The black and white bundt cake is a simple, soft, and fragrant dessert perfect for a top-notch breakfast for the whole family.
A dessert that gives you the right boost to face the day, but it also makes an excellent and genuine afternoon snack for your children, as a substitute for all those snacks filled with preservatives.
To make the black and white bundt cake, you need only a few ingredients to bring to the table a tall and beautiful dessert, soft and buttery that melts in your mouth!
A feast for the eyes and more… I’m sure that once it’s out of the oven, you’ll hardly resist tasting it!
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup potato starch
- 2/3 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/4 cup melted butter
- Half glass Strega liqueur
- 1 packet baking powder
- 1 pinch salt
- lemon flavor
- 3 tbsps unsweetened cocoa powder
- as needed powdered sugar
Tools
- Mixer
- Bundt Cake Mold
Steps
In a bowl, pour the eggs with a pinch of salt, add the sugar, and mix with the electric mixer.
Add the milk and melted butter, continue mixing.
Start incorporating the flour mixed with potato starch and baking powder, a little at a time.
Finish with the addition of Strega liqueur and lemon flavor.
Butter and flour the mold and pour in half of the batter.
Mix the remaining batter with the unsweetened cocoa powder, adding a few drops of milk.
Pour the batter into the mold and bake at 340°F (in a preheated oven) for about 30 minutes; do the toothpick test before removing from the oven.
The black and white bundt cake is the classic dessert that never goes out of style and brings back childhood memories when our mothers made it for us with so much love.
