A simple, traditional dessert, grandma's bundt cake, enriched with the aroma of mace, the flowers of nutmeg, for a soft and moist result thanks to cooking in the Versilia pan.
Infuse the mace in the boiling milk and let cool.
In a bowl, beat the eggs with the sugar until light and fluffy.
Add the melted butter and the milk with the mace, mixing well.
Add the sifted flour, vanilla, and a pinch of salt, combining everything.
Butter and flour the Versilia pan and its lid.
Pour the batter into the pan and close with the lid.
Cook on low heat over a small flame with a flame diffuser for about 1 hour.
Never lift the lid during cooking. After about 45 minutes, do the skewer test directly through the hole in the lid to check doneness.
Once baked, let cool before unmolding the bundt cake.
Versilia pan
Flame diffuser
The Versilia pan makes it possible to obtain a moister and softer cake than baking in a traditional oven.
Italia, Lazio
| Energy (kcal) | 312.4 |
| Carbohydrates (g) | 48.61 |
| of which sugars (g) | 27.49 |
| Fat (g) | 11.46 |
| of which saturates (g) | 6.04 |
| Protein (g) | 6.43 |
| Fibre (g) | 0.72 |
| Salt (g) | 0.09 |
