I am delighted to present and talk about my bundt cake today, as it is the result of an in-depth study on the concept of “healthy dessert.” You already know how much my cooking pays attention to the beneficial aspects of food, but lately, I’ve also had to deal with the number one enemy for our body: sugar! I won’t bore you with endless paternalism on the ever-increasing and excessive use of industrial foods rich in refined sugars nowadays. I’ll just say that the reason we should reduce its use is not related to calories, but to health. However, eliminating sugar doesn’t mean giving up the pleasure of enjoying desserts. The proof is this sugar-free bundt cake and gluten-free, as it is made with only 3 tablespoons of honey in the mixture and a blend of chestnut and rice flour. It’s a very soft cake because inside the butter has been excellently replaced by ricotta, and instead of milk, I chose to use golden milk, which enhances the flavor even more thanks to rice milk and turmeric. Already like this, it will be a unique dessert, believe me, but a real bundt cake that deserves respect cannot miss being garnished with a tasty frosting without butter or mascarpone. And here comes the now well-known ruby chocolate, which, contrary to what one might believe, contains neither artificial flavors nor colorings. Its color, in fact, is absolutely natural and depends on the bean from which it is extracted. Its flavor is unique! It is not bitter like dark chocolate nor buttery like white chocolate. It tastes of cocoa but with fresh final notes that resemble berries. If I have intrigued you, save the recipe and try it too!
Other bundt cake ideas:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: Ø 9.5 inch pan
- Cooking methods: Oven
- Cuisine: American
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cups Chestnut flour
- 1 cup whole grain rice flour
- 3 Eggs
- 9 oz ricotta (fresh)
- 3 tbsps orange blossom honey
- 1 Vanilla pod
- 3.4 oz Golden Milk* (see notes)
- 1 packet baking powder
- 1 pinch salt
- 3.5 oz ruby chocolate (**)
- 5.3 oz spreadable cheese (like Philadelphia)
Tools
- 2 Mixing bowls
- 1 Spoon
- 1 Knife
- Electric beaters
- 1 Cake pan
- 1 Saucepan
- 1 Spatula
Preparation
Start by working the ricotta with the honey inside a mixing bowl using a wooden spoon (fig. 1).
With a sharp knife, cut the vanilla pod, starting from one end and reaching the other. Use the knife tip to slightly open the pod and scrape out the pulp. Add it to the ricotta cream (fig. 2).
Separately, beat the eggs strictly at room temperature for at least 10′ with electric beaters (fig. 3).
You should obtain a light, very fluffy, and frothy mixture (fig. 4).
Then, incorporate the ricotta cream (fig. 5).
Continue working with the beaters and gradually add the sifted flours with baking powder along with salt (fig. 6).
Alternating with the still warm golden milk* (fig. 7).
Pour the mixture into the Ø 9.5 inch pan previously buttered and floured, and level it (fig. 8).
Preheat the static oven to 350°F and bake for 25′. The toothpick test will be your guide. Remove from the oven and let it cool completely at room temperature before unmolding (fig. 9).
Proceed by melting the Ruby chocolate in a bain-marie, then add it to the spreadable cheese. Spoon the frosting onto the surface of the bundt cake. I’ve also added some optional dark chocolate topping.
And voilà… your honey and chestnut flour bundt cake with ruby chocolate is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
The honey and chestnut flour bundt cake with ruby chocolate can be stored at room temperature under a glass dome or inside airtight containers.
Tips, notes, variations, and suggestions
🟣*Golden milk or also called turmeric latte is nothing but hot milk flavored with turmeric, a traditional Ayurvedic drink known for its health benefits. Naturally, you can add simple warm milk, but if you want to experiment with this delight, try preparing the traditional Golden Milk recipe:
Ingredients
1/2 cup milk (alternatively vegetable milk like almond, coconut, or oat milk)
1 teaspoon turmeric powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger powder (or fresh ginger)
1 pinch of black pepper
1 teaspoon honey or maple syrup (to taste)
Preparation
Heat the milk in a saucepan over medium heat.
Add turmeric powder, cinnamon, ginger, and black pepper.
Mix well and cook over low heat until warm but not boiling, about 6′-8′.
Pour the golden milk through a fine strainer into a cup to remove any lumps.
Add honey to taste and mix well (SKIP THIS STEP FOR THE RECIPE).
🟣Alternatively to the ruby chocolate ganache, if you can’t find this type of chocolate or don’t like it, you can opt for good dark chocolate.
