• 1 hour
  • Low

Cinnamon Bundt Ccake

For the dough
140 g of Type 00 common wheat flour
20 g of cornstarch
130 g of sugar
2 medium eggs
80 ml of fresh milk
50 g of butter
1 teaspoon of ginger powder
1 teaspoon of cinnamon powder
A pinch of nutmeg powder
A pinch of clove powder
½ teaspoon of baking powder

For the glaze
150 g of icing sugar
1 egg white

First preheat the oven, setting it to 180°C in static mode. Proceed by working the eggs and sugar together in a planetary mixer. Once a frothy and puffy mixture is obtained, add the flour, cornstarch, milk and melted but room-temperature butter. Continue kneading, adding the spice mix and baking powder, then butter a mold and pour the mixture into it. To give your cake an impressive result, choose a specially shaped mold. Bake your Cinnamon Bundt Cake for about 30/35 minutes. When it is cooked, unmold the cake and let it cool for a while on a wire rack.
While you wait, prepare the frosting: with an electric whisk, work together the powdered sugar and egg white until you have reached a creamy consistency.
Finish by frosting the cake and decorating it with currants.

In collaboration with Farina Lievito e Fantasia

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