I finally managed to write down the kiwi bundt cake recipe on the new blog! I still remember the day I made it! I had just recently succumbed to the charm of the Versilia Oven, perhaps because, admiringly looking at recipes of fantastic, well-risen cakes, I would later read that they were baked in a pot on traditional kitchen stoves! Skeptic as I was, I didn’t think it was really possible! Then one day, I was struck by a photo of a kiwi bundt cake made with this oven. It was love at first sight! It had to be mine!!! So, after shaking off the last inhibitions that sometimes blind you, I went ahead and purchased it. I can’t say what exactly triggered that moment compared to many others before, but what matters is that it happened! I made the same recipe with apprehension and anxiety at every step where I had doubts. Yes, because obviously you have to get the hang of it and wait at least two-thirds of the cooking time before opening it up and evaluating, although the oven lid has holes meant for inserting a wooden stick to check if the dough is cooked or not. The wait seems endless the first few times, and you want to open the lid, but you just can’t! In short, all these are precautions that you gradually acquire with practice. This bundt cake was my first time, my first experiment, which wasn’t bad at all! Only a small problem with cooking times due to a difference in diameter between my oven and the one in the recipe! Despite this, the cake was incredibly soft and delicious, perfect for breakfast or as a healthy snack! In my version, part of the sugar was replaced with agave syrup. Furthermore, I wanted to enrich the cake with chunks of kiwi and chocolate chips also inside the batter. And here’s the result! Let me know what you think!
[Recipe from the blog “Luisa in the kitchen“]
Other Versilia Oven sweet and savory recipes below:
- MARBLED CHOCOLATE AND MINT BUNDT CAKE WITH VERSILIA OVEN
- HASSELBACK POTATOES STUFFED WITH GINGER AND CARDAMOM (Recipe with Versilia Oven)
- ALMOND AND CHOCOLATE BUNDT CAKE (Recipe with Versilia Oven)
- DUKE'S BUNDT CAKE WITH ALMONDS AND PINE NUTS (Recipe with Versilia Oven)
- SOFT WHOLE GRAIN BREAD WITH SESAME SEEDS (Recipe with Versilia Oven)
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 24 Ø mold
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog supports me and my work, while it will not cost you anything extra!
- 1 1/2 cups all-purpose flour (+ to flour the mold)
- 1/3 cup potato starch
- 1/4 cup brown sugar
- 1 tbsp agave syrup (optional, otherwise 1/3 cup of sugar)
- 3 eggs
- 3 kiwis
- 3 1/3 tbsp peanut oil
- 2 cups plain natural yogurt (I used kiwi yogurt)
- 1 packet baking powder
- 1/4 cup chocolate chips
- to taste butter (for greasing)
- to taste powdered sugar
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Juicer
- 1 Sieve
- 1 Versilia Oven
Preparation
Wash and peel the kiwis, then cut one into chunks, one into slices, and from the last one extract the juice using a juicer. In a large mixing bowl, whisk together eggs with the sugar, agave syrup, and yogurt (fig. 1).
You should get a light and fluffy mixture, then add the oil, kiwi juice, starch, and flour sifted with baking powder, continuing to mix until you get a homogeneous and well-blended batter (fig. 2).
Now add the kiwi chunks to the batter along with the chocolate chips lightly floured to prevent them from sinking during baking, without mixing them too much (fig. 3).
Pour the batter into the previously greased and floured Versilia Oven. A trick: I also grease the lid, without flouring it, so that with the heat it drips onto the surface, making the cake even tastier. Arrange the kiwi slices you had set aside on the surface (fig. 4).
Place the flame spreader on the medium burner with two drops of water, let it heat up well, then cover the oven with the lid and position it on the flame spreader. Keep the flame high for about 3-4′, then lower the heat to the minimum and cook for another 35′. Do not open the lid before at least 25′, to check the cooking, you can insert a long wooden skewer through the lid holes. After the set time, remove the lid and check the cooking.
If necessary, continue cooking for another 5′ always with the lid on. Turn off and let the bundt cake cool completely.
Unmold and serve dusting with powdered sugar.
And voilà…the kiwi and chocolate bundt cake with Versilia oven is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 The kiwi and chocolate bundt cake with Versilia Oven can be stored at room temperature under a glass dome for a maximum of 3 days. After that, for safety, I prefer to transfer it to the fridge, inside an airtight container, to prevent the fruit from turning sour.
Tips, notes, variations, and suggestions
🟣If you don’t have the Versilia Oven, you can pour the batter into a bundt cake mold of the same diameter, well oiled and floured, and bake in the oven at 350°F for about 30′-35′, but make sure to check the cooking times based on your oven. The toothpick test will always be reliable.
