Who doesn’t have a Grandma’s Bundt cake to remember? I think nobody. Every family has a recipe to which their memories are attached. I have the memory of the huge Bundt cake that my grandmother used to make every week to sell in slices in the local coffee shop she owned when I was still very young.
And do you know what was the most popular way to consume it? In the morning in your cappuccino or in the evening after dinner dipped in a glass of sparkling Malvasia dei Colli di Parma.
The other special feature I remember about that cake was its baking, which was done in the Dutch oven, as the only other oven we had was the huge wood-burning oven that was only heated when bread was made for the week.
My version of Grandma’s Bundt cake is definitely lighter and in line with our needs, although my grandmother used corn and potato starch for this cake, but to these she added a lot of butter, which I replaced with seed oil and almond flour. See here how to prepare it.
I also like to use the doughnut as a dessert at the end of a meal, and if we don’t want to dunk it in wine as traditionally, I like to accompany it with a cream so that it doesn’t turn out too dry, for example a lemon-flavoured custard, some melted dark chocolate, or, since we are now expecting the warm weather, a scoop of ice cream for a little refreshment.
Grandma’s Bundt cake
46.72g carbohydrates per 100g
- 140g brown sugar and coconut sugar together
- 125g rice cream*
- 100g corn starch*
- 100g potato starch*
- 100g grapeseed oil
- 100g ground almonds to make a flour
- 3 eggs
- 16g baking powder
- 1 pinch of salt
- stack spray*
- grated lemon zest
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Whip sugar with eggs in a planetary mixer until white and frothy.
- Gradually add the other ingredients while continuing to mix and in this order: flour, almonds, rice cream, seed oil, baking powder and salt. Season the mixture with grated lemon zest, or vanilla or cinnamon to taste.
- Spray the Bundt cake mould with suitable stack spray (or butter and flour the mould, using lactose-free butter if you are lactose intolerant) and pour the mixture into it, levelling out. As a variation, you can take a few spoonfuls of the dough and add cocoa that has been diluted in coconut or almond milk so that no lumps form, and drop the chocolate mixture randomly into the mould containing the white mixture to make a variegated cake.
- Bake in a static oven preheated to 170°C for 35 minutes.
- Take the doughnut out of the oven and let it cool. You can serve the doughnut as it is, dusted with just a pinch of icing sugar, or you can top it with a bit of melted dark chocolate, lemon icing or any other cream you like.
Version with gluten
The recipe is naturally gluten-free, so no adaptations are needed.
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