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Pangiallo laziale (Italian Christmas Cakes)

4

45 min

Pangiallo laziale (Italian Christmas Cakes)

Pangiallo laziale (Italian Christmas Cakes) Photo 1

Category

Cake Recipes

Time

45 min

Serving

8 persons

Calories

477

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
Pangiallo is a traditional Italian Christmas cake, originally from Rome. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Wrap in cellophane or Christmas paper and give as gifts to friends and family.

Ingredients

  • ¼ cups chopped pitted prunes: 1 piece
  • ¼ cups raisins: 1 piece
  • whole almonds: 0.75 cup (skin removed)
  • walnuts: 0.75 cup (chopped)
  • hazelnuts: 0.75 cup (toasted)
  • white sugar: 2 Tbsp
  • orange marmalade: 1 Tbsp
  • candied orange peel: 2 Tbsp (chopped)
  • ground cinnamon: 0.5 tsp (to taste)
  • white wine: 2 Tbsp
  • Extra virgin olive oil: 2 Tbsp
  • all-purpose flour: 0.75 cup (or more if needed)

Metric Conversion

Stages of cooking

Pangiallo laziale (Italian Christmas Cakes) Photo 21
Pangiallo laziale (Italian Christmas Cakes) Photo 32
Pangiallo laziale (Italian Christmas Cakes) Photo 43
Pangiallo laziale (Italian Christmas Cakes) Photo 54
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
    Pangiallo laziale (Italian Christmas Cakes) Photo 2
  2. Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
    Pangiallo laziale (Italian Christmas Cakes) Photo 3
  3. Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
    Pangiallo laziale (Italian Christmas Cakes) Photo 4
  4. Bake in the preheated oven until golden, about 30 minutes.
    Pangiallo laziale (Italian Christmas Cakes) Photo 5

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