And again a bundt cake post. As I wrote several times, for my children, a bundt cake is a huge hit. I used a well-proven recipe with curd, which I improved with grated apples. Grate them really finely, I used a glass scraper to make the apples really fine and get lost in the dough.
- 5 eggs
- 170g flour Schaer mix B
- 80 g semi-coarse rice flour Adveni
- 100ml of oil
- 125 g of butter
- 120g of powdered rice sugar (or cane sugar)
- 250g curd
- two smaller, finely grated peeled apples
- gluten-free baking powder
- zest of one chemically untreated lemon (if you don’t have lemon juice)
- 2 tablespoons of unroasted cocoa
- a little water or milk
- maple syrup
Preheat the oven to 180 degrees.
Mix the eggs, sugar, and oil together. Add butter, curd, lemon zest, and mix again. Add dry ingredients ( except cocoa and maple syrup). And mix until all inngredients are well combined
Divide the dough into two halves and add cocoa powder to one. The dough should thicken slightly. Add a few tablespoons of maple syrup.
Prepare the mold and pour the plain batter into the bundt pan first, then pour the cocoa batter on top. Do not mix together.
Bake for 45-50 minutes, until a toothpick comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.