Reserve one third of the listed flour for the saffron coating and use the rest in the cakes. Keep the nuts coarsely chopped, drain and squeeze the soaked raisins, and compact each cake firmly. Make more cakes of similar size when increasing the selected yield; extra trays extend the baking time.
Make ahead Soak the raisins while preparing the nuts, then drain and squeeze them before mixing. Let the baked cakes cool completely before cutting. The one-hour cooling allowance is a planning estimate and may take longer; additional trays also extend the total. Cover once cold and cut the slices shortly before serving.
Pangiallo Romano: Honey, Nuts and a Saffron Crust
Total 1 hr 50 min · Prep 20 min · Cook 30 min · Yield 2 cakes
Method
Heat the conventional oven to 180°C and line a baking tray with baking paper. Soak the raisins in lukewarm water until softened, then drain and squeeze well. Reserve one third of the flour for the coating.Heat the conventional oven to 350°F and line a baking tray with baking paper. Soak the raisins in lukewarm water until softened, then drain and squeeze well. Reserve one third of the flour for the coating.
Chop the almonds, walnuts, hazelnuts and pine nuts very coarsely with a knife or brief food-processor pulses. Put them in a large bowl.
Warm the honey gently with the grated lemon and orange zest until fluid. Pour over the nuts, then add the chopped chocolate, candied citron, candied orange and drained raisins. Mix well.
Work in the remaining two thirds of the flour. Divide for the selected yield, oil your hands lightly and compact into rounded domes about 12 cm wide and 6–7 cm high. Place on the lined tray with space between them.Work in the remaining two thirds of the flour. Divide for the selected yield, oil your hands lightly and compact into rounded domes about 4¾ in wide and 2¼–2¾ in high. Place on the lined tray with space between them.
For the coating, dissolve the saffron in the weighed water, then whisk with the reserved flour and weighed oil to a smooth batter that brushes on easily.
Brush the cakes with the saffron batter. Bake at 180°C conventional for about 30 minutes. If the colour is pale, add another thin coat halfway through using any remaining batter. Bake extra trays separately if needed.Brush the cakes with the saffron batter. Bake at 350°F conventional for about 30 minutes. If the colour is pale, add another thin coat halfway through using any remaining batter. Bake extra trays separately if needed.
Leave the cakes on the tray until they can be lifted without breaking, then let them cool completely. Slice only once cold, using a sharp knife.
Equipment
- Food processor or sharp knife
- Large mixing bowl and spoon
- Small saucepan
- Bowl and whisk for coating
- Baking tray and baking paper
- Pastry brush
- Fine grater
- Kitchen scale
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