Pangiallo with a Southern Twist

Ingredients

This adaptation of Pangiallo incorporates the flavors and ingredients commonly found in Atlanta cuisine. While the original Italian version typically includes ingredients like candied fruit and almonds, this recipe swaps them for Southern favorites like pecans and dried peaches. Additionally, a hint of cayenne pepper is added to give the dish a subtle spicy kick, which is not typically found in the traditional Italian version. We alse have the original recipe for Pangiallo, so you can check it out.

• 1 cup (200g) dried peaches, chopped 1 cup (200g) dried peaches, chopped
• 1 cup (200g) dried apricots, chopped 1 cup (200g) dried apricots, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) pecans, chopped 1 cup (150g) pecans, chopped
• 1 cup (200g) honey 1 cup (200g) honey
• 1 cup (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 1 cup (200g) all-purpose flour 1 cup (200g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 large eggs 4 large eggs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 52g, 32g
• Protein: 6g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the dried peaches, dried apricots, raisins, pecans, honey, breadcrumbs, flour, cinnamon, nutmeg, cayenne pepper, and salt. Mix well.
3. 3.
   In a separate bowl, whisk together the vegetable oil and eggs until well combined.
4. 4.
   Pour the egg mixture into the fruit and nut mixture. Stir until all the ingredients are evenly incorporated.
5. 5.
   Transfer the batter to the greased cake pan and smooth the top with a spatula.
6. 6.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the cake cool in the pan for 10 minutes.
8. 8.
   Carefully transfer the cake to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Dried peaches — Soak the dried peaches in warm water for 10 minutes before chopping them to soften them slightly.
• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. Let them cool before chopping.

Tips & Tricks

• For an extra burst of flavor, soak the dried fruits in a splash of bourbon or rum before adding them to the batter.
• Serve the Pangiallo warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Experiment with different combinations of dried fruits and nuts to personalize the recipe to your taste.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Southern-Inspired Pangiallo as a dessert after a delicious Southern meal. It pairs well with a cup of hot coffee or a glass of sweet tea.

Presentation advice

To enhance the presentation, sprinkle some additional chopped pecans on top of the powdered sugar for an added crunch and visual appeal. Serve the cake on a decorative platter or cake stand to showcase its beauty.