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U' Panejallu - Pangiallo (yellow Christmas fruitcake)
U' Panejallu (Pangiallo) is a typical Christmas cake of Guidonia Montecelio, made with dry fruit, dried raisins, flour, sugar and dried figs.
Did you know that it is a very ancient recipe? It dates back to imperial Rome. At that time there were very few ingredients, then from the early 19th century the dough was enriched with new ingredients. If you want to surprise your guests at Christmas, follow our step-by-step recipe.
Ingredients
Almonds, walnuts, hazelnuts, sugar, dried Muscat grapes or raisins, flour, dried figs, dark chocolate, white wine, cognac, Cointreau, candied orange peel
Preparation
Wash the dried Muscat grapes or raisins with warm water and drain.
Cut the dried figs into small pieces.
Chop up the dark chocolate.
Cut the candied orange peels into strips.
Combine all ingredients except the flour in a bowl.
Let the mixture rest for a day in order to blend, stirring the mixture occasionally.
The next day add the flour and mix.
Divide the dough into several parts giving them an oval loaf shape. Place the shapes on a baking sheet lined with aluminium foil and let them rest for a day.
The next day, before baking, moisten the surface of the loafs with a dry liquor or water and sprinkle with sugar.
Bake at 180°C (350°F) for about 45 minutes.
When the U' Panejallu cakes have been baked, let them cool on the baking sheet for a few hours before tasting them.
If you wish to store them for a long time, you can wrap them in aluminium foil.
