Spelt Bundt Cake with Smooth Filling

1. Banana cream cheese filling

banana 12.25 oz (350 g) • sugar cane 1.75 oz (50 g) • curd 8.75 oz (250 g)

Peel bananas, break them into pieces, put in a bowl, add sugar and cream cheese.

2. 

Use a hand blender to mix them until they are well mashed.

3. Dough

wholemeal spelt flour 7 oz (200 g) • sugar cane 2.75 oz (75 g) • molasses 1 tbsp • olive oil 6.75 tbsp (100 ml) • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • chicken egg 3 pcs • cocoa powder 1 oz (25 g) • bicarbonate 1 tsp

Pour flour into a bowl, add sugar, molasses, oil, milk, eggs, cocoa powder and bicarbonate.

4. 

Whisk.

5. 

unsalted butter • wholemeal spelt flour

Grease large bundt cake pan with butter and flour it. Pour the dough in.

6. 

Pour the filling on the dough.

7. Baking

Preheat oven to 355°F (180°C) and bake the bundt cake for 25 minutes. Warning: the filling is not stiff when the cake is done, there is only a crust on the surface.

8. 

Once the bundt cake is cold, remove the cake from the pan and sprinkle it with powdered cane sugar.

9. 

Cut it and serve. Use a serving spatula to transfer the bundt cake portions to stabilise the bottom part of the cake underneath the filling.