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Recipe

ROMAN PANGIALLO

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 10 minutes

This cake brings the spirit and warmth of Italian holiday celebrations

Ingredients

  • 1 cup (200 g) Type 00 flour
    * Fresh brewer's yeast 0.4 oz (10 g)
    Sugar 0.7 cup (150 g)
    Candied orange 1.8 oz (50 g)
    Candied citron 1.75 oz (50 g)
    Pine nuts 5 tbsp (50 g)
    ½ cup (50 g) Walnuts
    0.7 cup (100 g) Almonds
    0.7 cup (100 g) Hazelnuts
    1 cup (150 g) Sultan raisins
    Cinnamon powder 1 tsp
    Extra virgin olive oil 3 ½ tbsp (50 g)
    2 Egg whites
    Water 1 ¼ cup (300 g)

    for the batter
    Saffron 0.1 tsp (0.25 g) - (2 packets)
    Water 2 ½ tbsp (40 g)
    Extra virgin olive oil 1 spoonful
    Type 00 flour 1 spoonful

Preparation

  • How to prepare Roman Pangiallo

    To make the Roman pangiallo, first, soak the sultanas in 1.3 cups of warm water for 30 minutes , then squeeze out the excess water. Dissolve 0.35 oz of fresh yeast in 3 tbsp of warm water , stirring with a teaspoon .

    Form a well with the flour and add the sugar and ground cinnamon, pour in the yeast dissolved in water, and start kneading to gather the ingredients. Incorporate the olive oil as well.

    In a bowl, pour the nuts (pine nuts, almonds, hazelnuts, and walnuts), candied citron, candied orange, egg whites, and mix with a spoon.

    Add the fruit to the dough, also incorporate the well-squeezed raisins, and knead by hand.

    Moisten your hands with water and form two loaves. Lay them on a baking sheet lined with parchment paper, cover them with cling film, and let them rest for 12 hours in a turned-off and closed oven. After the resting time, prepare a batter with flour, oil, saffron, and water, mix with a spoon, and brush the loaves with the obtained batter.

    They should be well-glazed all over their surface.
    Bake in a static oven preheated to 340 °F for 45 minutes. Once cooked, remove the pangiallo and let it cool slightly before enjoying it.

    Storage: Store the dessert outside the refrigerator under a glass dome. It can be frozen after baking.

    * Fresh brewer's yeast refers to active liquid or slurry yeast strains used for brewing beer, though people also use the term interchangeably with fresh cake/compressed baker's yeast or deactivated nutritional brewer's yeast powder.
Have you tried the recipe?

Roman pangiallo

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