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Bundt cake with persimmon and hazelnuts
ingredients
servings
8
Persimmon
2 unit
Water
180 mL
Hazelnuts
70 grams
Wholewheat flour
350 grams
Salt
1 pinch
Nutmeg
to taste
Ground cinnamon
to taste
Ginger powder
to taste
Baking powder for desserts
1 sachet
Bitter cacao
2 spoons
Almond milk
to taste
Desserts from world
Bundt cake with persimmon and hazelnuts
Bundt cake with persimmon and hazelnuts
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soft and fragrant bundt cake, prepared with whole wheat flour, persimmon and hazelnuts, without the addition of sugars and fats.
preparation
step 1
Combine flour, spices, cocoa, baking powder and salt in a bowl. It is not necessary to sift the ingredients.
step 2
Pour into the mixer the hazelnuts and thyme, then add the pulp of persimmons. Start blending everything and add water a little at a time.
step 3
It incorporates the dry ingredients little by little and continues to blend until you obtain a homogeneous mixture.
step 4
Transfer the dough into a previously oiled and floured donut mold, then bake in a convection oven at 170 ° C for 50 minutes or until it is dry by testing the toothpick.
step 5
When the cake has become lukewarm, extract it from the mold. In a bowl, combine the cocoa and pour the almond drink a little at a time until a smooth and shiny cream is obtained.
step 6
Decorate the cake with the cocoa cream and grated orange peel.
