Pangiallo Romano Roman Christmas Cake Recipe

When life gives you nuts, honey, and citrusy goodness, it’s time to whip up a batch of Pangiallo Romano, a rich and cozy embrace of flavors straight from the heart of Roman holiday traditions!

Pangiallo Romano is a traditional Roman Christmas cake that is packed with flavor. What I adore about this cake is that the combination of honey, nuts—including almonds and walnuts—and dried fruits like figs and raisins offers an absolutely delightful array of flavors and textures.

Add to that combination the spices like cinnamon and nutmeg that provide the warm, inviting aroma that fills the kitchen when this cake is baking, and you have a true festive delight.

Pangiallo Romano Roman Christmas Cake Recipe Ingredients

• All-Purpose Flour: Provides structure; primary source of carbohydrates.
• Honey: Natural sweetener; rich in antioxidants and trace nutrients.
• Almonds: High in healthy fats, protein, and vitamin E.
• Hazelnuts: Good source of dietary fiber and healthy fats.
• Walnuts: Rich in omega-3 fatty acids and antioxidants.
• Dried Figs: Adds sweetness and are high in fiber and minerals.
• Candied Citrus Peel: Lends a fruity, tangy sweetness.
• Cocoa Powder: Provides deep chocolate flavor and is a rich antioxidant source.
• Cinnamon: Adds warmth; known for anti-inflammatory properties.

Pangiallo Romano Roman Christmas Cake Recipe Ingredient Quantities

• 300g all-purpose flour
• 150g honey
• 100g granulated sugar
• 150g almonds, coarsely chopped
• 150g hazelnuts, coarsely chopped
• 150g walnuts, coarsely chopped
• 150g dried figs, chopped
• 100g raisins
• 100g candied citrus peel, chopped
• 50g cocoa powder
• 1-2 tablespoons olive oil
• 1 teaspoon baking powder
• Zest of 1 lemon
• Zest of 1 orange
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 pinch of salt
• 2 tablespoons water (as needed)

How to Make this Pangiallo Romano Roman Christmas Cake Recipe

1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) and prepare a baking sheet with parchment paper.

2. In a big mixing bowl, mix together the flour, cocoa powder, baking powder, cinnamon, nutmeg, ground cloves, and a small amount of salt.

3. In another bowl, blend the honey and sugar until they are well combined. Then, add the olive oil, the lemon zest, and the orange zest, and mix thoroughly.

4. Slowly incorporate the dry flour blend into the wet mixture, stirring until everything is well combined. The batter will be thick and sticky.

5. Incorporate the almonds, hazelnuts, walnuts, dried figs, raisins, and candied citrus peel into the dough and mix thoroughly until the ingredients are uniformly distributed.

6. Should the dough feel excessively dry, introduce one or two tablespoons of water, a bit at a time, until the dough forms.

7. Form the dough into a round or oval loaf and set it on the prepared baking sheet.

8. Place in the preheated oven of 175 C (350 F) for about 35-40 minutes. The cake should be lightly golden and firm on top when done.

9. After baking, take the Pangiallo Romano from the oven and let it cool entirely on a wire rack.

10. Cut the cake and serve it. Savor the tastes of this classic Roman holiday dessert!

Pangiallo Romano Roman Christmas Cake Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Wooden spoon or spatula
8. Grater or zester (for lemon and orange zest)
9. Cooling rack
10. Knife and cutting board (for chopping nuts and dried fruits)

FAQ

• Q: Can I use a different type of flour for Pangiallo Romano?A: For the best texture, use all-purpose flour. You can try using whole wheat flour for a nuttier flavor, but it may alter the texture slightly.
• Q: Is it possible to substitute the nuts with other types?Yes, you can swap almonds, hazelnuts, or walnuts for other nuts like pecans or pistachios, as long as you keep the total weight of the nuts unchanged. This ensures the right balance.
• Q: Can I omit the candied citrus peel?A: You can leave out the candied citrus peel, or substitute it for more dried fruit.
  But unless you like to live dangerously and without the texture of candied citrus peel, you should probably keep it as is.
• Q: How should I store Pangiallo Romano?A: Keep it in an airtight container stored at room temperature for up to a week, or freeze it for longer storage.
• Q: Is it necessary to use citrus zest in the recipe?A: The flavor and fragrance are enhanced by the citrus zest, but if you can’t get it, you can leave it out. Just know that the dish will taste somewhat different from what is usually served.
• Q: Can I use a sugar substitute instead of granulated sugar?Coconut sugar and erythritol are good options to use as substitutes, but keep in mind that they may impart their own flavors to the final product.
• Q: What is the significance of olive oil in the recipe?A: Olive oil gives moisture and richness to the cake. If you prefer, though, you can use a neutral oil.

Pangiallo Romano Roman Christmas Cake Recipe Substitutions and Variations

For 100g granulated sugar: Use 100g packed brown sugar for a richer flavor.
For 150g of almonds: Replace with 150g of pecans for a different nutty profile.
For 100g raisins: As an alternative, use 100g currants or sultanas.
2 tablespoons olive oil: You can use 2 tablespoons of melted butter for a slightly richer taste.
For 50g cocoa powder: Use 50g carob powder and have a caffeine-free option.

Pro Tips

1. Toast the Nuts Before incorporating the nuts into the dough, lightly toast them in a pan or in the oven for a few minutes. This will enhance their flavor and add extra depth to the cake.

2. Warm the Honey To blend the honey more easily with sugar, slightly warm it in a microwave or on the stovetop. This will make it easier to mix and will help with combining the ingredients smoothly.

3. Customize the Dry Fruits While the recipe calls for dried figs, raisins, and candied citrus peel, feel free to experiment with your favorite dried fruits like cranberries, apricots, or cherries for a personal touch.

4. Use High-Quality Olive Oil Since olive oil is a key ingredient in the recipe, using a high-quality extra virgin olive oil will add a rich, aromatic flavor to the cake.

5. Check Dough Consistency The dough should be sticky but manageable. Adjust the water accordingly to achieve the right consistency, ensuring the dough holds together well without being too wet.