The lemon and dried fruit bundt cake, without fats and ready in 10 minutes is the classic dessert to serve for breakfast or a snack.
And even if this summer seems not to be taking off, I thought of making it to use up the dried fruit I had in the pantry… because if it is true that we try to avoid turning on the oven during the hot months, it is also true that we make room for cold, fresh or fresh fruit desserts.. and so…
To make it, once you have all the ingredients available, it will take you about 10 minutes in total to be able to bake it.. and then.. you will feel the fantastic aroma spreading in your kitchen!!
Are you looking for a good bundt cake for breakfast? Then you are in the right place because this recipe for my lemon and dried fruit bundt cake is what you need! Quick to prepare, soft, and so delicious!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups type 2 flour (or 00 type)
- 7/16 cup water
- 5/8 cup plain natural yogurt
- 3/4 cup sugar
- 4 medium eggs eggs (equivalent to 200g)
- 3 1/2 tbsp lemon juice
- 3 tbsp chopped pistachios
- 3 tbsp chopped hazelnuts
- 1 packet baking powder
Steps
– PREHEAT THE OVEN TO 356°F
– Beat eggs and sugar with an electric mixer, then add yogurt, water, and lemon juice, continuing to mix with the mixer on low speed.
– Always in the same bowl, add the flour sifted with the baking powder and finally the chopped nuts, mixing with a spatula or the mixer still on low speed.
– Pour the batter into an 18/20 cm (7-8 inch) diameter pan (if using a chiffon cake pan, no need to grease, otherwise if using other pans, do so), sprinkle the surface with more dried fruits of your choice, and bake in the hot oven for about 30/35 minutes, doing the toothpick test to ensure it comes out dry.
– Out of the oven, let the cake cool in the pan inverted (only if using the chiffon cake pan with feet) or on a wire rack.
