Bundt cake with spelt and oat flour,
Topaz apples and blueberries
Try this Bundt cake to hit the bull’s eye!
Dunked into milk at breakfast or with a cup of tea in the afternoon or after dinner – this Bundt cake is a sweet classic that can’t be missing from any table. And the best part is that you can give it a personal touch depending on taste and season. We suggest you a recipe without any butter with spelt and oat flour and the full taste of mountain apples and blueberries.
90 min.
Ingredients
3 medium-sized eggs
170 g spelt flour
80 g oat flour
200 g sugar
100 ml sunflower oil
60 ml sugar-free almond milk (or oat milk)
350 g Topaz apples
100 g blueberries
10 g baking powder
Zest of 1 organic lemon
1 pinch of salt
10 g powdered sugar for serving
170 g spelt flour
80 g oat flour
200 g sugar
100 ml sunflower oil
60 ml sugar-free almond milk (or oat milk)
350 g Topaz apples
100 g blueberries
10 g baking powder
Zest of 1 organic lemon
1 pinch of salt
10 g powdered sugar for serving
Preparation
Preheat the oven to 180°C. Beat eggs with sugar with an electric whisk for at least 15 minutes until creamy. Continue stirring and add almond milk and oil and later lemon zest.
Sieve flour and mix in a pinch of salt and baking powder. Fold in flour by the spoonful with slow movements and mix to a smooth and homogenous dough.
Add the previously peeled apples cut into cubes as well as the blueberries and quickly stir in.
Pour the dough into an oiled and floured Bundt cake pan and bake for about 55-60 minutes (make the toothpick test at the center of the cake). Allow to cool for 20 minutes and remove from the Bundt cake pan. Serve with powdered sugar.
Recipe from Antonella Pagliaroli
FRAMES OF SUGAR
When I think about a place where I can let my thoughts and immagination flow, I think about a kitchen because it’s when the buiscuits are kneading, when you are peeling the apples for a pie or waiting in front of the oven for a cake to rise, that a girl with her head in the clouds like me can daydream…
Photography enthusiast, passionate about cooking, music and cinema, I have become a full-time foodblogger and food photographer and I work for websites and cooking magazines. Born and raised in Frosinone, after living many years in Rome, I moved to Bracciano, a few kilometers from the italian capital, a small country full of wonderful natural landscapes.
Photography enthusiast, passionate about cooking, music and cinema, I have become a full-time foodblogger and food photographer and I work for websites and cooking magazines. Born and raised in Frosinone, after living many years in Rome, I moved to Bracciano, a few kilometers from the italian capital, a small country full of wonderful natural landscapes.
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90 min.
