I hope you like bubbly wines in cakes as well, because for my first post, I have decided to make a delicious sweet which will enchant you with its smell and taste.
For the bundt you can use champagne or prosecco. This bundt is a true revelation for me because in the baking process, the alcohol evaporates and it only contributes to the softness of the cake and the citruses enrich it with smells.
Preparation time: 60 minutes
300 g flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
300 g sugar
grated fresh citrus zest of 4 lemons
150 g butter
200 ml champagne or prosecco
50 ml lemon juice (or some other citrus)
1 tsp vanilla extract
powdered sugar, for dusting
Preheat the oven to 180°C. Ice the bundt pan with butter (or if it’s a silicone pan then the icing is not necessary).
Whisk together flour, baking powder, baking soda and salt. In a blender we mix together sugar and lemon zest and blend for 1 minute. We add butter to this mixture. Then add one egg at a time and the flour mixture. Add champagne, lemon juice and vanilla.
Put the batter in the pan and tap the pan sharply to reduce air bubbles. Bake for 45 minutes, until cake is golden, springs back to the touch, and a tester inserted in the centre comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. Dust with powdered sugar prior serving.
An easy preparation and result which will thrill your palate. Great with a cup of coffee, tea or a glass of wine and chakuling, of course.