Italian Christmas Pudding Cake
The good news is this delicious Christmas Pudding Cake recipe is vegetarian, and with some substitutions it can also be gluten-free.
We have prepared this delicious pudding cake multiple times during the festive season, which has always been the highlight of the day. However, we began to question whether it could be modified to be enjoyed all year round since some ingredients are not readily available.
We put on our thinking caps and finally put it together. A few friends came to taste it, and just as we hoped, all thumbs were raised high!
Our love for Nigella Lawson and her delicious Italian Christmas pudding cake inspired us to make this amazing recipe and add it to our collections. We’ve changed the recipe lightly, not that anyone could improve on Nigella’s culinary skills; we made it smaller and changed a couple of ingredients. As we said, you don’t have to wait until Christmas to make it.
What’s To Love?
💕 Amazingly, no oven is required to make this beautiful cake unless you prefer to make the panettone.
💕 Italian Christmas pudding cake, or “Torta di Natale,” is a fabulous dessert that combines various flavors and textures to create a rich and festive taste.
💕 The cake’s most prominent feature is its creaminess, which comes from the mascarpone cheese and cream. Both create a smooth, velvety texture and a luxurious taste.
💕 Italian cakes are typically sweet because of the candied fruit in the bread, sugar, chocolate, or sweet liqueur. Nigella suggests marrons glacés (candied chestnuts); we could not source them, so we added chopped pitted black cherries. They weren’t a disappointment.
💕 Nigella suggested chocolate chips, but the first time we made the cake, we found they made it too crunchy. It’s not a crunchy cake, so we felt they spoiled it. As an alternative, we used grated chocolate to align with the Italian theme. It was a positive change; it added a decadent and slightly bitter note to counterbalance the pudding cake sweetness.
Have you already tried Italian Christmas Pudding Cake? If so, let us know how they were…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all. Here are the ingredients we used to make the Italian Christmas pudding cake with our flare:
- Panettone — use a classic panettone with dried fruit. A round shape is preferable because it’ll fit easier in the round cake pan.
- Brandy — use cherry brandy liqueur to compliment the black cherries.
- Eggs — use medium to large eggs at room temperature.
- Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
- Mascarpone Cheese — adds a beautiful, creamy addition and even more bursting flavors.
- Cream — use real dairy-heavy cream.
- Masala — we use this Marsala simply because it’s Italian and has great reviews.
- Chocolate — use 70% dark chocolate. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona or Callebaut.
- Pistachios — use unsalted shelled pistachios because shelling pistachios is too time-consuming.
- Cherries — use pitted black cherries.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Panettone — alternatives are light and fluffy fruit bread similar to tea cake texture, and gluten-free can also be used.
- Chocolate — use your favorite dairy-free 70% chocolate.
- Mascarpone Cheese and Cream — we have tried dairy-free cream cheese and dairy-free cream, but the combination didn’t work well, so we advise against substituting dairy.
- Liqueur — use an alcohol-free option. Tanqueray flor de Sevilla is a great option. It has a zesty taste of seville orange and gin botanicals, and though not a liqueur, the taste would complement the pudding cake.
Why not make your own Panettone using our Chocolate Panettone recipe? All you’d need to do is replace the chocolate chips with 100g candied orange peel, 100g candied lemon peel, and 100g raisins.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Italian Christmas Pudding Cake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Italian Christmas pudding cake is fairly easy to make because no baking is required; instead, it’s about layering many different luscious elements. Here’s a breakdown of how to get started on your layer journey (more detailed instructions are in the recipe card):
▶︎ Slice the panettone roughly into 1 cm pieces, and then use about a third of these slices to line the bottom of a springform cake pan. Cut the parts to fit to ensure there are no gaps, then drizzle cherry liqueur over the panettone.
▶︎ Whisk the eggs and sugar until very frothy. The mascarpone, double cream, and masala should all be whisked in gradually until thick and spreadable like butter. Remove 250 ml of the mixture, put it into a bowl, cover it, and put it in the fridge.
▶︎ Chop 75g of cherries into small pieces, then add them to the rest of the mascarpone cream mixture. Chop all the pistachios, then add 75g to the mascarpone cream mixture. Use a mini chopper to chop the chocolate finely. Add to the mascarpone cream mixture. Gently fold all three ingredients into the cream mixture.
▶︎ Spoon half the cream mixture on the panettone layer in the cake tin, then top the cream filling with an additional third of the panettone slices. Add liqueur to the panettone slices. Spoon the other half of the cream mixture onto the panettone. Again, top with a third and final layer of panettone, then add more liqueur to the panettone slices.
▶︎ Tightly wrap the cake in clingfilm, lightly press down, and put it in the refrigerator. When ready to serve, place the cake on a cake stand, then gently remove the cling film from the mold. Top the cake with the remaining mascarpone mixture and decorate.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
Use a cake pan with a detachable base or a springform (unclippable sides). Before taking the cake out of the pan, use this to run around the perimeter. As you travel around the cake, take out the knife and wipe.
Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Italian Christmas Pudding Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 22cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Mixing Bowl – you will need more than one bowl to combine the ingredients and keep some separate.
- Mini Chopper – to chop the chocolate or a grater can be used.
