Name: Torta Di Natale Christmas Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 9-inch cake
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 cup almond flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; Zest of 1 orange and 1 lemon; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 3 large eggs, at room temperature; 1/2 cup milk; 1/2 cup chopped mixed candied fruits (citron, orange peel, cherries); 1/2 cup chopped almonds; Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan with butter. Dust the pan with some flour and tap out any excess.
In a medium bowl, combine the all-purpose flour, almond flour, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the orange zest, lemon zest, and vanilla extract, mixing well.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
Fold in the candied fruits and chopped almonds gently into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the Torta Di Natale Christmas Cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake 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.

Ingredients

Instructions

Nutrition Facts

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