Pesto Bundt cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 18
  • 200 ml Milk
  • 1 cube (42 g) Yeast
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp salt, pepper
  • 400 g + some flour
  • 80 g pickled tomatoes (jar)
  • 150 g soft + some butter
  • 2 eggs + 2 egg yolks (Gr. M)
  • 60 g Pine nuts
  • 1 collar Basil
  • 1 collar flat leaf parsley
  • 2 Garlic cloves
  • 40 g Parmesan (piece)
  • 75-100 ml Olive oil

Directions

  1. 1

    Warm the milk lukewarm. Crumble the yeast into it and dissolve it with 1 teaspoon sugar while stirring. Put 400 g flour in a bowl and press a depression in the middle. Pour in the yeast milk. Mix with some flour from the edge to a pre-dough.

  2. 2

    Cover and leave to rise in a warm place for about 15 minutes.

  3. 3

    Drain the tomatoes and dice finely. Add 150 g butter, eggs, egg yolk and 2 tsp salt to the pre-dough. Knead with the dough hooks of the mixer for about 5 minutes until smooth. Knead in the tomatoes. Cover the dough and let it rise in a warm place for about 45 minutes.

  4. 4

    For the pesto, roast pine nuts in a pan without fat, remove and let them cool down. Wash the basil and parsley, shake dry and pluck the leaves. Peel garlic, chop roughly and then crush.

  5. 5

    Grate parmesan. Put herbs, garlic, parmesan, pine nuts and about 75 ml oil (if necessary, a little more) into a mixing cup. Puree finely with a hand blender. Season to taste with salt and pepper.

  6. 6

    Grease a ring cake tin (approx. 22 cm Ø; 2.5 l capacity) and dust with flour. Knead the yeast dough briefly. Put half the dough into the ring cake tin. Spread half of the pesto on top. Pull through lightly with a fork.

  7. 7

    Add the rest of the dough and pesto. Likewise pull through with a fork and let it rise covered in a warm place for another 20 minutes.

  8. 8

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Bake the ring cake in a hot oven for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  9. 9

    manufacturer) and continue baking for 30-35 minutes Remove from the oven, allow to cool for 20-30 minutes, turn out of the pan and allow to cool. Add crème fraîche to it as you like.

Nutrition Facts

KCAL
280 kcal
CARBS
20 g
FATS
19 g
PROTEINS
6 g