Nadalin a delicious dessert, do you know it? Similar to the panettone cake, but much more delicious. It is a type of dessert originating from the city of Verona; it tastes very similar to panettone but has the advantage of requiring much less rising time than typical Christmas desserts. In half a morning, you will bake a very fragrant dessert with little butter and not too rich, with a unique flavor! With its elegant and very cute shape, you can also decide to gift it during the holidays between Christmas and New Year.
If you’re looking for other Christmas gift ideas, take a look at these:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 293.44 (Kcal)
- Carbohydrates 40.18 (g) of which sugars 12.90 (g)
- Proteins 8.75 (g)
- Fat 11.54 (g) of which saturated 3.85 (g)of which unsaturated 5.26 (g)
- Fibers 1.95 (g)
- Sodium 13.77 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 packet dry yeast
- 1 oz oz Manitoba flour
- 1 oz oz all-purpose flour
- 1.35 oz oz water (warm)
- 7 oz oz Manitoba flour
- 4.25 oz oz all-purpose flour
- 1 oz oz almond flour
- 1.75 oz oz butter
- 3.2 oz oz sugar
- 2 eggs
- 1 egg yolk
- 1 tsp honey
- to taste vanilla extract
- 3.5 oz oz milk
- 2 egg whites
- 1.4 oz oz almonds
- 0.7 oz oz pine nuts
- 2 tbsps sugar sprinkles
Tools
- 1 Mold
How to make Nadalin
Mix the yeast with the flour and water, then knead to make a fairly soft and elastic dough.
Let it rest in the oven off with only the light on, in a bowl covered with plastic wrap, for about 1 hour.
After the resting time, in the mixer bowl, add the starter dough, honey, vanilla essence, milk, butter, sugar, flour, eggs, and finally the softened butter cut into pieces.
Knead until you get a creamy and smooth dough.
Let it rest for about 2 hours in the oven off with the light on, considering that the dough should triple in volume.
Take back the dough and put it directly into a greased star mold. In my case, I used the 1 kg paper ones. Let it rise for about 2 hours at room temperature.
In the meantime, prepare the glaze by mixing the egg white with chopped almonds, then decorate with the glaze, pine nuts, and sugar sprinkles.
Bake the Nadalin at 356°F for 40 minutes in a static oven. Remove the cake from the oven and let it cool completely before slicing.
Storage and tips for Nadalin
The Nadalin keeps for up to 3-4 days under a cake dome, or in a plastic bag. Be careful not to burn the glaze: for the last 15 minutes, place a sheet of aluminum foil over the cake.
