments

    🧾 Ingredients

    This winter solstice meal has just a few easy-to-find ingredients.

    pangiallo romano ingredients
    Pangiallo ricetta Ingredients
    • Dark chocolate
    • Maple syrup
    • Raisins
    • Walnuts
    • Almonds
    • Gluten-free flour
    • Candied fruit
    • Orange zest
    • Lemon zest

    Optional (if making the glazing):

    Pangiallo Romano Glazing ingredients
    • extra-virgin olive oil
    • saffron

    See quantities and complete instructions in the recipe card.

    🔪 Instructions

    To make this roman holiday recipe, mix all the ingredients (except the glaze) in a food processor and give it a cake shape with your hands. Bake it.

    Pangiallo Romano

    Mix the Glazing Ingredients in a bowl with a whisk.

    Remove the cake from the oven and brush it with the glazing mix.

    Spreading Glazing on Pangiallo Romano
    Spread Glazing Pangiallo Romano
    glazed covered pangiallo romano

    Put it back in the oven for 3 minutes, remove it from the heat, and let it cool down.

    Ready!

    pangiallo romano

    Enjoy with coffee!

    pangiallo romano and coffee

    📖 Variations and substitutions

    This seasonal recipe reminds me of the Christmas cake we have in Panama, my hometown, since it shares some commonalities, such as candied and dry fruits and nuts. However, what makes it very different is the presence of chocolate, honey, and saffron.

    Gluten-free flour - instead of using a gluten-free flour mix, you can use all-purpose flour, almond flour, or chickpea flour.

    I made two versions: a traditional one, where I only changed the only non-vegan ingredient to make it vegan: Maple Syrup in place of honey.

    Pangiallo Romano Ingredients
    Pangiallo Romano Healthy

    The second version I made follows the same proportions. I made it an even healthier Italian Christmas cake by changing a couple of ingredients.

    If looking for healthy desserts, try this creamy cardamom rice pudding. For a fresher summery option, check out the vegan berry ice cream or the peanut butter banana ice cream.

    📚 More Holidays dishes

    • Cranberry Sauce
    • Easy Baking Buns
    • Vegan Lava cake
    • Full Vegan Christmas Menu
    pangiallo romano and coffee

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Pangiallo Romano and Coffee

    Pangiallo Romano (Roman Christmas Cake)

    Author: Gustavo De Obaldia
    Roman dessert typically prepared on the Winter Solstice day as a good omen hoping that the sun will return soon. The main ingredients are chocolate and candied and dry fruits.
    5 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Snack, Sweet
    Cuisine Holidays, Italian-Inspired
    Servings 12 Servings
    Calories 289 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    May favorite food processor: Cuisine Art
    (affiliate link)
    Food Processor (affiliate link)
    parchment paper.
    (affiliate link)
    Parchment Paper (affiliate link)

    Ingredients
     
     

    • 3.5 ounces dark chocolate organic
    • 3.5 ounces maple syrup
    • 3.5 ounces raisins
    • 2.5 ounces walnuts
    • 2.5 ounces hazelnuts
    • 2.5 ounces almonds
    • 2.5 ounces gluten-free flour all-purpose flour works as well
    • 1.5 ounces pine nuts
    • 1.5 ounces candied fruit
    • 1 orange zest
    • 1 lemon zest

    Optional (for the glazing):

    • 2 tablespoons gluten-free flour all-purpose flour works as well
    • 2 tablespoons olive oil extra virgin
    • 0.1 ounce saffron (2 saffron packs)
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    Directions
     

    • Preheat the oven to 350 ºF (175 ºC).
    • Line a tray with parchment paper.
    • Grind the orange and lemon zest avoiding the bitter white part.
    • Coarsely chop the almonds, hazelnuts, and walnuts. I use a blender on minimum speed for 10 seconds.
    • Mix all the ingredients except the chocolate in a bowl with a spoon.
    • Melt the chocolate in a water bath or the microwave for 3 minutes.
    • Add it to the mix using the spoon, and then use your hands as soon the mixture has cooled down (approx 10 seconds).
    • Mix everything until you obtain a homogeneous mixture.
    • With floured hands, form a ball and place it on a pan with parchment paper. Flatten it a little bit with the palm of your hands.
    • Bake in a preheated oven for about 40 minutes.
    • Prepare the covering’s glaze by putting the flour, oil, and saffron in a bowl, start mixing, and add water until you get a thick and homogeneous batter.
    • Brush the pangiallo with the saffron glaze.
    • Put the cake back in the oven for 2-3 minutes, remove it from the heat, and let it cool down.

    Notes

    Watch out the oven from minutes 30 to 40 to ensure it doesn’t burn.
    Take it out of the oven and let it cool completely before serving.
    Let it cool completely before serving.
    Feel free to make it without the grazing is just as good.

