Cook over Indirect Medium heat [about 350°F] until a skewer inserted in the center comes out with moist crumbs attached, 35 to 45 minutes, rotating the pan 90 degrees after about 20 minutes. Let cool in the pan completely, about 1 hour. Invert the cake onto a serving platter. Carefully turn it over. Sift the confectioners’ sugar through a sieve on top of the cake. Cut into wedges. Serve at room temperature.