Italian Apple Walnut Bundt Cake (Ciambella con Mele e Noci)

Method11 steps · about 55 min

1. 1

   Step 1: Check that all 100 g shelled walnuts are free of shell fragments, then chop them coarsely. Soak all 50 g raisins in separate warm water until softened, keeping the prepared walnuts aside.

   Uses 100 g walnuts (¾ cup, shelled) · 50 g raisins (⅓ cup ) · Warm water for softening the raisins; drain and discard

2. 2

   Step 2: Wash the organic lemon and finely grate the yellow zest from half, avoiding the white pith; reserve this zest for the batter. Peel and core both apples (2) and dice into small cubes. Squeeze a little juice from the same lemon over the diced apples and keep the apples ready.

   Uses 2 apples · 1 organic lemon: a little juice for the apples and zest from half for the batter

   
3. 3

   Step 3: Beat all three eggs with an electric mixer, gradually adding all 180 g granulated sugar. Continue for about two minutes until light and fluffy.

   Uses 180 g granulated sugar (¾ cup ) · 3 eggs

   
4. 4

   Step 4: Beat all 100 ml measured sunflower oil and all 65 ml measured batter water into the prepared egg-sugar mixture until combined.

   Uses All prepared egg-sugar mixture · 65 ml water for the cake batter · 100 ml sunflower oil (⅓ cup)

5. 5

   Step 5: Add all 16 g baking powder to the same wet batter and mix thoroughly to distribute it.

   Uses All prepared wet batter · 16 g baking powder (1 tablespoon)

   
6. 6

   Step 6: Mix all 250 g batter flour into the same mixture in two or three additions until smooth with no dry lumps. Finish with a spoon or spatula as the batter thickens.

   Uses All prepared wet batter · 250 g all-purpose flour for the batter

   
7. 7

   Step 7: Drain and squeeze the softened raisins, discarding their soaking water. Fold them into the batter with all the prepared diced apples, chopped walnuts and all 40 g pine nuts until evenly distributed.

   Uses All prepared batter · All prepared walnuts · All softened raisins, drained and squeezed before adding · All prepared apples; reserved zest stays separate · 40 g pine nuts (¼ cup )

   
8. 8

   Step 8: Fold all the reserved half-lemon zest into the completed fruit-and-nut batter.

   Uses All combined batter · All half-lemon zest prepared before juicing

   
9. 9

   Step 9: Grease a 22 cm / 9 inch bundt pan with a little of the separate extra sunflower oil, then dust with the separate pan flour. Pour all the finished batter into the pan and spread evenly.

   Uses All finished batter · A little additional sunflower oil to grease the bundt pan · A little additional all-purpose flour for the greased pan

10. 10

    Step 10: Bake in a preheated oven at 180°C / 350°F for about forty-five minutes. Check the centre with a toothpick: it should emerge without wet batter. Bake longer if needed to reach that endpoint.

    Bake apple walnut bundt cake until the centre is cooked · 45 minUses The whole assembled cake

11. 11

    Step 11: Cool in the pan for a few minutes until firm enough to release, then carefully unmould onto a rack. Cool completely before cutting into eight portions.

    Uses The complete baked cake