QUICK AND EASY TWO-TONE BUNDT CAKE, a simple Neapolitan cocoa dessert, perfect for breakfast or a snack, ready in no time.
Simple and delicious for breakfast or a snack, the quick and easy two-tone bundt cake is perfect for dipping in milk, soft and light, the dessert ideal for the whole family.
A Neapolitan dessert whose name says it all, it’s made in minutes, baked and enjoyed, flavored with Strega liqueur or lemon or orange juice for those who don’t like liqueur, like me.
I must say the quick Neapolitan version with two-tone was very popular, so with the addition of cocoa it’s delicious, a bundt cake with a simple taste and flavor, and in my case, also without butter.
Join me in the kitchen today for the quick and easy two-tone!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 17.65 (Kcal)
- Carbohydrates 2.80 (g) of which sugars 1.14 (g)
- Proteins 0.43 (g)
- Fat 0.49 (g) of which saturated 0.12 (g)of which unsaturated 0.07 (g)
- Fibers 0.09 (g)
- Sodium 1.69 (mg)
Indicative values for a portion of 8 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
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1 tbsp unsweetened cocoa powder
- 3 tbsps extra virgin olive oil
- 3.5 tbsps milk (or water)
- 3.5 tbsps Strega liqueur (or lemon juice)
- 1/3 cup sugar
Preparation
P.S. for a taller cake, use a 4-inch high mold, double the recipe
THE CAKE IS WITHOUT YEAST if you prefer, you can use a teaspoon of baking powder.
Beat the sugar with the eggs using electric whisks.
Add the flour and keep mixing, alternating with milk or water, oil, and liqueur.
Butter and flour a 7-8 inch bundt mold and pour in only half of the batter.
Add the cocoa to the other half, mix well, and pour it into the mold.
Swirl a little with a fork, bake in a preheated oven at 350°F for 25 minutes.
Always perform a toothpick test before removing from the oven.
Bon appétit
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