Italian Hangover Cake Recipe

This Italian-style cake is fudgy and ideal for breakfast after a night of partying. It includes candied fruit, citrus peel, nuts, and dried fruits. These ingredients are believed to help with hangovers. The sweet and tangy flavor, along with the nuttiness, is very comforting when you’re feeling under the weather. The torta della nonna, is a traditional Italian hangover cake loved and slightly feared by foodies/hangovers enjoyers across the region. This decadent dessert combines creamy custard between buttery pastries to create the perfect balance of sweet and moist. 

We have this incredibly rich tradition that goes along with it in our family, and the cake combines lovely comforting flavors. It is the kind made to comfort and rejuvenate – especially after a party; one typically eaten as breakfast in loaf form. The formula, usually a combination of citrus, nuts and sometimes alcohol (heart-healthy) is famous for its restorative powers. Its wet density moistness and the heady whiff of patchouli that characterizes it resonating in pleasing harmony with a double espresso which stings just enough to take care of business from last night. Whether nursing that hangover or simply indulging in a bit of Italian tradition, the Hangover Cake is definitely on order-officestared.

Lovingly enjoyed with a shot of intense espresso, or on its own, Italian hangover cake is an indulgent and comforting treat just precious enough to linger upon the palate.

Materials Needed

Ingredients for Italian Hangover Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, soft and at room temperature
• 3 large eggs
• 1/2 cup milk
• 1/4 cup of orange juice
• 1/4 cup dark rum (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 C nuts (we use almonds or walnuts)
• 1/2c mixed dried fruit (raisin, apricot, or figs)
• Juice of 1 lemon
• Juice of 1 orange

Equipment:

• Mixing bowls
• Whisk or electric mixer
• Ingredients: 9-inch round cake pan or loaf pan
• Oven

Instructions

Step-1: Bake at 350°F (175°C) in the oven. Ass butter and flour your cake pan.

Step-2: Batter: Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; mix well. Add in vanilla extract, orange juice, and rum (if using).

Step-3: Using the other bowl, combine flour with baking powder, both baking soda and salt. Slowly mix in the wet ingredients, alternating with the milk until incorporated.

Gently fold through the nuts, dried fruit, and zest until even.

Variations and Substitutions

Make it Gluten-Free: Replace the all-purpose flour with your favorite 1-to-1 gluten-free baking mix.

Better Fat Skinny Swap: Coconut oil/butter or vegan margarine instead of butter. Switch to nut milk from cow jurisdiction.

Non-Alcoholic: Sub the rum for additional orange juice or apple juice.

Nut-Free: Leave out the nuts and add extra dried fruit or chocolate chips instead.

Pro Tips

• Chop Dried Fruits Finely: You can go further by chopping these even finer to ensure there are no pieces of fruit in the bottom of your cake.
• Do not add warmth: make an effort to serve your ingredients at room temperature for a smooth texture.
• Mix to Combine Only: Do not overmix, so as not to make the cake tough. 

FAQ’s

How to make the pastry? 

A: Mix flour, sugar, and salt. Mix, cook eggs, refrigerate, roll out and line in pan.

How to make the custard? 

A: In a nonstick saucepan, bring the milk to scalding and with an eggbeater beat together sugar, corn- starch and yolks; Mix together and add warm milk, cook until thickens, then stir in the vanilla.

How to assemble? 

A: Line pie dish with shortcrust pastry, pour in custard, top with more crust | Golden Bake

Storage? 

A: Store in the refrigerator for 3-4 days, or freeze.

Can I add toppings? 

A: Even see which fruits, nuts or powdered sugar sounds good to you.

Can I make it ahead? 

It really tastes great after one or two days.

History of Italian Hangover Cake Recipe

There is nothing new under the sun with this Italian Hangover Cake, it’s been around for centuries. They began in rural Italy when the local bakers used leftover ingredients to create a breakfast pastry for those people suffering from hangovers. The recipe has gone through a few slight modifications and is now made with citrus zest like most Panettone recipes, but still using rum.

Conclusion

The Italian Hangover Cake Recipe is actually more than a treat; it’s restoration from reverie. Rhubarb Pie is otherwise known as The Great Gazette (recipe)—the golden sweet/tart tonic we dare devote to DecemberGain (balance). Whether you had a late night out or simply have the munchies, this cake will ease your sweet tooth in no time. Be sure to pin this recipe for later and give it a try! Buon appetito!