Pangiallo laziale (Italian Christmas cakes)

Pangiallo laziale (Italian Christmas cakes)


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About this recipe: Pangiallo is a traditional Italian Christmas cake, originally from Rome. Dried fruits and nuts are mixed with oil, wine and flour to create an humble yet tasty treat to serve during the festive season. Wrap in cellophane or Christmas paper and give as gifts to friends and family.


Serves: 8 

  • 100g walnuts
  • 100g almonds, peeled
  • 100g hazelnuts, toasted
  • 200g raisins
  • 200g dried prunes (or dried figs or apricots or a mix of the 3), chopped
  • 1 tablespoon orange marmalade
  • ground cinnamon, to taste
  • 30g glace orange rind, chopped
  • 2 tablespoons caster sugar
  • 2 tablespoons white wine
  • 2 tablespoons extra virgin olive oil
  • 100g plain flour or 00 flour

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Fan 160 / Gas 4. Line a baking tray with parchment.
  2. In a bowl place all the nuts, dried fruit, marmalade, cinnamon, glace orange rind, chopped and sugar. Mix with a wooden spoon.
  3. Pour in wine and oil and stir. Then stir in the flour and mix to get a sticky dough. The flour will work as a glue, so add more if the mix still falls apart.
  4. With wet hands shape 8 logs similar in size. Transfer to the baking tray.
  5. Bake in preheated oven for 30 minutes, or until golden. Remove from oven, cool and serve.

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