Pear and chocolate whole wheat bundt cake
Today we experimented in the kitchen with my daughters by making for the first time this whole wheat pear and chocolate bundt cake. I have made many sponge cakes in my life, and although they say that baking requires a technique and has to be very exact, when it comes to sponge cakes, the truth is that you can improvise if you've got the hang of how the texture has to be, and knowing that you always have to add some fat or dairy. I start from the classic cake recipe, and from there I introduce small variations, for example, this one does not have yogurt, but milk, and I have added pears and chocolate. I encourage you to experiment with cooking, so you have fun and learn!
INGREDIENTS:
- 3 eggs
- 220 gr of whole wheat flour
- 100 gr sunflower oil
- 1/2 glass of milk
- 125 of panela
- 2 pears
- 1/2 sachet of yeast
- 1/2 teaspoon baking soda
- 1 pinch of salt
- chocolate drops to taste
STEP BY STEP RECIPE:
- First beat the eggs with the panela in a bowl until frothy, then add the oil, then a previously blended pear, and finally the sifted flour, baking powder and baking soda, beating at each step so that the ingredients are well integrated.
- Finally add the other peeled and diced pear and chocolate drops to taste and bake in a preheated oven for 25 minutes at 180ºc.
Did you see how fast? I hope you like it!
With all my love ,
Mireia Alum
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