Directions
Get ready, because today we will bake a galactic cake: an irresistible bundt, the one to dip in the morning, the one that makes you open your eyes when you are still asleep and puts you in a good mood, even if it’s Monday morning.
But it has a peculiarity: this recipe will be a bundt without eggs. Among the many intolerances, egg intolerance is becoming one of the most widespread, but there are alternative methods to prepare desserts, cakes and muffins without eggs and the result is excellent.
Eggs have two main roles: leavening and softening to make the cake soft and plump. In this case, they serve both “functions”, but there are some substitutes, which make the cake even softer.
What to use instead of eggs in cakes?
The best, is buttermilk, the buttermilk. For cakes and muffins, it is stratospheric and helps to make everything softer and plumper, especially if you also add baking soda.
The buttermilk and baking soda combo is a must in many American recipes and those suffering from egg intolerance will find a precious ally in this magical milky cream. In this case, we have yeast, so you don’t need to add a lot of bicarbonate, just a pin to eliminate the background acidity of the buttermilk.
You could also use yogurt, smoothie tofu or apple juice as binders, but with buttermilk, the performance is always at the top and the result is guaranteed.
Well, that’s all, just remember that instead of each egg you have to use 120 grams of buttermilk.
Ingredients for the Eggless Bundt with lime glaze
8 servings
- 400 grams of flour
- 200 grams of sugar
- 170 grams of butter
- 360 grams of buttermilk
- zest of an untreated lemon and its juice
- 5 grams of baking soda
- 7 grams of baking powder
How to make the perfect Eggless Bundt with lime glaze
Melt the butter in a saucepan in a bain-marie very slowly and let it cool well.
Mix the flour with the baking powder and baking soda.
Mix the butter with the sugar, work it well with the planetary mixer for at least 10 minutes.
When the mixture is nice and frothy, add the flour, making it fall from a sieve, the lemon peel and the buttermilk little by little, until you have a consistent and nice uniform dough.
Grease a round mold with the hole in the middle and fill it with the mixture.
Cooking temperature of the bundt
Put in the hot oven to cook for 40 minutes at 170. To see if it is cooked, insert a toothpick and if it comes out dry the cake is ready.
Remove the cake from the oven and let the cake cool, then remove it from the mold.
Put it upside down, and sprinkle with powdered sugar, then cut the bundt and serve it with ice cream or if you still have a few minutes we could prepare a delicious lime glaze!
Ingredients for making the lime glaze
- 200 grams of powdered sugar
- the juice and peel of 2 limes
- lukewarm water if necessary
Put the icing sugar in a bowl and add the lime peel and juice a little at a time, mixing.
Pay attention to the consistency: the glaze must be syrupy and thick, but still fluid to be then placed on top of the bundt. At the most, add a drop of water to adjust the density.
You can substitute oranges, kumquats and lime mandarins, as long as they are citrus! Spread over the cake to taste, let it rest for 10 minutes and then serve.
Which wine to pair with the Eggless Bundt with lime glaze?
We combine the delicious Recioto di Soave from the Tamellini winery, a passito glorious for its elegance and sweetness, devoid of any trace of albumin, which is no small feat given the topic of egg intolerance. If you want to combine something more substantial and alcoholic, do not hesitate to uncork sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac and Calvados.
If you want to combine a cocktail, we choose the corrosive charge of the Black Russian.
