Satsuma bundt cake: fat- and glutenfree. Add sugar, flour, cocoa, baking soda, baking powder, and salt to a large mixing bowl. Mix until combined and no lumps of cocoa remain. Add the eggs, sour cream, oil and vanilla.
Add the eggs one at a time, beating well after each addition. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). You can have Satsuma bundt cake: fat- and glutenfree using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Satsuma bundt cake: fat- and glutenfree
- It's 5 of satsumas.
- Prepare 200 gr of sugar.
- You need 8 of eggs.
- You need 400 gr of almond flour.
- It's 1 tb of baking powder.
- It's Pinch of salt.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Over-mixing a cake batter leads to too much gluten-development, and a tough cake. But because oil is a pure fat, and fat and gluten do not play well together, the likelihood of overdeveloping the gluten in the flour is exponentially decreased, leaving you with a tender and never tough cake. Oil-based cakes get even better as they sit.
Satsuma bundt cake: fat- and glutenfree instructions
- Put the satsumas in a pot cover with water. Cook for 2 hours with the lid on.Cool for 1 h.
- Put the satsumas in a blender or puree them with a mixer..
- In a large bowl. Put the puree, the sugar, the eggs and the baking powder. Mix.
- Put in the flour.
- Grease the tin. Put in the cake batter.
- Bake in a preheated oven 170°C for about 45 min. Cover with alu foil after 15 min. Cool and serve.
Grease and line a standard loaf pan with parchment paper. Sift all the dry ingredients into a large mixing bowl. Add the wet ingredients and mix until just combined. Pour the batter into the prepared loaf pan and place in the oven. Generously butter and flour a bundt pan, tapping out excess flour.