Tropical Fruit Bundt
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
- Ingredients
- ⅔ cup Buckwheat flour (plus extra for dusting)
- ⅔ cup Millet (or sorghum flour)
- ⅓ cup quinoa flour
- 2 Tbsps Tapioca starch
- 1 xanthan gum
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsps gluten-free Baking powder
- ½ cup light brown sugar
- ⅜ cup sunflower oil
- 2 Tbsps honey
- 2 tsps vanilla extract
- 14 ozs canned Pumpkin
- 2 large eggs (use 2 egg whites and 1 yolk)
- ¼ cup milk (or milk substitute)
- ⅔ cup Macadamia Nuts (finely chopped)
- 1 cup Passion fruit
- ½ cup water
- ¼ cup sugar
Product recommendation
Buckwheat flour has a strong nutty flavor and is often blended with lighter flours, such as millet. If you don't mind the stronger nutty taste, you can substitute the millet flour for buckwheat flour
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Rolling pin, 1 Lid, 1 Steamer basket
Preparation steps
1.
Heat the oven to 350°F . Grease a Bundt pan and dust with a little flour.
2.
Mix together the flours and dry ingredients in a mixing bowl.
3.
Add the oil, honey, vanilla, pumpkin, eggs and 1/4 cup milk and beat until smooth and fluffy. If the mixture is too stiff, beat in a little more milk. Stir in the macadamia nuts.
4.
Spoon into bundt pan and spread evenly.
5.
Bake for 45-50 minutes until firm when lightly touched. Cool in the pan on a wire rack for 15 minutes, then place the cake on a wire rack.
6.
Place the passionfruit pulp, water and sugar in a small pan over a medium heat and stir until the sugar has dissolved.
7.
Bring to a boil, reduce the heat and simmer for 10–15 minutes until syrupy. Set aside to cool slightly.
8.
Spoon the syrup over the warm cake and leave to cool completely.
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