Wow, I can’t believe it is only two days till Christmas and I am kind of writing this post while also thinking of the grocery list and what I am still missing.. Lol. Arguably not the best combination but hey, multi tasking is what we women do! Or so I’ve been told!
Are you all set for Christmas? I’ve just finished my last photoshoot before Christmas and can now focus on the days ahead. By some miracle our christmas tree is still standing. And with our current household of four cats (our fearless threesome and we have a guest in the house at the moment) that is no small accomplishment. Ofcourse the tree is – sadly – not as pretty as normally but I didn’t really want to use anything that could break, so had to decorate the tree with the little stock I had of plastic baubles and some little christmas fluffy animals. It’s better than nothing but will not win any prices.
And the same thing can be said of this delicious bundt cake. In terms of looks, it is not winning any prices. Since it has cranberry compote inside and since using the chestnut and spelt flour together meant that the cake was quite firm, it needed some sauce. So… I thought it would be a good idea to top it with cranberry compote… As you can see it looks a little bit bloody. Lol.. So I than added some white icing but while the taste was marvelous the looks where so-so.
I still decided to share with you as the flavors of this bundt are quite good, so a definite winner! And if you’re in need of a last minute Christmas bundt inspiration; here it is!
Christmas bundt cake with spelt and chestnut flour
- 200 gr chestnut flour
- 300 gr spelt flour
- 250 gr sugar
- 16 gr baking powder
- 300 ml yoghurt
- 150 ml milk
- 190 ml cranberry compote
- 250 gr egg
- 250 gr butter, melted and slightly cooled
- 2 tsp ground cinnamon
- 1 tsp cardemom
- 1 tsp ginger
- 100 gr golden raisins
- 50 gr walnuts
- 50 gr hazelnuts
- Icing sugar
- cranberry compote
- Preheat the oven to 180 C.
- Mixx all the dry ingredients together (all flour types, sugar, cinnamon, cardemom, ginger and baking powder) in a large bowl and mix it well.
- use another bowl to ad all the wet ingredients together (the yoghurt, milk, cranberry compote and the egg) and mix this well. Add this to the flour mixture and mix with a wooden spoon. Don't overmix. If it's combined your ok. Add the melted and cooled butter to the batter and mix this well until the butter is incorporated.
- Add the chopped nuts and the raisins to the batter and mix.
- Grease your bundt tin with butter and dust with some flour. Tap out the excess flour. Pour your batter into the tin and put into the preheated oven for about 45 minutes.
- Once done remove from the oven and leave to cool for five minutes in the tin and then turn out onto a cake rack.
- For the topping I used cranberry compote and finished it with icing (icing sugar with a little bit of water) But you can use any topping you like