In our personal quest for tasty yet balanced nutrition, my daughter and I modified the classic bundt cake recipe of grandma.
We decided to make a light and protein-rich bundt cake. We chose to reduce the amount of sugar instead of using a sweetener and we can guarantee that the taste remains very pleasant.
To increase the protein content, we decided to replace part of the regular flour with oat flour, now easily available in supermarkets.
The last change was to remove the oil content from the original recipe and replace it in part with water.
With pride for the successful result, here it is, unfortunately to know the taste we can only invite you to try the recipe and maybe post your experiments here or tag us on social media.
For those who love what I call fit recipes, I also remind you of
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 159.11 (Kcal)
- Carbohydrates 31.81 (g) of which sugars 13.91 (g)
- Proteins 4.62 (g)
- Fat 2.13 (g) of which saturated 0.67 (g)of which unsaturated 1.13 (g)
- Fibers 1.22 (g)
- Sodium 28.04 (mg)
Indicative values for a portion of 79 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
- 3 eggs (whole)
- 150 g sugar (granulated)
- 150 ml water
- 200 ml oat milk
- 100 g oat flour
- 200 g all-purpose flour
- to taste vanilla flavoring
- 1 packet baking powder
Tools
For mixing, an electric whisk is suitable, and for baking, I recommend a 9.5-inch springform bundt pan.
- 1 Bundt Pan
- 1 Electric Whisk
Preparation
The procedure to make this bundt cake is very simple, just whip the eggs with the sugar until they are light and fluffy. Then add the rest of the ingredients in the order described, always mixing with the electric whisk, and adding the baking powder as the last ingredient.
Butter and flour the pan, pour all the batter inside, and bake in a preheated oven at 350°F for about 35 minutes. Always do the toothpick test before removing from oven.
NOTES
This bundt cake also keeps well for a few days if stored at room temperature in a container with a lid.
If you enjoyed the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
