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Bundt cake with persimmon and hazelnuts

ingredients

servings

8

Persimmon

2 unit

Water

180 fl oz

Hazelnuts

70 oz

Wholewheat flour

350 oz

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

vegan with gluten with nuts high in fiber

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bundt cake with persimmon and hazelnuts

A soft and fragrant bundt cake, prepared with whole wheat flour, persimmon and hazelnuts, without the addition of sugars and fats.

Bundt cake with persimmon and hazelnuts step 1

step 1

Combine flour, spices, cocoa, baking powder and salt in a bowl. It is not necessary to sift the ingredients.

Bundt cake with persimmon and hazelnuts step 2

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.

Bundt cake with persimmon and hazelnuts step 3

step 3

It incorporates the dry ingredients little by little and continues to blend until you obtain a homogeneous mixture.

Bundt cake with persimmon and hazelnuts step 4

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.

Bundt cake with persimmon and hazelnuts step 5

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.

Bundt cake with persimmon and hazelnuts step 6

step 6

Decorate the cake with the cocoa cream and grated orange peel.

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