    Nutrition Facts

    Calories: 289kcalCarbohydrates: 28gProtein: 5gFat: 19gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 290mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 3mgCalcium: 54mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.96 from 23 votes (7 ratings without comment)

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      Recipe Rating




    1. Kathy

      February 26, 2023 at 7:48 am

      In the intro instructions, the glaze is put on after baking then baked for an additional 2 minutes. In the recipe instructions, the glaze is added before baking. Can you clarify when the glaze is put on? It looks so nice, and the idea of the solstice sun is great. Thanks!

      Reply
      • Gus

        February 28, 2023 at 8:09 am

        Hi Katie,
        Thanks for the catch. I have updated the instructions. Bake the cake without the glazing, and then the cake should be back to the oven for additional 2 minutes so the glaze sticks to the baked cake. 🙂

        Reply
    2. Natalie

      November 22, 2021 at 10:42 am

      5 stars
      What a beautiful winter cake. Sounds amazing and so delicious with all the dried fruits inside. I have to bake this.

      Reply
      • Gus

        November 24, 2021 at 8:49 pm

        It is definitely one of our favorite winter cakes!

        Reply
    3. Kaitlin

      November 19, 2021 at 6:14 pm

      5 stars
      Hi!

      I love trying new and different recipes from other cultures. I haven’t tried this before. I enjoyed it so much and will be making it at Christmas for sure ?

      Reply
    4. Holly

      November 19, 2021 at 3:11 am

      5 stars
      I'm intrigued by this recipe and can't wait to try it for Christmas!

      Reply
      • Gus

        November 19, 2021 at 4:17 pm

        I am sure you will love it Holly!

        Reply
    5. nancy

      November 18, 2021 at 9:25 pm

      5 stars
      the chocolate, honey, and saffron really makes this christmas cake so delicious! Will make it again for the holidays!

      Reply
      • Gus

        November 18, 2021 at 10:09 pm

        Thank you for your review Nancy! I'm so happy to hear that the chocolate, honey and saffron in this recipe made it a delicious Christmas cake.

        I agree with you - this is one of my favorite recipes too, especially during the holidays when we're all looking for something sweet but still want to keep our diets clean. It's also really easy to make ahead of time which makes it perfect for entertaining guests without any fuss or muss.

        We hope that you'll enjoy making this recipe again soon!

        Reply
    6. Maria San Juan

      November 18, 2021 at 4:47 pm

      5 stars
      Great recipe! I would love to make them for my kids! Thanks for sharing!

      Reply
      • Gus

        November 18, 2021 at 8:46 pm

        Thank you so much for your feedback Maria! We are so glad to hear that you enjoyed the recipe and would like to share it with your kids.

        We hope that this is just the first of many more recipes, stories, and conversations we'll have together.

        Reply
    7. Beth

      November 18, 2021 at 4:34 pm

      5 stars
      Looks like a healthier version of the fruit cake. I can't wait to make it.

      Reply
      • Gus

        November 24, 2021 at 8:51 pm

        yes, it is! You will love it! It doesn't lack any flavor!

        Reply
    8. Ana F.

      November 18, 2021 at 4:18 pm

      5 stars
      I'm so glad I found this recipe for Pangiallo Romano! It was a hit with the family and I loved how easy it was to make. It will be on repeat! Thanks!

      Reply
    9. Dannii

      November 18, 2021 at 4:17 pm

      5 stars
      We are all about fruit and nut cakes at Christmas time and this looks amazing.

      Reply
    10. Taly

      October 27, 2021 at 4:04 pm

      5 stars
      Que pinta que tiene! Me encantó la receta! Sin dudas la tendré en cuenta para prepararla pronto!!!

      Reply
    11. Chenée

      September 30, 2021 at 8:17 pm

      5 stars
      Thanks for this awesome seasonal recipe! I love how cool the yellow glaze comes out!

      Reply
    12. Claudia Lamascolo

      August 23, 2021 at 2:35 pm

      5 stars
      oh wow this was so much better than expected I will make it often all year long!

      Reply
    13. Katherine

      August 23, 2021 at 2:17 pm

      5 stars
      Chocolatey fruitcake? Oh yes please! This sounds ingredible. I'll have to bake it for the solstice 🙂

      Reply
      • Saif

        November 18, 2021 at 4:30 pm

        5 stars
        This Roman dessert looks absolutely gorgeous. Definitely going to make this delicious cake this weekend.

        Reply
    14. Jessica Formicola

      August 23, 2021 at 2:06 pm

      5 stars
      Now this is my kind of cake! All of those nuts AND chocolate?? Yes, please!

      Reply
    15. Shashi at Savory Spin

      August 23, 2021 at 2:05 pm

      5 stars
      Your Pangiallo Romano reminds me of our Sri Lankan Christmas cake - only without brandy. This cake looks so delicious and rich! Would love to try this soon!

      Reply
    16. Gina

      August 23, 2021 at 1:51 pm

      5 stars
      Surprised I've never heard of this cake before but love all the ingredients and will be trying it out this season. Thanks for the healthier version too, I feel drawn to that one!

      Reply

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