The Strega Bundt Cake is a delicious cake typical of the Benevento area, easy to make and very fragrant.
Strega is a liquor originating from Benevento, dating back to 1860 and made with about 70 herbs and aromatic spices, including saffron, which gives it its characteristic golden yellow color, mint, fennel, juniper, cinnamon, and other spices imported from all over the world. It has an alcohol content of 40% and is considered a digestive. It is used to flavor many sweets, such as struffoli, sweet casatiello, Benevento tart or Portuguese cake, etc.
This cake, flavored with this liquor, rises high and soft, and is perfect at any time of the day, from breakfast to snack to dessert.
Read on how to make the Strega Bundt Cake with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 eggs
- 8 oz sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 shot Strega liquor
- 1 packet baking powder
- powdered sugar (for decoration)
Preparation of the Strega Bundt Cake
In a large bowl, place the eggs and sugar and beat with electric beaters until you obtain a light, fluffy mixture.
Gradually add the vegetable oil while continuing to beat, then also add the liquor and milk, slowly and continuously beating.Finally, incorporate the flour and baking powder.
Butter and flour a tall 9.5-inch diameter bundt pan and pour in the prepared mixture.Bake in a preheated static oven at 350°F for about fifty minutes, until inserting a toothpick into the cake, it comes out clean.
Remove from the oven, let it cool completely in the pan, then transfer your Strega Bundt Cake to a serving plate.
Finish with a dusting of powdered sugar to taste and serve.
Notes
Discover all the Chez Bibia recipes made with Strega liquor by clicking directly HERE.
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