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Pangiallo laziale (Italian Christmas cakes)

  • 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
  • Preheat the oven to 180 C / Fan 160 / Gas 4. Line a baking tray with parchment.
  • In a bowl place all the nuts, dried fruit, marmalade, cinnamon, glace orange rind, chopped and sugar. Mix with a wooden spoon.
  • 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.
  • With wet hands shape 8 logs similar in size. Transfer to the baking tray.
  • Bake in preheated oven for 30 minutes, or until golden. Remove from oven, cool and serve.