Pangiallo - Italian Christmas Fruit and Nut Cake

Ingredients

• 1 cup (200g) whole wheat flour 1 cup (200g) whole wheat flour
• 1 cup (200g) all-purpose flour 1 cup (200g) all-purpose flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (200g) almonds, roughly chopped 1 cup (200g) almonds, roughly chopped
• 1 cup (200g) hazelnuts, roughly chopped 1 cup (200g) hazelnuts, roughly chopped
• 1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1/2 cup (75g) candied orange peel, chopped 1/2 cup (75g) candied orange peel, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 4 eggs 4 eggs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 20g (Saturated Fat: 2g)
• Carbohydrates: 55g (Sugars: 30g)
• Protein: 8g
• Fiber: 5g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, almonds, hazelnuts, dried figs, raisins, candied orange peel, cinnamon, nutmeg, cloves, and salt.
3. 3.
   In a separate bowl, whisk together the olive oil, honey, orange zest, lemon zest, and eggs until well combined.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5.
   Transfer the batter to the prepared cake pan and smooth the top.
6. 6.
   Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Serve the Pangiallo at room temperature and enjoy the festive flavors of this Italian Christmas delight!

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a nice crunch to the cake.
• Hazelnuts — To remove the skins from hazelnuts, roast them in the oven at 350°F (175°C) for about 10 minutes. Then, rub them in a clean kitchen towel to remove the skins.
• Dried figs — If the dried figs are too dry, soak them in warm water for 10 minutes before chopping and adding them to the cake batter.
• Candied orange peel — If you can't find candied orange peel, you can make your own by simmering orange peel in a simple syrup (equal parts water and sugar) until translucent.

Tips & Tricks

• For an extra festive touch, decorate the top of the Pangiallo with whole almonds and candied orange peel before baking.
• If you prefer a more pronounced citrus flavor, add a tablespoon of orange liqueur or orange blossom water to the batter.
• Serve the Pangiallo with a dollop of whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.
• Store the cake in an airtight container at room temperature for up to 5 days to allow the flavors to develop further.
• To make the Pangiallo ahead of time, you can freeze it for up to 1 month. Thaw it overnight in the refrigerator before serving.

Serving advice

Slice the Pangiallo into wedges and serve it on a festive platter. Dust each slice with an additional sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal of the Pangiallo, you can garnish the serving platter with fresh sprigs of rosemary or a dusting of edible gold flakes.