Italian Christmas Bundt Cake - Ciambellone

Name: Italian Christmas Bundt Cake - Ciambellone
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Ingredients: 2½ cups flour all purpose or cake flour; ¼ teaspoon salt; 1½ teaspoons baking powder; 2 large eggs (room temperature); 1 large egg yolk (room temperature); 1 cup granulated sugar; ⅓ cup + 1 tablespoon vegetable oil (I use corn or sunflower oil) ((80 grams total)); ½ cup + 1 tablespoon milk (room temperature) (I use 2% or whole milk) ((135 ml total)); ½ cup hazelnuts (coarsely chopped); ½ cup almonds (coarsely chopped); 8-10 dried figs (chopped); ¼-⅓ cup sliced almonds; 2 tablespoons Demerara sugar or granulated

Prep 20 min Cook 40 min Serves 10 Source

Ingredients

2½ cups flour all purpose or cake flour
¼ teaspoon salt
1½ teaspoons baking powder
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup granulated sugar
⅓ cup + 1 tablespoon vegetable oil (I use corn or sunflower oil) ((80 grams total))
½ cup + 1 tablespoon milk (room temperature) (I use 2% or whole milk) ((135 ml total))
½ cup hazelnuts (coarsely chopped)
½ cup almonds (coarsely chopped)
8-10 dried figs (chopped)
¼-⅓ cup sliced almonds
2 tablespoons Demerara sugar or granulated

Steps

1
Pre-heat oven to 350F (180C). Grease and flour a 9½-10 inch (24 cm) bundt pan.
2
In a medium bowl whisk together the flour, salt and baking powder. Set aside.
3
In the mixing bowl beat the eggs, yolk and sugar until creamy 2-3 minutes. Add the oil and beat to combine. Alternately add the dry ingredients and the milk. Fold in the chopped nuts and figs. Transfer to the prepared bundt pan. Sprinkle the top with the sliced almonds and Demerara or granulated sugar.
4
Bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan, then move to a plate. Enjoy!