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.
Ingredients
- ¼ cups chopped pitted prunes: 1 piece
- ¼ cups raisins: 1 piece
- whole almonds: 0.75 cup (skin removed)
- walnuts: 0.75 cup (chopped)
- hazelnuts: 0.75 cup (toasted)
- white sugar: 2 Tbsp
- orange marmalade: 1 Tbsp
- candied orange peel: 2 Tbsp (chopped)
- ground cinnamon: 0.5 tsp (to taste)
- white wine: 2 Tbsp
- Extra virgin olive oil: 2 Tbsp
- all-purpose flour: 0.75 cup (or more if needed)
Metric Conversion
Stages of cooking
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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.
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Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
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Bake in the preheated oven until golden, about 30 minutes.
