Delicious and easy bundt cake from spelt flour, with molasses and cane sugar, baked in one step with banana cream cheese filling.
recipe,photo-recipe,banana,curd,wholemeal spelt flour,wholemeal spelt flour,Bundt cakes
No. of servings
|semi skimmed milk 1,5%||6.75||tbsp||100||milliliters|
|wholemeal spelt flour||-|
|wholemeal spelt flour||7||oz||200||grams|
1. Banana cream cheese filling
Peel bananas, break them into pieces, put in a bowl, add sugar and cream cheese.
Use a hand blender to mix them until they are well mashed.
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.
Grease large bundt cake pan with butter and flour it. Pour the dough in.
Pour the filling on the dough.
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.
Once the bundt cake is cold, remove the cake from the pan and sprinkle it with powdered cane sugar.
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.