The lovely ridged shape of a bundt cake just screams dessert, or perhaps a very special afternoon tea. The fluted and grooved patterns are based on traditional ceramic forms used in Germany, Austria and Hungary in the first half of last century. The aluminium bundt pan available these days really elevates a cake with that elegant and distinctive shape. If you want to use a plain old ring tin, then you should be safe but watch cooking times carefully just to be sure.
This recipe comes from a great New Zealand site called Easy Green Living.
EASY CHOCOLATE FEIJOA & BANANA BUNDT CAKE
- 1.5 cups of peeled and mashed feijoas
- 1 mashed all good banana, better if slightly over ripe
- ¾ cup brown sugar
- 1 free range egg
- 1 cup of flour
- 1 cup of sugar
- ¾ cup cocoa powder (Fairtrade preferably)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract.
- 100g melted chocolate (fairtrade or organic)
- Preheat oven to 180°C/350°F and grease a bundt pan ready for the mixture.
- Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl.
- Mix the feijoas, mashed banana and brown sugar together and add the buttermilk. Add the beaten egg, then stir in the vanilla extract and the oil.
- Gradually add the flour mixture to the liquid until combined. Use a folding method as this will ensure a lighter cake.
- Pour the mixture into the bundt pan and bake for an hour or so or until you are happy that the cake is cooked through. A skewer placed in the centre of the cake and drawn out clean indicates that the cake is cooked.
- Cool the cake thoroughly on a wire rack.
- Melt the chocolate either in a microwave or over a double boiler and pour over the cake.
- Allow to set before serving with vanilla ice cream.