Cocoa bundt Cake with white glaze
Tomato-Cocoa Bundt Cake
- 120 g flour
- 35 g cocoa powder
- 12 g baking powder
- 5 eggs
- 165 g sugar
- 100 ml olive oil
- 100 ml mashed tomatoes (passata)
- Pinch of salt
- Pinch of cinnamon
- Butter and flour (for the Bundt pan)
For the glaze:
- Confectioner’s sugar
- Orange liqueur or orange juice (to your taste)
Stir all the ingredients with a food processor, then add the tomatoes, and mix it well.
Preheat oven to 160°C. Butter the Bundt pan, and then sprinkle it with flour. Pour the batter into the pan and bake it for 1 hour.
Mix the confectioner’s sugar with the juice or liqueur to get a thick but pourable glaze and pour it on the baked Bundt cake.
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