Pangiallo is one of the most famous xmas cakes from Italy. The cake is neither bread nor yellow, but a sweet extravaganza of chocolate and nuts.
Pangiallo is one of the most famous xmas cakes from Italy. The so-called yellow bread is a Roman speciality not dissimilar to the Tuscan panforte or panpepato from Emilia-Romagna. And in spite of the name, it is more cake than bread and more brown than yellow. Some do add saffron to give the crust a golden tint, but how you make it yellow on the outside and brown inside beats me.
Even without the saffron pangiallo is a show of riches. Originating in the imperial age, the traditional winter sweet spares no expenses but combines all the nuts, dried fruits, honey and spices you can muster. An elegant and delightful kitchen table extravaganza.
250 g sugar
250 g honey
100 g melted dark chocolate
250 g flour
1 tsp baking powder
1 tbsp cocoa
1 tsp nutmeg
1 tsp all spice
2 tsp cinnamon
100 g hazelnuts
100 g walnuts
1 tbsp pine nuts
150 g raisins
150 g dried figs
200 g candied peel
Beat eggs and sugar until light and fluffy
Carefully mix in honey, chocolate, cocoa, flour, baking powder and spices
Chop nuts, figs, raisins and candied peel and mix it well with the batter.
Pour the mixture into a well greased ring form.
Bake the pangiallo at 150 C / 300 F for about 45 minutes.