Pangiallo – A Christmas Cake from Rome
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.
Ingredients
4 eggs
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
Preparation
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.
Other Italian xmas cakes
Buccellato – Sicilian Christmas wreath
Cake with apples, walnuts and dates
How delicious! Just reading through the list of ingredients is making me want to eat it. I love figs!
Thanks Curt – That reminds me – if the figs are very well dried, it might be a good idea to soak them in tea or boiled water before use.
Wow – indeed an ancient recipe, and so like Winter. Just think what an indulgence it must have been. Thanks for sharing that one. And warmest holiday wishes!
Yes, a pinch of cinnamon costed a fortune in those days. It has been a real show off.
Intresting recipe! For Christmas I’m going to bake Panpepato, have you ever hearr about it ?
Looks great for this time of the year Mette. Easy as well so it’s on the to do list!!
Thanks for the comments. I think panpepato is basically the same as peppered panforte (see https://bit.ly/qyJBbl) and I make that every year. But panforte is a bit like caramel – rock hard – while this pangiallo can be enjoyed as a cake.
This sounds delicious, I am certainly going to make it. It sound similar to English fruitcake, which has almonds instead of hazelnuts and walnuts
I think you can replace hazelnuts and walnuts with almonds in the Pangiallo as well. Traditional recipes vary a lot depending on the cook.
I’ve never heard of Pangiallo before, it looks like (dare I say it) a brownie. Either way, it looks like it would melt in your mouth – delicious.
You can’t offend me by comparing it to a brownie, but in this case I think looks are deceptive. The pangiallo has more flavour and less sweetness than the brownies I make. And it contains a considerable amount of dried fruit and nut.
I will definately try this recipe. It really sounds delicious! I love the spices you used. Especially the cinnamon and nutmeg.
Hi, This looks gorgeous. I am going to attempt to make it for my Roman fiance and his mother for Christmas. How long will it keep after making?
Good luck. It’s really easy and it’ll keep nice and fresh for at least a week and probably two in the fridge (if you can yourself from snacking;)
I cannot believe I have missed the opportunity to eat Pangiallo in Italy. But thanks to you, now I can do it myself at home. :)
Yes, it’s also makes it more fun, when you get to try out the real thing.
Oh my gosh…the cake is already melting in my mouth!
Who can ever get enough of the sweet sweet world:)