Photograph of the finished Pangiallo romano

Italy · Bánh vòm trái cây nghệ tây Pangiallo romano

Pangiallo romano

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Sliced almonds Sliced almonds 320 g
  • Photograph of Walnut Walnut 280 g
  • Photograph of Raisins Raisins 320 g
  • Photograph of Dried dates Dried dates 280 g
  • Photograph of Honey Honey 360 ml
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Cinnamon powder Cinnamon powder 20 g
  • Photograph of Orange Orange 4
  • Photograph of Olive oil Olive oil 120 ml

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.

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