The nadalin is a sweet leavened cake typical of Verona and is considered the ancestor of pandoro 🙂
Unlike pandoro, it has a star shape and a less buttery and sweeter texture.
Christmas has just passed, and I was very busy, and today I finally can write the recipe.
I made it for the first time for Christmas, and it was gone in no time 😉
The nadalin is a simple leavened cake suitable for serving at the end of a meal or dipping in milk for breakfast.
In my version, I used sourdough and didn’t add eggs and butter, but used vegetable margarine.
The nadalin is a soft dessert, and since we are still in the Christmas spirit, there is still time to prepare it and maybe serve it on New Year’s Eve.
P.S.: Besides this recipe, why not try the:
- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 20 Minutes
- Portions: star mold
- Cooking methods: Oven
- Cuisine: Italian
- Energy 578.39 (Kcal)
- Carbohydrates 89.36 (g) of which sugars 27.15 (g)
- Proteins 12.67 (g)
- Fat 20.51 (g) of which saturated 4.83 (g)of which unsaturated 13.79 (g)
- Fibers 1.90 (g)
- Sodium 226.50 (mg)
Indicative values for a portion of 150 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 for the nadalin
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 150 g sourdough (or 0.88 oz/25 g fresh yeast)
- 0.63 cup sugar
- 1 cup milk
- 0.63 cup vegetable margarine
- 1 packet vanillin
- 1 orange zest (grated)
- to taste pine nuts
- to taste sugar nibs
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Saucepan
- 1 Spatula
- 1 Plastic wrap
- 1 Mold star-shaped
Steps for the nadalin
In a bowl, pour the Manitoba flour, all-purpose flour, sourdough, sugar, and vegetable margarine.
Use a spatula to stir the mixture.
In a saucepan, pour the milk, turn on the heat, and warm it for a few seconds.
Pour the warm milk over the flours and sourdough.
Stir with the spatula, add the vanillin and the grated orange zest.
Pour everything onto the table and knead with your hands until you form an elastic ball.
Those who prefer can use a stand mixer.
Place the ball into a bowl, cover it, and let it rise in a warm place overnight.
In the morning, take the ball and put it into the star-shaped mold.
and let it rise in a warm place for about 3 hours.
Sprinkle the surface with pine nuts and sugar nibs as desired.
Preheat the oven to 356°F in static mode and bake for about 30 minutes.
Let the nadalin cool and dust it with powdered sugar to taste.
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