One of the only things Ross wanted for his birthday was a cake. We had some mint in the fridge, so I decided to make this cake. I got this recipe from the Italian cooking magazine I bought the last time we were in Italy. I've made it a few times, and it is super-duper tasty. The Italian cakes I've made don't use leavening (they use whipped egg whites instead) and they aren't overly sweet. Also, they are kind of small. So, I'm going to share the recipe with you, and even translate it for you. I'm even going to do the weight calculations.
Ciambella alla Menta
240g sugar (7/8 c. + 3 Tbl.)
150g butter--softened (10 Tbl.)
3 eggs
one lime
one bunch of mint--leaves sliced into thin strips--reserve some leaves for garnish
confectioners sugar
200g flour (1 3/4 c.)
salt
butter and flour for the pan
1. Beat the butter with 200g (7/8 c. = 1 c. - 2 Tbl.) of sugar until well combined and fluffy.
2. Add mint, some grated lime peel, some lime juice, and 3 egg yolks.
3. Mix until well combined.
4. Add flour and mix well.
5. In a separate bowl beat egg whites with 40g (3 Tbl.) sugar and a pinch of salt until stiff peaks form.
6. Carefully fold egg whites into flour mixture.
7. Transfer batter into buttered and floured bundt pan.
8. Cook at 180 C (355 F) for about 45 minutes.
9. Turn out onto plate and dust with powdered sugar and garnish with mint leaves.
I cooked this yesterday at 325 F for about 55 minutes because I use a heavy, teflon-coated pan. I just noticed that the recipe calls for 3 eggs, but the how to photos show 4 eggs. I think it would turn out a little less dense with 4 eggs.
2 comments:
uber-tasty (especially the next morning after the mint has permeated) my breath is so minty fresh i don't need to brush my teeth.
Loved this cake, perfect tea cake. I think the density with 3 eggs was fine as it reminded me of Madeleines. I am going to use my Madeleine pan next time.
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