We have the perfect idea to finish a dinner party with a flourish: a Prosecco ciambella (ring cake) baked in a Bundt cake tin. What separates a Bundt cake from a normal ciambella is the central part of the Bundt tin, which helps uniform heat transfer when baking, and has inner decorative patterns that make really spectacular cakes!
Decorate it with red berries, cinnamon sticks, pine needles and star anise to ‘dress it up’ and create an enchanting Christmas atmosphere. The dough is made with simple ingredients, but adding Prosecco gives it a fragrant smell and crunchy texture. Perfect for enjoying with a scoop of vanilla ice-cream, while sipping on a nice glass of Prosecco!
Ciambella (ring cake) with Prosecco recipe
220g plan flour, 100ml chilled Prosecco, 100g softened butter, 3 eggs, a pinch of salt, 180g caster sugar, 1 heaped teaspoon baking powder
Icing sugar, redcurrants, star anise and cinnamon sticks (optional)
Beat the eggs, sugar and a pinch of salt with an electric mixer for at least 3 to 4 minutes until light and fluffy. Soften butter at room temperature and stir until creamy. Add it to the egg and sugar mix and beat with a whisk until combined.
Add chilled Prosecco straight from the fridge. Sift the flour and baking powder into the mixture, stirring well with a spatula until smooth and lump-free. Grease and flour a cake mould or Bundt cake tin and pour the mixture, levelling it carefully. Bake in a hot static oven (no fan) at 180°C for about 40 minutes. Before taking it out, perform the toothpick test to ensure it is baked throughout.
Turn the cake upside down on a wire rack and leave to cool completely. Once cooled, dust with plenty of icing sugar and garnish with redcurrants and, if you want to add a touch of Christmas, decorate with pine needles, cinnamon sticks and star anise.
Ph. credits: lericettedimammagy.ifood.it