This is the recipe for the Perfect Bundt Cake.
It is a very soft and fragrant bundt cake without butter and milk, which will remain soft, compact and moist until there is not a crumb left. Like many FoodMeTender recipes, this one comes from the legendary Aunt Irene, who had a lot of almond flour, found a recipe online and obviously changed it all 😀
Ingredients:
- 3 eggs at room temperature
- 180 almond flour
- 180 flour
- 190 sugar
- 125 peanut or sunflower seed oil
- 120 orange flower water (or equal volume of water or water and squeezed and filtered orange juice)
- a sachet of yeast
- (if you like) raisins and candied fruit
- (If you like) grated orange peel)
To decorate
- icing: 125 g of icing sugar and a little water
- icing sugar to sprinkle
In the planetary mixer or in a large bowl, whisk the whole eggs (at room temperature) with the sugar for a good 10-15 minutes. They must be nice and swollen and “write”.
While they are whipping, weigh the flours, add the yeast and mix them well in a bowl and set aside.
Add the oil and orange blossom water (or water or a mix of water and orange juice) slowly, whisking constantly, and mix everything well.
Add the flours and yeast to the dough a little at a time, mixing well and allowing to absorb.
Optional: If you want to add the raisins, let them soak in warm water for 15 minutes, then dry them and pass them in the flour, add 1/3 of them to the dough and put the rest on the surface when the dough is in the donut mold.
Butter and flour a 22cm diameter bundt cake mold and pour in the mixture and level it.
Bake in a static oven at 180°C for 40-45 minutes. To prevent the surface from drying out after 25 minutes you can cover with aluminum foil.
Once baked, wait for it to cool and unmold the cake.
Decoration: once cooled you can cover it with icing sugar or prepare a little icing with icing sugar and a little water (it must be the consistency of yogurt) and then pour it over the donut with a spoon (you can put cherries and candied fruit on top, or sugar, or nothing).
And here is the PERFECT BUNDT CAKE, soft, fragrant, compact…
Lightly glazed and decorated with sugar stars and dried raspberries
when cut it remains moist and compact.
or in its simple version dusted with icing sugar..
