jueves, 19 de febrero de 2015

BUNDT DE FALSO CHOCOLATE - FALSE CHOCOLATE BUNDT CAKE #BUNDT BAKERS




(scroll down for the English version)

Hola a todos, 

Puntual a mi cita con Bund Bakers, este mes traigo un Bundt original y riquísimo. Como sabéis #Bundtbakers está abierto a que os apuntéis cuando queráis. Sólo hay que mandar un email con la URL de vuestro blog a a foodlustpeoplelove@gmail.com  También podéis visitar su página y allí lo explican todo pero os comento brevemente que #Bundtbakers es un grupo de bloggers a los que les apasionan los bundts y que se reúnen una vez al mes para hacer una receta con un ingrediente, elegido por un anfitrión que normalmente es voluntario. Pinchad en el logo para ir a su página.

Este mes la anfitriona es Tanya y el ingrediente es el chocolate en cualquiera de sus colores y formas.

Gracias Tanya por ser la anfitriona y por es ingrediente que has escogido, tan popular, tan versatil y tan socorrido.

Dicho esto resulta que este pastel en realiad no lleva chocolate, voy a sustituirlo por harina de algarroba. La harina de algarroba se encuentra en comercios de productos saludables normalmente de cultivo ecológico. Os animo a hacerlo y os aseguro que os encantará. Tiene un sabor muy original y una textura estupenda gracias al coco rallado y  las claras montadas a punto de nieve.

Recordad que aunque yo lo he hecho en un Bundt esta receta sirve también para molde de 20cm

INGREDIENTES

mantequilla 100gr
azúcar de caña 125gr
huevos 3 separando claras y yemas
leche 100ml
almendra rallada 75gr
coco rallado 75gr
harina 125gr
harina de algarroba 50gr
levadura tipo Royal 15gr


Precalentamos el horno a 175ºC y engrasamos el molde de Bundt con mantequilla o con spray de engrasar. 
-Con batidora de barillas batir la mantequilla para que aumente de volumen, añadir las yemas y el zúcar y batir hasta que esté todo incorporado. No sobrebatir.

-Añadir la leche a temperatura ambiente. Integrar. Añadir el coco y la almendra molida.

-En un bol aparte mezclar las harinas y la levadura. Reservar.

-En otro bol montar las claras a punto de nieve blando. Reservar.

Llegados a este punto hay que juntarlo todo; la mezcla de harinas se añade a la mezcla de yemas y mantequilla batiendo a velocidad baja. No os preocupéis del aspecto de engrudo que adquiere la masa, es normal.

A la mezcla anterior añadimos a mano las claras montadas con movimientos envolventes. La mezcla no debe perder aire y en cuanto esté todo integrado dejamos de batir.

Ponemos la mezcla en el molde y lo metemos en el horno unos 25min. Cuidado con hornearlo demasiado o con quemarlo, es una mezcla muy oscura y además lleva almendras, así que se quema con facilidad. En caso de duda, tapar con papel de plata y vigilar el horneado. Yo lo tapé cuando hacía 20min que estaba en el horno y tardó otros 15min en acabar de hornearse. 

Bueno, no me cansaré de recomendar que lo hagáis, de verdad que vale la pena. 

Si queréis visitar los blogs de los miembros de #ßundt Bakers y ver lo que hemos hecho este mes, aquí tenéis un listado...


If you want to see what #Bundt Bakers members have been up to this month here you have the list of blogs...


FALSE CHOCOLATE BUNDT CAKE#

Hello everybody, 

Here I am again in my monthly appointment with Bundt Bakers.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page.



   #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
- See more at: http://pattyscake-pbb.blogspot.com.es/2015/01/coconut-hummingbird-bundt-cake.html#sthash.A0a5WHQZ.dpuf
We take turns hosting each month and choosing the theme/ingredient. - See more at: http://pattyscake-pbb.blogspot.com.es/2015/01/coconut-hummingbird-bundt-cake.html#sthash.A0a5WHQZ.dpufWe take turns hosting each month and choosing the theme/ingredient.If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

   #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. If you want to join this group, click on the picture above and follow instructions. - See more at: http://pattyscake-pbb.blogspot.com.es/2015/01/coconut-hummingbird-bundt-cake.html#sthash.A0a5WHQZ.dpuf
     #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. If you want to join this group, click on the picture above and follow instructions. We are waiting for you!!! - See more at: http://pattyscake-pbb.blogspot.com.es/2015/01/coconut-hummingbird-bundt-cake.html#sthash.OIatUNi6.dpufThis month our host is Tanya and the special ingredient is chocolate. Thank you Tanya for hosting and for choosing this versatile and popular ingredient.   
Having said that I must admit my Bundt does not include chocolate at all, in fact I have substituted it with carob bean powder. The result is a moist, dark Bundt with a very distinctive taste. You can be certain this cake is so good you wont miss the chocolate taste or color. 

