A round thing – Bundt Cakes
Fall is on its way so is the cold breeze during the afternoon. Having lunch outside is still possible, for dinner it will be to cold. Ice creams are not on the top anymore, no, now Bundt cakes are the favorite ones. I love Bundt cakes. Unfortunately cake pans or tins are bulky goods. What a pity! There are so many lovely shapes around. Some of them are real masterpieces. What about my new heritage cake tin? Just a round thing for my favorite rounds!
Let’s bake a green tea Bundt cake with berries!
Chef’s Handyman Matcha tea Bundt Cake with Blueberries
To make the vegetarian friendly dough, combine eggs, sugar and butter or margarine until light. Mix 3 tbsp. of Matcha tea and 4 tbsp. of hot water. Add the tea und combine with the egg mixture. Add ginger bread spice, flour, baking powder, vanilla sugar, grated almonds, ½ cup of soy milk or coconut milk. Dust the blueberries with flour and fold them in the dough. Spoon the dough into the Bundt cake tin. Bake in oven at 200°C or 400°F for 35-40 minutes. Test with a skewer if the cake is baked through. If still dough is sticking on the skewer, bake the cake for another 5 minutes.
Take it out and cool on wire rack. When cooled, dust with powdered sugar.
Chef’s Handyman tip: Any berries can be used also dried fruits taste delicious.
Shopping list for a small matcha Bundt cake of 22 cm or 8.5 inches diameters: 250 g or 8 oz. flour, 150 g or 5 oz. sugar, 150 g liquid butter or cold margarine, 1 tbsp. baking powder, 2 tbsp. Matcha tea powder, 2 tbsp. vanilla sugar and 50 grated almonds, 2 tbsp. ginger bread spice, powdered sugar, 3 eggs, 1 cup blueberries.
Vegan Bundt cake with sweet potatoes and dried bananas
Chefs’ Handyman Bundt Cake with Sweet Potatoes
To make vegan friendly Bundt cake with sweet potatoes, 22 cm or 8.5 inches diameter (6 cup caps), soak the chia seeds with the double size of coconut water. Store the seeds in fridge overnight. Combine chia seeds, sugar and one cup of coconut water. Add 1 tbsp. of baking soda. Cut the dried fruits into pieces. Add them with sweet and cooled potato puree. Season the dough with spices. Spoon grated almonds, baking powder and the flour into the dough. Add sunflower oil and a half cup of coconut water. Knead well. If the dough is too dry add more coconut water.
Chef’s Handyman Bundt Cakte with Sweet Potatoes and Chocolate
Prepare the Bundt cake tin. If needed apply olive oil on the surface. Fill in the dough. Bake in oven at 200°C or 400°F for 40-55 minutes. Test with a skewer if the cake is baked through. If still dough is sticking on the skewer, bake the cake for another 5 minutes.
Chef’s Handyman tip: For sweet tooth apply chocolate on top or dust with powdered sugar both variations are delicious.
Shopping list for one Bundt cake with 22 cm or 8.5 inches diameters (6 cup caps): 250 g or 8 oz. flour, 150 g or 5 oz. sugar, 1 tbsp. baking soda, 1 tbsp. baking powder, 50 g or 1.5 oz. grated almonds, 1 tsp. cinnamon, 1 tsp. grated ginger, 1 tsp. clove powder, 1 tsp. anise, 300 g or 10 oz. cooked and cold sweet potato puree, 3 tbsp. sunflower oil, 1 tsp. salt, 1.5 cups coconut water or coconut milk, 3 tbsp. chia seeds soaked in 8 tbsp. coconut water overnight, 0.5 cups dried apricots, 0.5 cups dried cranberries, 4 dried bananas.
Bon appetite, have a great weekend yours, Chef’s Handyman team.
