Pangiallo Romano
Pangiallo Romano is a dense Roman festive cake packed with nuts, raisins, and candied peel, coated in a bright golden saffron glaze.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Baking sheet
- •Parchment paper
- •Small saucepan
- •Mixing bowl
- •Pastry brush
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 16 g
- carbs
- 60 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 410 kcal
Instructions
- 1
Soak the raisins in warm water for fifteen minutes, then drain and pat dry.
- 2
Warm the honey gently in a small saucepan over low heat until completely fluid.
- 3
Combine the chopped walnuts, almonds, pine nuts, raisins, candied orange peel, and citron in a large bowl.
- 4
Stir the cocoa powder, cinnamon, and flour into the nut and fruit mixture.
- 5
Pour in the warm honey and mix vigorously with a wooden spoon until a dense, sticky mass forms.
- 6
Shape the mixture with damp hands into two compact, rounded dome loaves on a parchment-lined baking sheet.
- 7
Whisk the steeped saffron liquid, olive oil, and glaze flour together until smooth and bright yellow.
- 8
Brush the saffron batter generously over each loaf until fully coated in a thick, vibrant yellow layer.
- 9
Bake at 180C for thirty to thirty-five minutes until the yellow crust sets firm.
- 10
Cool completely on a wire rack before slicing thinly with a serrated knife.
Chef's tips
Work with damp hands when shaping the dough, as the honey-bound mixture is very sticky. Do not overbake the loaf, or the nuts will harden excessively. Allow the baked cake to rest for at least twenty-four hours before slicing to let the flavours mature.
Ingredient substitutions
- candied citron → extra candied orange peel or lemon peel
- millefiori honey → acacia honey or mild wildflower honey
- pine nuts → hazelnuts, lightly toasted and chopped
Storage
Store wrapped tightly in parchment paper and foil in a cool, dry place for up to three weeks.
Reheating
Pangiallo is traditionally served at room temperature and should not be reheated.
Common mistakes to avoid
- •Skipping the yellow saffron glaze, which removes the historical sun symbolism and leaves the loaf dry.
- •Leaving excess water on the soaked raisins, which weakens the dough binding.
- •Attempting to slice the cake while still warm, which causes the dense nut loaf to crumble.
Serving suggestions
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