
Grandma's Bundt Cake with Mace
A simple and traditional dessert, grandma's bundt cake, enriched with the aroma of mace, the flowers of nutmeg, for a soft and moist result thanks to the Versilia oven cooking.
Ingredients
- Eggs
4units4units - All-purpose flour
300g300g - Sugar
250g250g - Butter
110g110g - Milk
140mL140mL - Pure vanillato taste
- Mace
2.5units2.5units - Saltto taste
Preparation
- STEP 1 OF 9
Infuse the mace in boiling milk and let it cool.
- STEP 2 OF 9
In a bowl, beat the eggs with the sugar until you get a frothy mixture.
- STEP 3 OF 9
Add the melted butter and the milk with the mace, mixing well.
- STEP 4 OF 9
Combine the sifted flour, vanilla, and a pinch of salt, blending everything together.
- STEP 5 OF 9
Butter and flour the Versilia oven and its lid.
- STEP 6 OF 9
Pour the batter into the pot and close with the lid.
- STEP 7 OF 9
Cook on a small flame at low heat with a flame diffuser for about 1 hour.
- STEP 8 OF 9
Never lift the lid during cooking. After about 45 minutes, do the toothpick test directly through the lid hole to check for doneness.
- STEP 9 OF 9
Once cooked, let it cool before removing the bundt cake from the mold.
Suggestions
Versilia oven
Flame diffuser
General Information
More information
The Versilia oven allows for a moister and softer cake compared to traditional oven baking.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 241.71 |
Carbohydrates (g) | 33.73 |
of which Sugars (g) | 19.27 |
Fat (g) | 9.78 |
of which Saturates (g) | 5.12 |
Protein (g) | 6.57 |
Fiber (g) | 0.46 |
Sale (g) | 0.06 |
- Proteins6.57g·13%
- Carbohydrates33.73g·67%
- Fats9.78g·19%
- Fibers0.46g·1%