A very simple and fluffy dessert, the Christmas Star Cake with the Classic fluted pan from Nordic Ware. I named it that because the pan has the design of a beautiful star.
I received this spectacular rectangular pan as a gift and immediately got into the kitchen to prepare a Christmas chocolate cake.
Sometimes these pans can be a bit intimidating when it’s time to take out the cake. All those ridges seem daunting, and you think half the batter will stick inside, ruining all your hard work. But no, just grease it well, wait 10 minutes after taking it out of the oven, and with a decisive move, turn it onto a plate, and voilà.
Some say that Nordic Ware pans are hard to clean, but that’s not true; a soft brush and a little dish soap make them perfect in no time. The only downside? The cost of the pan, but it’s worth every penny.
Here are some other cakes prepared with these “holiday” pans.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1.7 cups Type 1 flour
- 1/2 cup raw cane sugar
- 1/4 cup plant-based milk
- 1/4 cup sunflower oil (deodorized)
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder (cream of tartar)
- 3 eggs (organic)
- 1 pinch sea salt
- 1 tbsp powdered sugar
- 10 raspberries
Tools
- 1 Pan
Christmas Star Cake Steps
Blend the cane sugar to make powdered sugar.
Sift together flour, cocoa, and baking powder. Add sugar, orange zest, and a pinch of salt to the bowl.
Separately, emulsify oil, milk, and eggs and add to the dry ingredients, mixing gently.
Grease the pan well and dust with cocoa.
Pour the batter, tapping it a bit to remove any air bubbles, and bake in a static oven for 50 minutes at 340°F. Do the toothpick test; if it comes out dry, remove from the oven and wait 10 minutes before turning the pan onto a serving plate with a firm motion.
Dust with powdered sugar and decorate with raspberries.
Tips from Timo e Lenticchie
The cake keeps for 3 days in the refrigerator. If you prefer a completely plant-based dessert, I recommend this recipe
