Name: Nigella Italian Christmas Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9-inch cake
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup Amaretto liqueur; 1/4 cup whole milk; 1/4 cup chopped almonds; 1/4 cup dried cranberries; Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Dust the pan with flour and set it aside.
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt until well combined. Set this dry mixture aside.
In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Stir in the Amaretto liqueur and milk until fully incorporated into the batter.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped almonds and dried cranberries until evenly distributed in the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a festive finish.
Slice and serve your Nigella Italian Christmas Cake, and watch as your guests marvel at the delightful flavors and textures.

Ingredients

Instructions

Nutrition Facts

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