If you’ve been following my stories on social media, you’ll know that recently I fought my personal battle against the impossibility of shopping in its strictest sense, in favor of a broader notion: online shopping! Choosing my new bundt cake pan online was like awakening old and almost dormant sensations, those of being in a store evaluating what to take between this or that object! Having it delivered directly to my home, instead, is a convenience that nowadays is almost standard, especially considering grocery delivery to avoid extra trips out! Yet the sound of the intercom notifying you of the courier’s arrival becomes the only real surge of excitement in a day that would otherwise pass almost quietly. And opening the package, like a pre-announced gift, that catapults you into your own little world where you can stay as long as possible to enjoy its pleasure. And so, my new pan was inaugurated the following day, unable to wait any longer, with the preparation of a bundt cake that could enhance its rounded grooves. A very delicate dough based on rice flour, therefore suitable for celiacs, and a combination of mascarpone and limoncello, so moist, soft, and fragrant that it seems like a citrusy cloud! The rosemary and Sicilian lemon peels further highlight and complete its flavor, making this cake a truly small sin of gluttony with an intoxicating and engaging aroma. Once cooked, my recommendation is to enjoy it three to four times a day, because less will be impossible, dividing each slice as follows: one at breakfast, even though you will likely have seconds, and one after the main meals accompanied by a bitter, a liqueur, or a limoncello! Lastly, don’t overlook snack time, which will be contemplated with a good infusion of your choice. That said, I’ll leave you to the recipe so you can treat yourself to a sweet pampering just as I did!

If you love incredibly indulgent bundt cakes thanks to the glazes that cover them, here are some other ideas to inspire you:

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 20
Cooking methods: Electric oven
Cuisine: American
Seasonality: Spring, Summer, and Autumn

Ingredients for a Ø 9.5-inch pan:

1.75 cups whole grain rice flour
0.25 cup cornstarch
3 eggs
0.65 cup brown sugar
8.8 oz mascarpone
0.33 cup limoncello
1 lemon juice
1 lemon zest (untreated)
3 teaspoons rosemary (fresh)
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1 pinch salt
0.6 cup powdered sugar
1 lemon juice
as needed rosemary
1 lemon zest (untreated)

Tools:

1 Electric whisk
1 Bowl
1 Spatula
1 Bundt pan

Preparation:

In a large bowl, beat the mascarpone with the sugar with an electric whisk for a couple of minutes (fig. 1).
Work until it becomes creamy (fig. 2).
Add the eggs one at a time, allowing each to be absorbed into the batter before incorporating the next (fig. 3).
Then add the lemon juice and limoncello, continuing to work with the whisk (fig. 4).
Add the sifted flour and cornstarch with the baking soda and baking powder (fig. 5).
Incorporate the rosemary leaves and lemon zest and mix with a spatula (fig. 6).
Transfer the mixture into the pan previously buttered and floured (fig. 7).
Bake in a preheated oven at 347°F for 35′-40′. Of course, the toothpick test will be the best indication. Turn off the oven, take the cake out, and let it cool at room temperature (fig. 8).
After this time, unmold your bundt cake from the pan and let it cool completely (fig. 9).
Meanwhile, prepare your glaze by working the sifted powdered sugar with the lemon juice. I always recommend adding a few drops at a time until you reach the desired consistency (fig. 10).
Once the glaze is ready, which should be neither too liquid nor too thick, pour it between the grooves of the bundt cake with the help of a spoon (fig. 11).
Garnish with rosemary sprigs and additional lemon zest.
Let the glaze set and serve.
And voilà… your mascarpone, rosemary, and limoncello bundt cake is ready to be enjoyed!
Bon Appétit from FeFe’s kitchen!