Wkładamy formę do nagrzanego piekarnika i pieczemy 45 minut. Sprawdzamy patyczkiem, gdy wychodzi czysty i suchy, wyjmujemy ciasto z piekarnika i odstawiamy do ostygnięcia.
Przed podaniem, wlewamy składniki polewy do rondelka, lekko podgrzewamy i energicznie mieszamy trzepaczką, gdy stanie się gładka i lejąca, jeszcze ciepłą wylewamy na czubek ciasta. Zaraz po tym doklejamy do niej owoce morwy. Ciasto przechowujemy w chłodnym miejscu do 5 dni.
Smacznego ☺
Only two weeks till Easter ☺ so it's about time for me to post a recipe for an easter "must-have" which is a bundt cake ;)
This year, I prepared a carob version of it, with no refined sugar, it's sweetened completely with carob molasses.
I wanted the recipe to be simple, with a short list of ingredients. But to make it a little bit more special for holidays, it's two-colored. It's not a classic marble cake or zebra cake, but two different colors give it more interesting appearance. The colors look better than on the pictures, cause the one I prepared for the post was stirred to much before baking so you don't see the contrast too well, the versions I made before showed the difference better, so remember to not stir the two colors before baking ;)
And how does it taste? It's very sweet, despite the fact that there is no regular sugar. And the lack of it doesn't affect the taste, quite the contrary. Carob molasses is a valuable and nutritious product, so you can enjoy this cake with a double pleasure ☺
The cake is also moist and very aromatic. It tastes and looks great. Which makes it a perfect treat, not only for upcoming holidays.
INGREDIENTS (21 cm bundt cake mold):
BRIGHT LAYER:
- 1.5 C light spelt flour (180 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 C carob molasses (180 ml)
- 1/2 C unsweetened plant milk (125 ml)
- 1/4 C oil (60 ml) dissolved coconut oil or regular oil
- seeds from 1 vanilla pod or 1/4 tsp dried vanilla
DARK LAYER:
- 1.5 C light spelt flour (180 g)
- 1/2 C carob powder (60 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 C carob molasses (180 ml)
- 3/4 C unsweetened plant milk (180 ml) *
- 1/4 C oil (60 ml) dissolved coconut oil or regular oil
CAROB ICING:
- 1/3 C carob molasses
- 1/3 C dissolved coconut oil
- 1 tbsp carob powder
TOPPING:
PREPARATION:
If you use coconut oil, start your work with dissolving it in a small saucepan, heat it up for a few seconds and set aside to cool down a little bit.
Set the oven to 180 ° C.
Prepare two bowls for two colors of the dough. Sift dry ingredients in each bowl and stir.
Then prepare two more - smaller bowls and combine, measured wet ingredients in each one of them.
Add the appropriate wet ingredients into dry mix and stir them separately with a whisk.
Brush the cake mould with a little bit of oil and start pouring the dough, firts pour the bright layer and then on top of it add few drops of the dark one (do not stir them together), then pour the bright one and again few drops of the dark one. Repear the process until you will run out of the dough. Put the filled cake mold on a tray and tap it on the table few times to get rid of the bubbles inside. Put in the preheated oven and bake for 45 minutes.
After that time, check the dough with a wooden stick, if it comes out dry and clean, remove the cake from the oven and cool it down.
When it's cold, put the icing ingredients in a small saucepan and heat them a little bit. Stir with a whiks until you get a smooth, thick liquid and pour it on top of the cake. Decorate with dried fruits immediately. Store the cake in a cool, dark place for up to 5 days.
Enjoy ☺