The Strega bundt cake is one of those grandma’s recipes that evoke home, simplicity, and childhood memories. The kitchen fills with an intoxicating aroma. Once upon a time, Strega liqueur was always used to flavor all homemade desserts. Incredibly soft. Perfect for a snack, for breakfast and to dip into milk. Each slice is a dive into the past, a sweet cuddle that smells of tradition.
This is a Campanian-flavored bundt cake, because the liqueur used is Strega, a typical Campanian liqueur. Tasty and really great for desserts!
You will like these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 283.79 (Kcal)
- Carbohydrates 44.03 (g) of which sugars 22.82 (g)
- Proteins 5.76 (g)
- Fat 9.52 (g) of which saturated 1.91 (g)of which unsaturated 7.15 (g)
- Fibers 0.44 (g)
- Sodium 37.19 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
STREGA BUNDT CAKE INGREDIENTS
- 3 eggs
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup sunflower seed oil
- 1/2 cup plain yogurt
- 1 2/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1 packet vanillin
- 1 packet baking powder
- 1 shot glass Strega liqueur
Tools
- 2 Electric whisks
STREGA BUNDT CAKE PREPARATION
In a bowl, beat the whole eggs with sugar until they become fluffy and frothy.
Add the oil and milk, mix and add yogurt, vanillin, and Strega liqueur while continuing to whisk.
Finally, add the sifted flour and baking powder, mixing with movements from bottom to top.
Pour the batter into a bundt cake mold of 8-9 inches in diameter, greased and floured.
Bake in a static oven at 356°F for about 45 minutes. Let it cool, unmold, and dust with powdered sugar.
Adriana’s Advice
It keeps perfectly at room temperature for 3-4 days in a cake dome. You can also add granulated sugar on top (before baking).