- Chopping Board – to slice the panettone.
- Scissors – to chop the cherries; we think it’s easier using scissors than a knife.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
- Cling Film – to firmly wrap it and weigh the cake down
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Italian Christmas pudding cake is frequently eaten as a standalone dessert but can also be paired with other delicious foods and festive drinks. Here are our favorite go-to’s what to eat with it:
▶︎ High on our list is a dollop of fresh whipped cream; it adds an extra layer of creaminess and provides a pleasing textural contrast.
▶︎ What you drink when eating the cake counts, too; it adds a boozy element that complements the cake’s creamy texture. Cherry brandy would be our first choice, or perhaps a more creamy liqueur such as Bailey’s Original or Mozart Chocolate Liqueur.
▶︎ If liqueur isn’t your thing, then a rich, dark roast coffee goes wonderfully with the creamy, sweet flavors of the cake. The coffee’s slight bitterness complements the cake’s sweetness, creating a balanced combination.
▶︎ A drizzle of warm chocolate sauce can enhance the chocolatey aspects of the cake and make it even more decadent. We highly recommend agave chocolate sauce.
▶︎ Don’t know what to have for dinner with it? A delicious curry such as Keralan Chicken Curry (Nadan Kozhi) or a light Cheesy Crispy Chicken would pair beautifully.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Christmas Pudding Cake!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Italian Christmas Pudding Cake
Ingredients
Equipment
Method
- Line the springform cake tin with parchment paper.
- Slice the panettone roughly into 1 cm pieces using a serrated knife.650 grams Panettone
- Use about a third of these slices to line the cake pan. To ensure there are no gaps, cut parts to fit.
Note: The cake's edges will have a slightly rough appearance, but this adds to its beauty! - Drizzle 2 tablespoons of the cherry liqueur over the panettone.
- Beat the eggs and sugar until very frothy and has increased in volume and lightness.2 large Eggs, 75 grams Golden Caster Sugar
- Mascarpone, double cream, and the Masala should all be whisked in gradually until the mixture is thick and spreadable like butter. You can determine how thick the mixture is and whether you run the risk of overbeating by pausing occasionally.500 grams Mascarpone Cheese, 250 ml Double Cream, 125 ml Marsala
- Remove 250ml of the mixture, put into a bowl, cover, and put in the fridge to reserve for the top layer of the cake at the very end.
- Drain the can of cherries.1 can Pitted Black Cherries
- Chop cherries into small pieces using a knife or scissors. Add 75g -100g to the rest of the mascarpone cream mixture. Do not mix together yet.
- Chop all the pistachios, then add 75g to the mascarpone cream mixture. Do not mix together yet.50 grams Unsalted Shelled Pistachios, 50 grams Unsalted Shelled Pistachios
- Grate all the chocolate using a cheese grater on the largest setting. Add 100g to the mascarpone cream mixture.125 grams 70% Dark Chocolate
- Gently fold all three ingredients into the cream mixture.
- Add half of the cream mixture on top of the panettone layer in the cake tin.
- Top the cream filling with an additional third of the panettone slices making sure there are no gaps.
- Add 2 more tablespoons of cherry liqueur to the panettone slices.
- Spoon the other half of the cream mixture onto the panettone.
- Then again, top with a third and final layer of the panettone leaving no gaps.
- Add the last 2 tablespoons of cherry liqueur to the panettone slices.
- Add another layer if you have enough cream mixture and panettone.
- Using clingfilm lightly press down on the top.
- Wrap cake in clingfilm.
- Place the cake in the refrigerator for at least one night.
- When ready to serve, place the cake on a cake stand.
- Gently remove the cling film from the mold.
- Remove the springform cake tin.
- Top the cake with the remaining mascarpone cream mixture.
Note: The cake is too delicate to be lifted from the cake stand, so you should not attempt it. - Sprinkle the remaining chocolate, chopped pistachios, and a handful of chopped cherries over the cake top.
Note: The cake’s edges will have a slightly rough appearance, but this adds to its beauty! - Serve and enjoy!
Video
Notes
- Ensure that the mascarpone is at room temperature for smooth blending. Cold cheeses can lead to lumps in your mixture.
- Layer your cake evenly and press each layer firmly to eliminate air pockets and create a dense, creamy texture.
- Try to maintain consistency in the thickness of each layer to create a visually pleasing cake.
- Refrigerate the pudding cake for sufficient time (usually overnight) to set properly. This helps the flavors meld and the texture firm up.
- Keep the cake refrigerated until ready to serve to maintain its creamy texture and prevent it from becoming too soft.
- When serving, use a sharp knife dipped in hot water to make clean cuts through the cake layers. This prevents the cake from crumbling.
- Eggs are to be at room temperature.
- This cake is best made a day or two before to allow the flavors to meld. It must also be set properly so it doesn’t fall apart when sliced.
- Make your own Classic Panettone using our Chocolate Panettone, but replace the chocolate chips with 100g candied orange peel, 100g candied lemon peel, and 100g raisins.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Italian Christmas Pudding Cake every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
We made this for Christmas this year, it tasted so amazing. It actually didn’t last long enough to freeze haha. We’ll be making this again.
Hi Sarah, we have to be careful when we make it because it’s so addictive.