This is the cake I made to try and replicate the one I ate in Rome. It may not be the same but it’s very good.
85g unsalted butter, cut up at room temperature, plus 1 tablespoon for putting over cake.
10 fresh or dried bay leaves
230g plain cake flour,200g castor sugar, 1 teaspoon of baking powder,1/2 teaspoon of fine sea salt,3 large eggs, at room temperature.
125g of creme fraîche,finely grated zest of one orange 1/2 teaspoon of vanilla extract.
140g icing sugar
1 1/2-2 1/2tablespoons orange juice
1 teaspoon orange liquor, I used triple sec.
Melt 85g of butter in a small saucepan. Remove from the heat and add 3 of the bay leaves. Let steep for an hour.
Preheat the oven to 180° c. Butter a 23cm loaf tin or equivalent. I used a bundt tin that shapes it into a ring shape. Dust with flour and tap out excess. Paint the bay leaves with butter and evenly space the leaves on the bottom of the tin, buttered side down.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, whisk the eggs, creme fraîche, orange zest and vanilla until combined.Take the bay leaves out of melted butter. Whisk the butter into the egg mixture.
With a spatula, gently stir the egg mixture into the dry mix, until the batter is smooth. Do not over mix.Scrape the batter into the prepared tin.TRy not to disturb the leaves.Melt the remaining butter and pour a line down the centre of the cake or if the tin is round in circle.
Bake for 40mins. Remove from the oven and let cool for 10 minutes. Run a knife around then tip out on a cooling rack.Remove leaves. When cool glaze the cake.
To make the glaze combine the icing sugar, orange juice and liquer. Stir until smooth, then soread glaze over the cooled cake, letting it drip down the sides of the cake.
I found this on the site of David Lebovitz in Paris.Here.