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.
Infuse the mace in boiling milk and let it cool.
In a bowl, beat the eggs with the sugar until you get a frothy mixture.
Add the melted butter and the milk with the mace, mixing well.
Combine the sifted flour, vanilla, and a pinch of salt, blending everything together.
Butter and flour the Versilia oven and its lid.
Pour the batter into the pot and close with the lid.
Cook on a small flame at low heat with a flame diffuser for about 1 hour.
Never lift the lid during cooking. After about 45 minutes, do the toothpick test directly through the lid hole to check for doneness.
Once cooked, let it cool before removing the bundt cake from the mold.
Versilia oven
Flame diffuser
The Versilia oven allows for a moister and softer cake compared to traditional oven baking.
Italia, Lazio
| 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 |
