If I am to be a cake, I choose to be this one. That is all I have to say.
It looks like my admiration exceeds my words, which, I have to admit doesn’t happen very often; Just when I am in the presence of perfection. This, coming from the person who has declared her whole life, that there is nothing better than a chocolate cake, is a great compliment. So by now I guess everyone understands that I am in love with this creation called “Bundt cake”.
I grew up knowing this cake as a Kuglof ( a famous European fruit cake, also known as Gugelhupf, Kouglof, Wacker etc ). Here I am not talking about classic kuglof. My cake and traditional version have only the shape in common. This characteristic circular cake shape has been somewhere in the recesses of my mind for a very long time – years probably. As has the beautiful ceramic baking mould that has been sitting in a dark corner of my kitchen, waiting for some fresh ideas. And then one day, the idea came: my own mixture of ingredients baked in my long forgotten bundt cake pan. The result is a delicious spelt cake that tastes amazing and looks simply divine. This cake is just a confirmation to me that there is rarely a single thing that can cause good or not so good kismet. Yo have to have at least two good things, preferably matching nicely together, to have a good outcome. So I had this shape of cake in my head for a long time and only one flour was present the whole time; spelt flour. I believe that is a good combination and thus Spelt Bundt cake was created.
Spelt bundt cake
125 gr wholemeal spelt flour
125 gr plain flour
1/2 tsp aluminium baking powder
200 gr raw sugar
½ teaspoon cinnamon
pinch of see salt
2 free range eggs
225 ml yoghurt
125 ml olive oil
1 orange zest
200 gr powdered sugar
1 tablespoon orange juice
7 cardamom pods
Heat oven to 170C. Grease baking mould (mine is 20cm x 10cm) very carefully without missing any bits.
In a small size bowl mix flours, baking powder, salt, cinnamon and leave aside. In a separate large size bowl mix eggs with sugar until light and fluffy. Then start drizzling the olive oil mixing constantly. Once all is used, add flour mix and yoghurt in turns. Add orange zest, cinnamon and 3 cardamon pods/seeds ground in mortar. Pour into the greased mould and bake for an hour or until done. Check with the cake tester before removing from the oven.
Cake needs to be cooled completely before pouring icing on the top. In a small size bowl, mix powdered sugar with orange juice until you get the smooth and glossy icing. Pour icing over the cake and sprinkle remaining cardamom seeds.