CHESTNUT FLOUR BUNDT CAKE
This ring-shaped cake is also known as Ciambellone dell’amiata, referring to the use of chestnut flour from the volcanic Mount Amiata in southern Tuscany. The rosemary icing is an addition to an otherwise traditional cake.
Preparation 30 minutes Cooking 30 minutes Serves 10
FOR THE CAKE
MELTED BUTTER OR OLIVE OIL, FOR GREASING
250G PLAIN FLOUR, PLUS EXTRA FOR DUSTING
150G BUTTER, AT ROOM TEMPERATURE
200G WHITE GRANULATED SUGAR
ZEST OF 1 ORANGE
4 MEDIUM EGGS, AT ROOM TEMPERATURE
150G CHESTNUT FLOUR, SIFTED
1½ TSP BAKING POWDER
125ML MILK
2 TBSP RUM (OPTIONAL)
FOR THE ICING
1 TBSP ROSEMARY LEAVES
50G ICING SUGAR, SIFTED
1 Preheat the oven to 170°C (150°C fan oven) gas mark 3. Grease a 25cm bundt tin with melted butter or olive oil. Tip in some plain flour and tap the tin to distribute a very fine, even layer all over the inside. Set aside.
2 Use an electric mixer to cream the butter and sugar with the orange zest until pale and creamy. Add the eggs one by one, beating well after each addition.
3 Combine the flours and baking powder in a bowl and fold these dry ingredients into the batter carefully, alternating with the milk, until just combined. Add the rum (if using) and fold through. Pour the batter into the tin.
4 Bake in the oven for about 30 minutes, or until golden on top and a skewer inserted in the middle comes out clean. Let the cake cool in the tin before turning out onto a plate.
5 Rub the rosemary into the icing sugar, then add about 2 tsp of warm water to make it quite runny. Drizzle over the cake.