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pangiallo romano

Pangiallo Romano (Roman Christmas Cake)

Gus
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 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Sweets
Cuisine Italian, Vegan, Vegetarian
Servings 12 Servings
Calories 289 kcal

Ingredients
 
 

Optional (for the glazing):

Instructions
 

  • Preheat the oven to 350 ºF (175 ºC).
  • Prepare 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.
  • 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.
  • Bake in a preheated oven for about 40 minutes.

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

Calories: 289kcalCarbohydrates: 28gProtein: 5gFat: 19gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 290mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 3mgCalcium: 54mgIron: 3mg
Keyword almonds, nuts
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