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Tropical fruit bundt
(0 votes)
Difficulty:
easy
Preparation:
1 hr 30 min.
Preparation
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Ingredients
for
1
- Ingredients
- ⅔ cup Buckwheat flour (plus extra for dusting)
- ⅔ cup Millet (or sorghum flour)
- 0.333 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
Preparation
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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