BUNDT CAKE WITH PINEAPPLE JUICE, CHOCOLATE AND COCONUT
150 g of Molino Rossetto organic Khorasan flour
50 g of Molino Rossetto oat flour
150 g of sugar
60 g of Molino Rossetto coconut flour
20 g of unsweetened cocoa powder
1 case of Molino Rossetto baking powder
350 g of pineapple juice
50 g of extra virgin olive oil
some toasted hazelnut
icing sugar to decorate
Blend in a bowl all liquid ingredients. In another bowl blend solid ingredients.
Add liquid ingredients to solid ones and whisk.
Pour the mixture in the greased and floured cake mould, spread some hazelnut on the surface and bake in preheated oven to 180°C for 40 minutes or so.
Let it cool completely before removing from the mould. Wait on sprinkled with icing sugar.
Recipe by My Ricettarium.