Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso have declared February 5th “World Nutella Day 2015″ – “a day to celebrate, to get creative with, and most importantly, to EAT Nutella”.
Raise your hand if you like Nutella!!! It’s got quite a few fans in my house! So, World Nutella Day is always awelcome around here. I must confess that I already had a recipe planned for this year, but then I changed my mind and came up with this cake. The original Angelica cake is a creation by the Simili sisters and it calls for candied fruits instead of Nutella. I think this version is a bit messier to make, but the result is just outstanding. The cake itself has a very peculiar consistency. It is soft when warm, and it becomes more like bread when it cools down. I like it both ways… and the Nutella filling (and topping) is to die for. Besides, the cake looks beautiful and when sliced, you can see zebra like stripes of Nutella… which means, there’s some Nutella in every single bite! So, what are you waiting for? Get that tub of Nutella out of your pantry and let’s celebrate! Happy World Nutella Day!
Angelica Cake with Nutella
Angelica Cake with Nutella - a beautiful plaited cake for World Nutella Day!
Ingredients
Starter Dough
- 135 gms – 1 cup flour
- 4 gms – 1 ½ tsp dry yeast
- 75 ml – 1/3 cup water lukewarm
- 1 tsp honey
Dough
- 400 gms – 3 ¼ cup flour
- 75 gms – 1/3 cup sugar
- 120 ml – ½ cup milk lukewarm
- 5 gms – ¾ tsp salt
- 120 gms – ½ cup butter softened
- 3 egg yolks
Cake
- 1 to 1 ½ cups Nutella
- Butter and Sugar to coat
Instructions
Starter Dough
Dough
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In a bowl, whisk together the milk, egg yolks, sugar and salt.
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Add the flour and knead well.
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Add the softened butter a little at a time and keep kneading until you get a smooth dough.
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Add the starter dough and knead well to incorporate into a smooth and pliable dough.
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Cake
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Roll the dough into a 3 mm – 1/8 inch thick rectangle.
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Spread a generous amount of Nutella on it and then roll it tight along the longer side. Keep it seam-side down.
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Take a sharp knife and dust its blade with flour. Then cut the roll vertically, leaving about 5 cm – 2 inches intact at the top. Plait the two ropes leaving the cut part towards the top, so it will be visible later on. Warning: this can get messy, but the end result is so much worth it!
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Put it on a baking tray covered with baking paper and let it proof for 30 minutes.
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Bake it in a pre-heated oven at 180°C – 355°F for 40 minutes.
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minutes into the cooking, melt some butter and brush it on top of the cake. Sprinkle with granulated sugar and put it back in the oven for the remaining 10 minutes.
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This cake can be eaten warm (and soft) or at room temperature (it will develop a bread like consistency).
Oh my gosh, this looks absolutely amazing! Reminds me of chocolate gugelhupf. I will definitely be making this soon!
This is so pretty! I never seem to be able to get mine to ever look like this. I think I need to stick with just straight up loafs. LOL
Hi Manu, I am also Italian and a certified chef, so I enjoy your recipes very, very much. However, I have 2 questions I need to ask you. One: what size is the rectangle for Angelica Cake when rolled out to 1/8-inch thick (length versus width).
Two: How long will REFRIGERATED bottles of homemade Limoncello Liqueur last in the fridge? I have no freezer space!
I also wanted to tell you, I think your children are just gorgeous!!! I bet they love cooking with you.
I thank you in advance and appreciate your answering my 2 questions. God bless you and your family.
o sorry!!! I forgot to give you my email; address>. Thank you
Ciao Patty!
Thank you for your comment! And for the compliments! <3 I am so glad you enjoy my recipes!
To answer your questions, for the Angelica Cake the rectangle is about 30cmx20cm (about 12×8 inches). I don't usually measure it though, as this cake is very forgiving, so you won't need to be super precise. Just as long as you make sure it's cooked through, it will be delicious. <3
Home-made Limoncello made with 95% alcohol can easily last at least 3 to 4 months as the alcohol and high sugar content act as natural preservatives. If using Vodka, it may last a little less, but I have not tried it. If you make Crema di Limoncello instead, it will keep for much less, as it contains milk and cream, so I usually freeze it. I hope it helps!
Cheers!