Day 6 ‘Terschellinger’ Bundt Cake with Dried Fruits, Chai Spices & Granola

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This bundt cake is not only fat free, but also completely vegan. So a great healthier option during the Holidays (to keep some balance..) By infusing the milk with the chai spices of  Nomadschai, this chai bundt cake becomes really heartwarming! The white chocolate is topped with Naturally Granola, what adds some extra superfood and crunch. Will you try?

Ingredients

  • 400 gram Flour
  • 24 gram Baking Powder
  • 1 tsp Chai Spices like concentrated version of Nomadschai
  • ½ tsp Salt
  • 400 ml Milk like oat-milk
  • 150 gram Brown Sugar
  • 30 gram Nomadschai Golden Chai Spice Mix
  • ¼ tsp Vanilla Paste
  • 120 gram Dried Fruit like raisins, cranberries and sultanas

Toppings

  • 100 gram White Chocolate
  • 60 gram Naturally Granola

Other

  • 2 tbsp Olive Oil

Equipment

  • Bundt Cake (1,2 liters)
  • Bowl
  • Bowl
  • Oven
  • Whisk
  • Cooking Pot
  • Brush
  • Fine Sieve

 

Instructions

Preparations

  • Brush the bundt cake pan with some olive oil to prevent the cake from sticking to the pan.
  • Chop the dried fruits and add them to a bowl. Top with 2 tablespoons of flour and mix until all fruits are evenly coated with a thin layer of flour.
  • Pour the milk into the cooking pot. Then add the Golden Chai Spice mix. Bring this to a boil, whereafter you turn off the heat. Let the milk infuse for about 10 minutes.
  • In the meantime, you can add the flour, baking powder, sugar and chai spices to another bowl. Use a whisk to mix all the dry ingredients shortly.

Baking

  • Let’s preheat the oven on 175 degrees Celsius or 347 degrees Fahrenheit.
  • Remove the chai spices by pouring the milk through a fine sieve. Then pour the milk into the bowl of dry ingredients. Add the salt and vanilla paste and mix the batter until all lumps are removed. Last but not least, you can fold the dried fruits (incl. flour) through the batter.
  • Pour the batter in the bundt cake pan, and bake it for 55 minutes in the preheated oven.

Decorations

  • Break the chocolate in small pieces and add to a heat resistant bowl. Place the bowl on top of a pot with cooking water. It is very important that the bowl doesn’t touch the water since this will burn the chocolate.
  • Once all chocolate is melted, you can take the bowl from the cooking pot. Use the thermometer to keep an eye on the temperature of the chocolate while tempering. Keep stirring until the chocolate has reached a temperature of 27 degrees Celsius or 80 degrees Fahrenheit.
  • Then place the bowl with melted chocolate back on the cooking pot to reheat shortly. The chocolate is ready when it reached a temperature of 31 degrees Celsius or 88 degrees Fahrenheit.
  • Pour the chocolate on the cooled down cake. Top with some extra dried fruits and crunchy granola!
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