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Bundt Pastel al Andalúz This Bundt has a cake-like bread flavor and is not overly sweet. Ingredientes

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6 egg whites 2 cups white sugar 1 cup olive oil 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 1 cup buttermilk 1 cup chopped cranberries ¼ cup piñones (pine nuts) - optional


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour. 2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil then the buttermilk. 3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan. 4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean. Consejos

Decorate a tu propio gusto (to your own taste). I use powdered sugar, lo más facil (I’m lazy). You can glaze also. You´ll have to look up the recipe for whatever type of glaze you would like. Depending on the oil used, the cake can have a strong hint of the olive oil. I recommend a strong tasting extra virgin Spanish olive oil. If you use pine nuts the added pine flavor is interesting. The cake is very moist and not overly sweet. You can pair this in two directions: sweet or savory. If you pair this with a sweet, I recommend a small portion of the ice cream flavors dulce de leche or crème brulee – you can use a simple vanilla also. If you pair with something savory, I recommend several different types of aged Manchego (sheeps milk) cheeses with fresh grapes. [Please] serve a nice Spanish Jerez (Sherry) with this.

Bundt al Andalúz  

Bundt cake recipe.