The goal for this year is to experiment with gluten-free flours.
I started with chestnut flour and I can say that I am delighted with the softness and airiness of this Bundt cake even the second day after baking. By the way, cakes in our house “do not live to see another day”, but this one should have waited for the photo session.
The chestnut flour gave the cake a unique, hearty flavor that is nutty, soft and slightly sweet. In Italy, chestnut flour is called “farina dolce” or sweet flour.
For extra flavor, add chocolate topping or you can spread it with peach jam.
Ingredients and preparation steps
- 2 ripe bananas
- 150 g of chestnut flour
- 50 ml of hazelnut oil or 50 ml of melted butter
- 2 eggs
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 2 tablespoons of cane sugar or 2 tablespoons of honey
Preheat the oven to 175°C.
You can use a mixer or a blender. I used a blender this time.
First, blend the bananas into a creamy mixture.
Then add eggs one at a time and blend each egg for a minute.
Then add oil, cinnamon, sugar and baking soda to the egg and banana mixture and blend everything again for a minute.
Then add flour three times at 50g and blend for a minute after adding each part of flour. The mixture should be creamy and thick.
Oil the kuglof mold well and pour the mixture into it.
Bake the cake in a heated oven for about 20-30 minutes or until a toothpick inserted into the cake comes out dry (the baking time depends on the strength of your oven).
Take the baked Bundt cake out of the oven and let it cool completely then take i out of the mold.
If desired, pour melted chocolate or honey over it or spread with peach jam.
Enjoy with coffee, tea or glass of homemade milk kefir!
