13/04/2024

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A healthier Bundt cake wreath for Christmas – The Brown Paper Bag

A healthier Bundt cake wreath for Christmas – The Brown Paper Bag

A healthier Bundt cake wreath for Christmas

Feeling inspired by the Christmas spirit and all the beautiful wreaths on doors and on plates so here’s a fun take on a Bundt cake come wreath with a few adaptations to a traditional Bundt recipe to give it a more wholesome twist. You can swap and play with ingredients as you see best.

A healthier Bundt cake wreath for Christmas – The Brown Paper Bag

VANILLA BUNDT-WREATH CAKE

Serves 20

225g butter, softened at room temp

225g coconut yoghurt / natural or vanilla dairy yoghurt

3/4 cup honey*

6 large free range eggs, at room temperature

1 tablespoon vanilla extract

1 cup full cream or coconut milk

3 cups (360g) spelt flour

3 1/2 teaspoons baking powder

1/2 teaspoon bicarb soda

pinch sea salt

To serve: 1x 250g punnet strawberries, greens removed and sliced thin; honey; small handful mint leaves; 2 tablespoons desiccated coconut for sprinkling as snow (not essential but definitely pretty!)

Heat oven to 170C (Fan forced), grease a 12 cup Bundt pan with butter and lightly / evenly coat with flour. In a large mixing bowl / stand mixer beat butter until light and creamy, add yoghurt, honey, and 1 egg at a time, ensuring the previous is beaten in well before adding the next. In a separate bowl sift together the flour with baking powder, bicarb soda and salt. Start mixing the egg butter combination again and add 3 tablespoons flour blend, mix, then add 1 egg with another 3 tablespoons flour blend and repeat with final egg. Add the vanilla and mix. Reduce mixer to low, and add 1/2 the flour mix. Add half the milk and mix until combined. Repeat. Pour cake batter into the bundt pan and place in the oven to bake for 45 minutes. Check the middle of the cake with a skewer, to ensure fully cooked through. Cool cake on wire rack for 30 minutes. Flip over. Once cooled completely, slice into about 20 pieces. Arrange pieces around a large, round serving plate. Pop sliced strawberries between each piece. Drizzle the top with some honey so the desiccated coconut sticks when sprinkled over. Sprinkle the coconut evenly. Garnish with some mint leaves and serve.

*Honey quantity : this seems a lot I know, remember the cake serves 20, original recipes call for 2 cups refined sugars so it’s a pretty good compromise.