Pangiallo romano

Method

1. 1 Roast almonds and walnuts, then mix them with raisins, chopped dates, and orange zest.
2. 2 Heat the honey until it simmers, then pour it over the nut mixture and mix quickly.
3. 3 Sprinkle in the flour and cinnamon, then knead with wet hands until a very thick, pliable dough is formed.
4. 4 The pangiallo should be formed into a hemispherical dome on the tray, high and thick, not flat.
5. 5 Beat saffron with olive oil and a little flour until it forms a golden paste, then brush it all over the dome's surface.
6. 6 Bake at 170 degrees for 45 minutes; the saffron glaze dries to a golden crust, hence the name "golden cake."

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil on the surface of the fruit dome, use a 185-degree steamer for 29 minutes and rotate the mold after 15 minutes; the saffron layer dries quickly, large domes need to be divided into two smaller cakes.