There we go!

 

INGREDIENTS
butter 100gr
muscovado sugar 125gr
eggs 3 separated
milk 100ml
ground almonds 75gr
ground coconut 75gr
flour 125gr
carob powder 50gr
baking powder 15gr


Preheat the oven 170ºC and grease the Bundt pan lightly.

-Beat the butter until fluffy. Add the yolks and sugar and mix until all the ingredients are integrated. Do not over-mix.

-In another bowl beat the egg whites until soft pics begin to form. Reserve.

-Mix the flours and baking powder together and add to the butter mixture beating slowly. 

-Finally add the egg whites and mix by hand with evolving movements. Do not be put off by the looks of the mixture. It might look like unrefined petrol but it is normal.

Put the mixture in the oven and bake for 25min. Be careful not to burn it. I covered it with foil after 20 min and it took another 15 min to finish baking. 






Please, try this recipe and let me know. I can assure you you will love the special taste and the moist texture!!! 






30 comentarios:

  1. Nunca he probado la harina de algarroba, tendremos que hacerlo :)

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    Respuestas
    1. Ya verás lo bueno y original que es, gracias por la visita, maca!

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  2. What a fun twist on chocolate! I loved carob when I was in high school but I've never baked with it. I'll have to try this sometime!

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    1. You wont be disappointed, thank you for visiting!

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  3. Interesante propuesta, jajaja, da el pego totalmente, por el color parece que lleva chocolate , y mira tu que no lleva nada de chocolate por ningun lado. Tendremos que probar la harina de algarroba.Besos de Bea y Mara

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    1. Ya veréis lo bueno y especial que es, no os defraudará. Un beso.

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  4. Thank you for sharing! I've never worked with carob powder before - it sounds like a delicious recipe.

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    Respuestas
    1. I took a bit to my office and they loved it, people couldn't tell it was not chocolate.

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  5. I like carob flour, but never tried similar combination. It must be great with muscovado sugar, it surely looks delicious

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    1. Thank you Jelena, this is a very specila and healthy Bundt...

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  6. This looks wonderful! How interesting that you swapped the cocoa powder for carob. It sounds delicious either way! xo, Catherine

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    1. Thanks Catherine, I was not sure it would qualify for this month requirements! Hehehe

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  7. Wow, changing the cacao for carob looks great!! I am going to try that some time too. Congratulations with your bundt cake!! -xx- Lara Tartacadabra

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  8. You could have fooled me....it sure looks like chocolate and I'll bet it tastes delicious.

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  9. I have never baked with carob. I must try it soon. Your cake looks fabulous.

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    1. Let me know the result when you try, you will love it, thank you Ansh!

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  10. I know that those who are allergic to chocolate can substitute carob for a similar flavor. I must say, your cake looks quite chocolatey. :) Bet it is delicious!

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    1. My dad told me that after the war carobs were the only sweet treats they could get. It tastes not quite like chocolate but its sweet and moist...Thank you for visiting!

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  11. Nice idea, to replace Chocolate... Will try...

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    Respuestas
    1. Please do and let me know, you will love it! Thanks for visiting!

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  12. Me uno al equipo "no he probado esa harina"... jajajajaja!!! Aprendiendo cosas nuevas!!!

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  13. Pues venga! Ya veras lo bueno que es...gracias por tu comentario, besos.

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  14. How interesting, I've never tried carob before and I'm not sure exactly what it is. Your bundt looks great, you would never know that it doesn't contain any chocolate. Laura@ Baking in Pyjamas

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  15. I was very curious about what you meant by false chocolate. I've heard of carob but never tried it. I'm told that it tastes very similar and doesn't have the same stimulant effects!

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