The coffee and whiskey cream bundt cake is an “adult” dessert, significant, it looks like a donut but is a delicious dessert served in slices with vanilla ice cream or with Buontalenti cream. Do you know Buontalenti? Here in Florence, I would say everyone knows who he is. And there is almost no gelateria where you can’t taste the famous cream dedicated to him. I would say that with this coffee and whiskey cream bundt cake the Buontalenti cream pairs very well.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup rice oil (or other seed oil of choice)
- 1 1/2 cups sugar
- 5 eggs
- 1 cup plain Greek yogurt with 10% fat
- 2 3/4 cups flour
- 1 packet baking powder
- 5 tbsps whiskey cream (like Baileys)
- 1/3 cup cocoa powder
- 3 tbsps espresso coffee
Tools
- 1 Mixer Kitchen Aid Artisan
- 2 Bowls
- 1 Spatula
- 1 Pan 26 cm Bundt cake pan
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
Preheat the oven to 350 °F. In a bowl, sift the flour with the baking powder and set aside. Beat the eggs with sugar using an electric mixer until light and fluffy. Alternate adding the flour and yogurt while continuing to mix on low speed with the electric mixer. Then incorporate the whiskey cream and mix. Divide the batter into two bowls. Add sifted cocoa to one. Mix with a spatula and incorporate the espresso coffee. If the batter is too dry, add a few tablespoons of yogurt or milk. Prepare the pan with spray release agent (I find it much more practical and convenient with these pans that have many grooves) and fill them with the two batters alternately with two spoons to create a two-tone effect. Bake for about 45 minutes, but always check the baking with a cake tester or skewer. Remove the cake from the pan and let it cool on a rack before slicing.
Curiosity
I told the story of Buontalenti at the end of the article about the pumpkin strudel.
Notes
From the book “Bundt cake: the ancient donuts” by Monica Zacchia with the doses revised to adapt to my pan size.
