Autumn is the season for chestnuts, the harvesting period, the leaves colour changing and falling time, cloudy and chilly afternoons… Also it is the perfect time for baking, baking a lot… because it is the most gratifying and comforting thing in cooking, and we feel like it…
I wish I could transmit the smell of this bundt cake baking in the oven. A gift for your senses, 40 minutes of a delicious scent everywhere in the house that makes you drool. Because this bundt cake smells exactly like the autumn, that homey warmth and enjoying the little things in life…
Before I get started with the recipe I’ll tell you some of the interesting story and origin of this cakes and their pans. The bundt cake is a sponge cake with a ring-like shape and a hole in the middle. Some believe it was inspired by an european cake called gugelhupf that used to be baked in a pan with a “mountain-like” form. It became popular in the fiftie’s thanks to the brand Nordic Ware that registered the name “bundt“for this type of cake and their molds, after a cakewon a national contest.
Could be said that to be called a genuine and authentic bundt cake it must be made in this pans. There are plenty of shapes and sizes, all of them gorgeous and elegant. This time I usedthis classic pan, the very first that was created. There is even an International Bundt cake day celebratet the 15th of November, wherein a lot of people participate in different contests to win the award for the most amazing bundt cake.
The base of this recipe was a rapid chestnut cake that one day I improvised and was very good so I thought about the idea of using it to make a budt cake with some frosting, and the result has been very succesful.
For the cashew frosting I’ve used the recipe from the blog Detoxinista and have made some adjustments to my taste. It is an excellent lactose free and vegan recipe, very versatile to be used on cupcakes, layer cakes, etc. Remember to leave the cashew nuts soaking in advance for at least 3 hours.
INGREDIENTS FOR THE BUNDT CAKE: (Classic Nordic Ware 26cm. mold)
- 1 1/2 cups chestnut flour
- 1 1/2 cups all purpose gluten free four
- 1/2 cup coconut sugar or muscavado
- 1/2 tsp. fine salt
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 2o dates, pitted
- Some vegetable milk (I used g/f oat milk)
- 3 organic eggs
- 3/4 cup melted coconut oil
- 1 tsp. bourbon vanilla paste
- 1/2 tsp. nutmeg
INGREDIENTS FOR THE CASHEW FROSTING:
- 1 cup soaked cashew, rinsed.
- 4 tbsp. honey
- 3 tbsp. coconut oil, melted
- 1 tsp. lemon juice
- 2 tsp. bourbon vanilla paste
- 1/4 tsp. fine salt
- Water
ELABORATION:
- Preheat the oven to 180ºC (350ºF).
- Use a blender to mash the dates with a bit of milk until you get a thin purée, adding more milk to help blending. Preserve.
- In a bowl put both flours sifted, the xanthan gum, baking soda, salt and nutmeg. Mix with a whisk.
- In another bowl, put the sugar, the dates pureé and the vanilla and beat with an electric mixer at medium intensity. Add the eggs one at a time and beat for another minute.
- Incorporate gradually to this the mixture of the first bowl and mix well with a spatula.
- Grease the mold with oil or a non-stick spray making sure you cover the whole area.
- Pour the mixture evenly and making sure you cover the whole mold.
- Place in the oven and bake for 40-50 minutes or until a toothpick comes out clean. (You can start making this check from minute 35).
- We make the icing while it is cooking in the oven.
- Combine all the ingredients in a bowl: cashew nuts, honey, lemon juice, coconut oil, vanilla and salt and use a mixer at high speed to blend until it gets creamy and smooth. Add water if needed to facilitate blending. Preserve in the fridge.
- Once the bundt cake is ready, remove from the oven and leave in a cooling rack upwards for 10-15 minutes. Then unmold and leave cooling completelye .
- Serve with the cashew icing on top.
No comments:
Post a Comment