Pangiallo Recipe - A Christmas Cake from Rome (2024)

Pangiallo is one of the most famous xmas cakes from Italy. The cake is neither bread nor yellow, but a sweet extravaganza of chocolate and nuts.

Pangiallo is one of the most famous xmas cakes from Italy. The so-called yellow bread is a Roman speciality not dissimilar to the Tuscan panforteor panpepato from Emilia-Romagna. And in spite of the name, it is more cake than bread and more brown than yellow. Some do add saffron to give the crusta golden tint, but how you make it yellow on the outside and brown inside beats me.

Even without the saffronpangiallo is a show of riches. Originating in the imperial age, the traditional winter sweet spares no expenses but combines all the nuts, dried fruits, honey and spices you can muster. An elegant and delightful kitchen table extravaganza.

Ingredients

4 eggs
250 g sugar
250 g honey
100 g melted dark chocolate
250 g flour
1 tsp baking powder
1 tbsp cocoa
1 tsp nutmeg
1 tsp all spice
2 tsp cinnamon
100 g hazelnuts
100 g walnuts
1 tbsp pine nuts
150 g raisins
150 g dried figs
200 g candied peel

Preparation

Beat eggs and sugar until light and fluffy
Carefully mix in honey, chocolate, cocoa, flour, baking powder and spices
Chop nuts, figs, raisins and candied peel and mix it well with the batter.
Pour the mixture into a well greased ring form.
Bake the pangiallo at 150 C / 300 F for about 45 minutes.

Other Italian xmas cakes

Buccellato – Sicilian Christmas wreath

Cake with apples, walnuts and dates

Parrozzo – Abruzzo chocolate cake for Christmas

Christmas log recipe

18 replies

Curt says:

November 29, 2011 at 2:35 pm

How delicious! Just reading through the list of ingredients is making me want to eat it. I love figs!

Reply
Mette says:

November 29, 2011 at 2:53 pm

Thanks Curt – That reminds me – if the figs are very well dried, it might be a good idea to soak them in tea or boiled water before use.

Reply
AdriBarr says:

November 29, 2011 at 4:45 pm

Wow – indeed an ancient recipe, and so like Winter. Just think what an indulgence it must have been. Thanks for sharing that one. And warmest holiday wishes!

Reply

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admin says:

November 30, 2011 at 9:05 am

Yes, a pinch of cinnamon costed a fortune in those days. It has been a real show off.

Reply
Alizea says:

November 30, 2011 at 7:48 pm

Intresting recipe! For Christmas I’m going to bake Panpepato, have you ever hearr about it ?

Reply
jenny@atasteoftravel says:

December 1, 2011 at 2:59 am

Looks great for this time of the year Mette. Easy as well so it’s on the to do list!!

Reply
admin says:

December 1, 2011 at 8:29 am

Thanks for the comments. I think panpepato is basically the same as peppered panforte (see https://bit.ly/qyJBbl) and I make that every year. But panforte is a bit like caramel – rock hard – while this pangiallo can be enjoyed as a cake.

Reply
mivvy says:

December 5, 2011 at 5:59 pm

This sounds delicious, I am certainly going to make it. It sound similar to English fruitcake, which has almonds instead of hazelnuts and walnuts

Reply
See Also
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admin says:

December 6, 2011 at 11:16 am

I think you can replace hazelnuts and walnuts with almonds in the Pangiallo as well. Traditional recipes vary a lot depending on the cook.

Reply
Laurel says:

December 6, 2011 at 12:47 pm

I’ve never heard of Pangiallo before, it looks like (dare I say it) a brownie. Either way, it looks like it would melt in your mouth – delicious.

Reply
Mette says:

December 6, 2011 at 1:53 pm

You can’t offend me by comparing it to a brownie, but in this case I think looks are deceptive. The pangiallo has more flavour and less sweetness than the brownies I make. And it contains a considerable amount of dried fruit and nut.

Reply
Eftychia says:

December 7, 2011 at 9:33 pm

I will definately try this recipe. It really sounds delicious! I love the spices you used. Especially the cinnamon and nutmeg.

Reply
Amber says:

December 8, 2011 at 6:35 pm

Hi, This looks gorgeous. I am going to attempt to make it for my Roman fiance and his mother for Christmas. How long will it keep after making?

Reply
admin says:

December 9, 2011 at 10:02 am

Good luck. It’s really easy and it’ll keep nice and fresh for at least a week and probably two in the fridge (if you can yourself from snacking;)

Reply
Laura @Travelocafe says:

December 22, 2013 at 5:21 pm

I cannot believe I have missed the opportunity to eat Pangiallo in Italy. But thanks to you, now I can do it myself at home. :)

Reply
- admin says:
  
  December 26, 2013 at 12:36 pm
  
  Yes, it’s also makes it more fun, when you get to try out the real thing.
  
  Reply
Renuka says:

December 29, 2013 at 6:36 pm

Oh my gosh…the cake is already melting in my mouth!

Reply
- admin says:
  
  January 5, 2014 at 11:44 am
  
  Who can ever get enough of the sweet sweet world:)
  
  Reply

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Pangiallo Recipe - A Christmas Cake from Rome (2024)

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