And it’s incredible that I’m already at my third date with the Versilia Oven! Yes, because every time I take it and use it, I discover its potentials and consider it my ace in the hole! I always want to thank with all my heart my friends oven enthusiasts Luisa and Jessy for opening the doors to this world for me, and for inspiring me to discover the numerous alternative cooking methods. This bundt cake is the result of my desire to use the almond flour I bought with such enthusiasm 2 months ago and that has been sitting there, untouched, on the kitchen shelf, almost growing cobwebs! What kept me from using it before will always remain a mystery, because this cake is all about the aroma of these nuts to the nth degree! Almond milk in the batter, almond yogurt (yes, I found it, and even soy-based), almond flakes, almond flavor to reinforce the taste, and plenty of chocolate that fits wonderfully!!!! I challenge anyone not to lose their head over it! Result? You can see for yourself, and with perfect baking! Very soft and moist at the same time! I’ve never baked such good cakes with the electric oven, not even when I was strictly following all the good rules to make a perfect cake! Prepared yesterday and it’s already gone…sorry if it’s little!!!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 24 cm mold
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz almond flour
- 5.3 oz all-purpose flour
- 1 jar plain yogurt (I used almond)
- 3 eggs
- 4.2 oz brown sugar
- 1/3 cup peanut oil
- 1/3 cup almond milk
- 1 oz almonds (sliced)
- 2.5 oz chocolate sprinkles
- 3/5 tsp almond flavor
- 1 packet baking powder
- 1 pinch salt
- to taste powdered sugar
Tools
- 2 Mixing Bowls
- Electric Whisks
- 1 Sieve
- 1 Spatula
- 1 Versilia Oven
Preparation
Butter your oven well*. Sprinkle 3 tbsp. of almond flour and coat the surface, except for the lid. Then, proceed to mix the two types of flour in a large bowl (fig. 1).
In another bowl, beat the eggs with the sugar and the almond flavor using an electric whisk for several minutes (fig. 2).
You should obtain a light and frothy mixture (fig. 3)
Then add the other liquid ingredients, alternating them with the previously sifted flour and baking powder. Finally, add the almonds, leaving a handful aside, and 1.8 oz of chocolate vermicelli (fig. 4).
Mix with the help of a spatula and pour the mixture directly into the oven. Garnish the surface with the remaining almonds and vermicelli (fig. 5).
Place the oven in its included flame spreader and light the smallest burner. Cover with the lid and cook on high heat for the first 5 minutes, then reduce the heat nearly to the minimum for 50 minutes**. Turn off and let cool (fig. 6).
Remove from the mold and let cool completely.
Garnish with powdered sugar to taste. And voila… the almond bundt cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the almond and chocolate bundt cake at room temperature under a glass dome or in an airtight container for up to 2-3 days.
Tips, Notes, Variations, and Suggestions
🟣*This is a procedure I recommend doing very carefully, because it is important that the oven is well buttered on every side and part (including the lid).
🟣** Remember to open the lid only after at least 35 minutes have passed. You can still check it by inserting wooden skewers through the lid holes. The cake will be ready only when the skewers come out dry.
🟣If you don’t have the Versilia Oven, you can pour the mixture into a bundt pan of the same diameter, well greased and floured, and bake in the oven at 350°F for about 30‘ minutes, but always do the toothpick test.
