{"id":10557,"date":"2020-06-21T05:23:48","date_gmt":"2020-06-21T05:23:48","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=10557"},"modified":"2023-04-09T05:13:52","modified_gmt":"2023-04-09T05:13:52","slug":"grandmas-bundt-cake","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/grandmas-bundt-cake\/","title":{"rendered":"Grandma’s Bundt cake"},"content":{"rendered":"

Who doesn’t have a Grandma’s Bundt cake<\/strong> 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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<\/a> how to prepare it.<\/p>\n

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.<\/p>\n

Grandma’s Bundt cake\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/h1>\n

46.72g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients <\/strong><\/span><\/h2>\n