Torra Speziata Delle Feste (Spice Festive Cake)

A subtle sweet and spicy cake with a hint of crunch throughout every bite.

It may be called a "cake", but this is a wonderful treat to have in the morning with tea or coffee.

Makes About: 1 large cake or 6 small cakes.

Takes about: 1 hours (not including cooling)

Difficulty: 1 out of 5

Prep:

Butter and flour a bundt pan very well and preheat the oven to 335 degrees F.

Ingredients:

200 grams butter - room temperature

250 grams flour

2 teaspoons baking powder

200 grams granulated sugar

2 1/2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground nutmeg

Zest from 1 orange + 1 1/2 tablespoons orange juice (the rest of the orange wont be used)

1 teaspoon almond extract

1 teaspoon vanilla paste

3 eggs

120 milliliters milk

90 grams ground hazelnuts

60 grams chopped almonds

Icing Sugar - for decoration

Instructions:

- Step 1 - Start With the Flour

Sift together 250 grams of flour and the 2 tablespoons of baking powder into a medium bowl and set aside.

- Step 2 - Mix the Spices and More

In a large mixing bowl, mix together 200 grams of sugar, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves, 1 teaspoon of nutmeg, and the zest from 1 orange plus the 1 1/2 tablespoons of orange juice, 1 teaspoon of almond extract, and 1 teaspoon vanilla paste until well combined.

- Step 3 - Add Butter

Add the 200 grams of butter into the bowl of sugar and spices and mix until fluffy.

- Step 4 - Add in Eggs

Add the eggs, one at a time, into the bowl of butter and spices, mixing well after each addition.

Egg 1

Egg 2

Egg 3

- Step 5 - Fold in Flour and Milk

Using a large spoon or spatula, alternate between folding in the flour and baking powder mixture and milk in thirds, starting and ending with the dry ingredients, until completely combined.

- Step 6 - Fold in Nuts

Fold in the 90 grams of ground hazelnuts and 60 grams of chopped almonds into the batter until completely mixed.

- Step 7 - Spoon and Batter

Spoon the batter into the prepared bundt pan and bake for 30-40 minutes - until a toothpick comes out clean.

Both the miniature and large bundt cakes should start with 30 minutes and then have time added if it needs more time.

- Step 8 - Cool

Let the cake cool completely before taking the cake out of the pan and letting rest on a cooling rack.

If the bottom of the bundt cake is not flat, cut them to make them flat.

Step 9 - Dust and Serve

Once the cake is not longer warm and wet feeling, (it will be damp from condensation) sprinkle powdered sugar over the top and serve!

This recipe was found in Melissa Forti's "The Italian Baker."