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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.

  • Bake in the preheated oven until golden, about 30 minutes.

Cook's Note:

Instead of prunes you can use any other dried fruit like figs or apricots, or a mix of all three.

Cool Pangiallo laziale completely before serving.

Nutrition Facts

477 calories; protein 9.2g 18% DV; carbohydrates 60.1g 19% DV; fat 25.5g 39% DV; cholesterol 0mg; sodium 6.1mg. Full Nutrition
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