The two-tone bundt cake in the Versilia oven. Simple, soft as a cloud without having to turn on the oven, for those who don’t know, the Versilia oven is a stove top oven, practical to use and makes fluffy, tall, and delicious bundt cakes!
We are in the week that meteorologists predict to be the hottest of the year, but do we lose the desire to cook?
My grandchildren are used to having a slice of homemade cake without preservatives for breakfast or snack, so I can’t “back down” and I’ve found an ally in the kitchen.
Sure, one might not want to turn on the oven… but there’s always an alternative to make some sweets!
For example: have you heard of the Versilia oven? I discovered it a few days ago and I must say in these days it’s a precious ally in the kitchen.
The Versilia oven is a pot that is also an oven.
It’s not a play on words, it’s really like that: it’s a miniature oven that works with the heat of a stove top.
You just need to put the heat diffuser plate over the stove top, the oven with the preparation, and the lid. In this way, a cooking chamber is created, just like a real oven.
You can bake sweets, but also savory dishes… just like you would in an oven.
Moreover, there is less energy consumption and especially it does not emit the heat that generally floods the kitchen when the oven is on.
I prepared a two-tone bundt cake and I didn’t even break a sweat.
Now I’ll tell you step by step how to do it!
(Those who don’t have the oven can bake the cake in a classic mold in a static oven at 356°F for about 45-50 minutes, the toothpick test always helps to adjust the cooking)!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Stove Top
- Cuisine: Italian
- Seasonality: All seasons
- Energy 426.14 (Kcal)
- Carbohydrates 59.84 (g) of which sugars 27.27 (g)
- Proteins 7.72 (g)
- Fat 19.83 (g) of which saturated 3.73 (g)of which unsaturated 15.32 (g)
- Fibers 1.97 (g)
- Sodium 133.10 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two-tone Bundt Cake in Versilia Oven
- 6 eggs (room temperature)
- 3 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 7/8 cup milk (room temperature)
- 1/3 cup unsweetened cocoa powder
- 1 vial vanilla flavoring
- 1 1/2 cups sugar (or erythritol)
- 1 packet baking powder
- 7/8 cup vegetable oil (or 250 g of butter)
- 1 pinch salt
Tools
- Versilia Oven
- Electric Whisks
- Food Scales
Steps for Two-tone Bundt Cake in Versilia Oven
To prepare the two-tone cake, beat the eggs with the sugar for a few minutes until light and fluffy.
Add the vegetable oil, milk, and mix.
Add the flavoring, flour, cornstarch, and sifted baking powder.
Divide into two equal parts and add cocoa powder to one part of the batter.
Grease and flour the Versilia oven and pour the light batter on the bottom.
Add the cocoa batter in the center of the light batter (trying to stay away from the edges of the mold) and swirl slightly with the tip of a knife.
Place the heat diffuser that comes with the oven on the burner you will use, pour a little water into the groove of the diffuser that will serve to distribute heat evenly.
Now close the oven with the lid, place it on the diffuser, and turn on the stove for just three minutes at medium heat!
Then lower the flame to the minimum for about 55 minutes without raising it until the end of cooking, you can check the cake’s doneness through the holes on the oven’s lid, if the toothpick comes out wet with batter, continue cooking a little longer.
(Use a wooden skewer or use a spaghetti but do not lift the lid)
Once ready, remove it from the stove and let it cool well with the lid on, once cooled, remove it gently from the mold.
Dust it with plenty of powdered sugar if you like.
Enjoy your meal.
Tips
It keeps for 2-3 days in a cake container or under a glass dome.
Cooking on low flame is essential. This tool cooks slowly, allowing the batter to rise and cook evenly without burning.
Resist the temptation to open the lid during cooking. Opening too soon can deflate the bundt cake.
To check the doneness, you can do the “toothpick test” through the holes in the lid: if the toothpick is still wet, continue cooking for a few more minutes.
If you enjoyed this recipe, click on many stars, thank you very much.
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