Festive Bundt Cake
This cake is a welcome change to Christmas cake over the festive season, made with rich cacao, spicy cinnamon, crunchy walnuts & gooey dark/white chocolate chunks. Admittedly, the hole in the middle can feel like one of those Leggera pizzas at Pizza Express where you've been robbed from the best bit... but trust me, the ring is so dense & full of flavour that you won't miss the centre. Make it really festive & top it with redcurrants, cranberries, pomegranate seeds, shaved coconut, or grated white chocolate. Delicious served cold but also makes a great dessert warmed up with some Greek or coconut yogurt.
Serves 6
Ingredients
Dry:
100g spelt flour
150g plain flour
200g ground almonds
200g coconut sugar
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
Wet:
3 eggs, beaten
200ml hazelnut or almond milk
100ml maple syrup
4 tbsp coconut oil, melted
1 tsp vanilla extract
1 shot espresso (*optional)
50g walnuts, chopped
75g 85% dark chocolate, cut into chunks
25g good quality white chocolate, cut into chunks
Glaze
2 tbsp coconut oil
1 tbsp maple syrup
2 tbsp cacao powder
1 tsp cinnamon
Topping ideas
edible flowers
sesame seeds
pomegranate seeds
redcurrants or cranberries
shaved white chocolate
coconut flakes
Method
1.Preheat oven to 180°C fan and grease the bundt tin thoroughly with coconut oil.
2. In a large mixing bowl, combine all of the dry ingredients together thoroughly with a wooden spoon.
3. In a separate bowl mix together the wet ingredients, then pour this over the dry, stirring as you go until fully combined.
4. Add in the chopped nuts & chocolate chunks and fold everything well.
5. Carefully pour the mixture into the bundt tin & bake for 35-40 mins until firm but bouncy.
6. Leave to cool in the tin for 15 mins then remove and rest on a cooling rack
7. Combine all of the glaze ingredients & pour over the cake when completely cool.
8. Sprinkle over your chosen toppings when the glaze is still wet.
9. Store in an airtight container for up to a week.
