Stella di Natale
A delicious Christmas classic cake! Stella di Natale comes from the Nadalin, a cake originally from Verona, which is considered to be the ancestor of Panettone. Stella di Natale, thanks to the candied fruit and the orange zest and its soft consistency, reminds us of the classic Panettone. Here is a recipe of the traditional Stella di Natale!
150 gr (5.2 oz) softened butter (1 ¼, 4-oz butter sticks)
150 gr (5.2 oz) sugar (2/3 cup)
3 eggs at room temperature
150 gr (5.2 oz) 00 all-purpose flour (1 cup)
150 gr (5.2 oz) almond flour (1 and 1/3 cup)
3 tsp baking powder
100 gr (3.5 oz) candied orange peel
100 gr (3.5 oz) candied diced fruit mix
2 shot glasses of rum (3 US fl. oz.)
Zest of 1 orange
Powdered sugar (to sprinkle)
50 gr (1.7 oz) blanched sliced almonds (to sprinkle)
A star-shaped cake pan (12 X 12 inches) is highly recomended.
Preheat the oven to 170 °C/350 °F.
With the help of a mixer, mix the butter and the sugar in a large bowl until you get a creamy consistency. Keep on mixing, add one egg at a time until all are added. Sift the 00 all-purpose flour and the baking powder and add to the mixing bowl little by little while continuing to mix. Add the rum and mix. Add the almond flour and the zest of an orange while continuing to mix.
Flour the candied diced fruit mix and the candied orange peel, then add to the bowl. Mix by using a cooking spatula.
Pour this mixture in a previously buttered and floured 12 x 12 inch star-shaped cake pan. Sprinkle the blanched sliced almonds on top of it and bake at 170 °C/350 °F for 45/50 minutes.
Remove from the oven, let cool enough to handle and remove from mold. Place on plate, almond side up and then sprinkle with powdered sugar and serve.
This cake pairs perfectly with Prosecco!