Pangiallo romano (Roman Christmas Cake) is a traditional Vatican City recipe (based on a Roman original) for a classic yeasted fruit and nut Christmas cake. The full recipe is presented here and I hope you enjoy this classic Vatican City dish of: Roman Christmas Cake (Pangiallo romano).
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Like many recipes from the city of Rome, this vegetarian Christmas cake has made its way into the kitchens of the Vatican.
With this Roman pangiallo recipe, we are keeping alive a culinary tradition with ancient origins. This rustic cake was prepared during the winter solstice in Roman times to wish for the return of the sun. For this reason, these loaves, rich in dried fruit, raisins, honey, and candied fruit, have a rounded shape and a golden color provided by saffron, a must-have spice in this bread. Over time, the memory of this dessert has not been lost; in fact, pangiallo has become a traditional Christmas dessert, and here we offer a tasty version, rich in dried and candied fruit.
Ingredients:
200g of plain flour
10g of fresh brewer's yeast
150g of sugar
50g of candied orange
50g of candied citron
50g of pine nuts
50g of walnuts
100g of almonds
100g of hazelnuts
150g of sultanas
1 tsp of ground cinnamon
50g of extra virgin olive oil
2 egg whites
300ml of water
For the batter:
0.25g of saffron
40ml of water
1 tbsp of extra virgin olive oil
1 tbsp of plain flour
Method:
Place the sultanas in a bowl, pour over the warm water and set aside to soak and plump up for 30 minutes. After this time drain the sultanas then squeeze out the excess water. Dissolve 10g of fresh brewer's yeast in 40ml of warm water.
Sift the flour into a bowl, form a well in the centre and add the sugar and ground cinnamon. Pour in the yeast and water mixture and begin kneading to incorporate the ingredients into the flour. Also add the olive oil and knead into the flour.
Add the dried fruit and nuts (pine nuts, almonds, hazelnuts, and walnuts), the candied citron, the candied orange, and the egg whites to a bowl. Mix well to combine then add these ingredients to the dough. Add the raisins then fold the fruit and nuts into the flour, kneading the ingredients by hand.
Wet your hands with water then divide the mixture into two parts, shaping each one into a loaf.
Sit on baking trays then cover with a clean cloth and allow to prove for 12 hours.
When ready to bake transfer to an oven pre-heated to 180°C. Bake for 40 minutes until nicely coloured and cooked through.
Remove the pangiallo from the oven and let it cool before slicing and serving.
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