Notes

Notes

Cake flour is a blend of all-purpose flour type 00 and wheat starch; alternatively, you can use 180 g of all-purpose flour 00 and 70 g of wheat or corn starch.

If you wish, you can replace the butter with 50 g of sunflower oil.

The bundt cake keeps for 2-3 days at room temperature, preferably under a dome or in a cake container, so it stays soft.

Also read: Grandma’s Cake and Grandma’s Fritters.

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