This Italian recipe takes a traditional Christmas cake and adds a Nutella icing for something even more gluttonous than the usual Italian Christmas food.
It’s not difficult to make and you’ll certainly add a touch of hearty calories to your Christmas lunch or dinner.
Ingredients for the cake are: three eggs, 150 grams of sugar, 50 grams of softened butter, two small tubs of natural yoghurt, a small packed of yeast or rising agent, some flour and milk and room temperature.
To that you can also add a squirt of lemon juice, plenty of chopped up almonds and a few dark chocolate chips.
For the icing, have aside 250 grams of mascarpone with a couple of tablespoons of nutella mixed in.
Mix the sugar and eggs together, add the butter and yoghurt and make a very smooth mixture.
Add the lemon juice if desired, along with the almonds and chocolate chips.
Add the milk and make up a mixture that is almost liquid.
Add as much flour as needed, along with the rising agent, to create a creamy and foamy mixture.
Place the mixture in a greased cake tin and cook in the oven at 180° for 45 minutes.
When done, leave the cake to cool completely before preparing the icing.
Spoon over the cake the mascarpone/nutella covering.
This cake is better prepared the same day as serving and could work very well with a nice after dinner port or marsala, if you’re going local.
