Pangiallo Romano (Roman Christmas Cake)

4.96 from 23 votes

Pangiallo Romano (Roman Christmas Cake)

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.

Prep Time10

Cook Time40

Total Time50

Course: Snack, Sweet

Cuisine: Holidays, Italian-Inspired

Diet: Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: almonds, italiano ala vegano, nuts, roman holiday recipe

Season: Winter Recipes, Year Round

Diet: Grain-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Bake, Blended, Sheet-Pan

Ingredient Group: Fruit, Dried Fruit & Nuts

Servings: Servings

Calories: 289kcal

Author: Gustavo De Obaldia

Cost: $10

Equipment

Rectangular Baking Tray (affiliate link)
Food Processor (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)

Cups - Metric

Instructions

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