0 from 6 votes
Traditional Italian Christmas Cake
This Italian Christmas Cake is another traditional recipe that it served during the holiday season.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 277 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Italian
Ingredients
- 1⅔ cups pastry flour 200 grams
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- 1¾ teaspoons baking powder
- 1 tablespoon orange zest (or lemon)
- ⅔ cup butter
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract (or rum extract)
- ¼ cup +3 tablespoons milk (room temperature) (105 total grams if you double or triple the recipe then double or triple this amount)
- 1 cup almond flour 100 grams
- ¾ cup nuts chopped (toasted) 100
- ½ cup chocolate chips 100
- 3-4 tablespoons almond slivers
Instructions
- Pre-heat oven to 340F/170C. Grease and flour or spray a 9 inch star shaped pan or round cake pan.
- In a large bowl whisk together the flour, salt, baking powder and zest.
- In the mixing bowl beat the butter and sugar until creamy. Add the eggs and yolk one at a time beating between each addition add the vanilla. Add the dry ingredients in three additions beating between each. Add the milk and almond flour and combine. Add the nuts and chocolate chips, combine.
- Transfer the batter to the prepared pan, sprinkle with the almond slivers and bake 50-60 minutes or until golden and baked through. Test for doneness with a toothpick. Let cool completely, then dust with powdered sugar before serving.
Cup of Yum
Notes
- I like to use cake/pastry flour in most of my cake recipes because it makes a cake softer and more tender. You can easily make your own – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- Instead of chocolate chips you could add candied fruit, dried fruit or even raisins. If you use dried fruit such as cranberries or raisins it is best to soak them for about 15 minutes in boiling water, drain well before adding to the recipe.
- For this cake I used semi sweet mini chocolate chips, if you prefer you could use regular chocolate chips, either semi sweet or milk chocolate. I also use chopped walnuts, you could substitute with chopped almonds or hazelnuts.
- Store the completely cooled cake in an air tight container at room temperature for up to three days.
- Wrap the completely cooled cake well in plastic wrap or foil then place in a freezer safe bag or container. It will keep for up to two to three months.
Nutrition Information
Calories
277kcal
(14%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
58mg
(19%)
Sodium
29mg
(1%)
Potassium
231mg
(7%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
115IU
(2%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 277
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 29mg | 1% |
| Potassium | 231mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.