Spicy is the new sweet. Who says, that a Bundt cake must be sweet? Spicy and tasty is the best combo especially for aperitifs. When served with salad, a light dinner will be ready within no time. There are lots of variations to enrich these aperitif. I’m looking forward to a spring version with fresh herbs. Which combo you you prefer?

Bundt cake with a special twist

Chef’s Handyman Spicy Bundt Cake

To make the dough, combine 1 tsp. of sugar, 2 eggs or egg replacement and 3 tbsp. of salt. Melt 100 g or 3.5 oz. of butter or plant based margarine. Add 1 cup of soy milk or milk and yeast. Combine the lukewarm mixture with the eggs. Add 500 g or 16 oz. Flour. Knead well. Sprinkle the dough with flour. Cover the dough with a humid tea towel. Allow to double in size for 1 hour.

Meanwhile, chop a bunch of herbs (thyme, sage and rosemary), 2 carrots, dried tomatoes and 1 sweet pepper. Add chili flakes.

When the dough has been doubled in size, fold in the herbs and vegetables. Prepare a Bundt cake form with liquid butter or margarine. Sprinkle with breadcrumbs on top. So, the dough will not stick on the surface. Add the dough into the form.

Preheat the oven at 180°C or 350°F. Bake in oven for 45 minutes. When finished bake additional 10 minutes with the air circulation program.

Shopping list for 1 spicy Bundt cake: 1 tsp. sugar, 2 eggs or egg replacement, 3 tsp. salt, 100 g or 3.5 oz. butter or plant based margarine, 1 cup of soy milk or milk, 1 yeast (liquid or fresh), 500 g flour, 1 bunch mixed herbs (sage, rosemary, thyme) 1 tsp. chili flakes, 2 carrots, 1 sweet pepper, 10-12 x dried tomatoes, bread crumbs.

Have a great day, yours Chef’s Handyman team.

OllO World website

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