Raisin Coconut Bundt Cake

Raisin Coconut Bundt Cake

BY MANDY SACHER

My kids love this delicious Bundt cake. It contains less sugar than a regular cake and is a great substitute for cinnamon buns as it’s denser, contains no refined sugar and uses spelt which is a non-GMO grain. Bundt is a traditional European cake which is derived from a brioche-like cake which was popular in Germany, Austria and Poland. This is a nice cake to bring to a morning tea, or to a friend who has a new baby, or just to stash at home and nibble on yourself.

Bundt-Cakes

Prep Time: 45 minutes
Cooking Time: 50 minutes
Serves: 12

INGREDIENTS
500g (2 ¼ cup) spelt flour (250g wholemeal + 250g white spelt flour)
1 cup warm milk (almond milk or coconut milk)
1/3 cup coconut oil (or butter), melted
¼ cup coconut sugar
1 tsp vanilla powder
3 egg yolks
1 package of dried yeast
sprinkle sea salt

Filling
1 ½ cups raisins
1 tsp cinnamon
1/3 cup finely ground nuts (optional)
1/3 cup coconut sugar
2 tbsp coconut oil or butter, melted

EQUIPMMENT
Bundt cake tin
Pastry blender (optional)

METHOD
1. Preheat oven to 180 C and grease a bundt cake tin with butter and spread it with some coconut sugar.
2. In a bowl, combine warm milk, egg yolks, coconut sugar and vanilla powder and whisk until fluffy.
3. Melt the coconut oil or butter in a small saucepan and set aside to cool.
4. In another bowl, combine yeast, salt and flour.
5. Add the egg mixture to the flour mixture and slowly work in the oil or butter using a pastry blender or a wooden spoon and your hands.
6. Cover the dough with a tablecloth and let rest for half an hour at a warm spot.
7. Meanwhile wash the raisins with hot water then combine them in a bowl with the cinnamon, coconut sugar and nuts (if using). Add a splash of water and set aside.
8. Roll the dough out 1 cm thick in shape of a rectangle. Brush the dough with butter or coconut oil and sprinkle with the raisin mixture.
9. Roll up the dough and put it in the bundt cake tin, joining the two ends once it’s in.
10. Bake at 180 C for 30 minutes then turn temperature down to 160 C and bake for another 20 minutes.
11. Take it out of the oven and let cool in the tin before taking it out.
12. Serve slightly warm or cold along some tea or coffee.

Mandy Sacher is a certified Paediatric Nutritionist and SOS Feeding Consultant. Find out more about Mandy and Wholesome Child HERE

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