Italian Apple Walnut Bundt Cake (Ciambella con Mele e Noci)
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Italian Apple Walnut Bundt Cake (Ciambella con Mele e Noci)
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Apple Walnut Bundt Cake, or Ciambella con Mele e Noci, is a simple and delicious dessert that's perfect for the fall season. Unlike the classic Italian apple cake, this apple walnut bundt cake is made without butter or milk, making it lighter while still incredibly moist.The secret to its softness is the generous amount of diced apples in the batter, which keeps the cake tender and full of flavor. To make it even better, we’ve added raisins, which bring an extra layer of sweetness and a chewy texture that contrasts nicely with the rest of the ingredients.
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Ingredients
- 2 apples
- 100 g walnuts ¾ cup, shelled
- 50 g raisins ⅓ cup
- 40 g pine nuts ¼ cup
- 65 ml water ¼ cup
- 180 g granulated sugar ¾ cup
- 3 eggs
- 1 lemon organic
- 100 ml sunflower oil ⅓ cup
- 250 g flour 2 cups
- 16 g baking powder 1 tablespoon
Instructions
- Start by shelling the walnuts and chopping them into pieces on a cutting board. Soak the raisins in warm water to make them softer. Set both the walnuts and raisins aside for later.
- Peel the apples and cut them into small cubes, but not too tiny. Squeeze a little lemon juice over the apples to prevent them from darkening, then place them in a bowl and set aside.
- Now it's time to prepare the batter for your bundt cake. In a large bowl, crack the eggs and use an electric mixer to start beating them. Gradually add the sugar while mixing. Beat the eggs and sugar together for about 2 minutes until the mixture becomes light and fluffy.
- Once the eggs and sugar are well mixed, pour in the sunflower oil and water. Continue mixing until everything is well combined.
- Next, add the baking powder and mix again to make sure it’s evenly distributed in the batter.
- Slowly add the flour to the mixture. It’s best to add it in two or three parts, mixing each time until the batter is smooth and there are no lumps. You can use the electric mixer for this step, but once the batter starts to come together, you can switch to a regular spoon or spatula to finish mixing.
- Now, it’s time to add the soaked raisins (after squeezing out any excess water), the diced apples, the chopped walnuts, and the pine nuts. Gently fold these ingredients into the batter using a spoon until everything is well mixed.
- To add a fresh flavor, grate the zest of half a lemon and stir it into the batter.
- Grease and flour a bundt cake mold that’s about 22 cm (9 inches) in diameter. Pour the batter into the prepared mold, making sure it's spread out evenly.
- Preheat your oven to 180°C (350°F). Bake the bundt cake for about 45 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
- Once the cake is baked, let it cool in the mold for a few minutes before carefully removing it. Let the cake cool completely before serving.
Nutrition Information
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Serving
100g
Calories
488kcal
(24%)
Carbohydrates
62g
(21%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
240mg
(10%)
Potassium
261mg
(7%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
121IU
(2%)
Vitamin C
10mg
(11%)
Calcium
153mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 488kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 240mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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