Dessert
Spicy two-colour cake with Christmas surprise
6
people
30′
(cooking time)
70′
(total time)
Difficulty
Easy
Ingredients
Plain base | |
Stone-milled strong white flour | 190 g |
Bananas | 2 |
Almond milk | 62 ml |
25 ml | |
Cane sugar | 40 g |
Baking powder | ½ sachet |
Chocolate base | |
Stone-milled strong white flour | 220 g |
Oat flakes reduced to a flour | 45 g |
Bitter cocoa powder | 2 spoonfuls |
60 ml | |
Eggs | 2 |
Greek yoghurt | 150 g |
Cane sugar | 60 g |
Baking powder | 13 g |
Mixed spices (e.g. cinnamon, cardamom, nutmeg, etc.) | 1 teaspoon |
Salt | 1 pinch |
Instructions
Preparation of plain base
Blend the bananas with the almond milk until smooth.
Pour the mixture into a bowl containing the sieved strong white flour and the sugar. Mix and gradually add the Zucchi sustainable 100% Italian soybean oil and then the baking powder.
Transfer the mixture into a baking tray of 19×28 cm lined with greaseproof paper. Bake at 180°C in a preheated oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Once ready, wait at least 5 minutes then transfer the cake to a grid to cool completely.
When the base is cool, cut out little Christmas trees with a pastry cutter of this shape and set them aside.
Preparation of chocolate base
Sieve the bitter cocoa powder, the strong white flour and the flour made from the oat flakes into a bowl and add the sugar.
Beat the eggs with the yoghurt and the Zucchi sustainable 100% Italian soybean oil in another bowl.
Combine the two mixtures, add the mixed spices, the baking powder and a pinch of salt, and mix until smooth.
Grease and flour a cake tin 12×25 cm in size and transfer a little of the base mixture to it. Place the Christmas trees in a row in the middle and cover them with the rest of the mixture.
You may decorate the surface with oat flakes, sliced almonds or puffed quinoa. Bake in a hot oven at 180°C for 40 minutes. Here again, don’t forget the skewer test.
Blend the bananas with the almond milk until smooth.
Pour the mixture into a bowl containing the sieved strong white flour and the sugar. Mix and gradually add the Zucchi sustainable 100% Italian soybean oil and then the baking powder.
Transfer the mixture into a baking tray of 19×28 cm lined with greaseproof paper. Bake at 180°C in a preheated oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Once ready, wait at least 5 minutes then transfer the cake to a grid to cool completely.
When the base is cool, cut out little Christmas trees with a pastry cutter of this shape and set them aside.
Preparation of chocolate base
Sieve the bitter cocoa powder, the strong white flour and the flour made from the oat flakes into a bowl and add the sugar.
Beat the eggs with the yoghurt and the Zucchi sustainable 100% Italian soybean oil in another bowl.
Combine the two mixtures, add the mixed spices, the baking powder and a pinch of salt, and mix until smooth.
Grease and flour a cake tin 12×25 cm in size and transfer a little of the base mixture to it. Place the Christmas trees in a row in the middle and cover them with the rest of the mixture.
You may decorate the surface with oat flakes, sliced almonds or puffed quinoa. Bake in a hot oven at 180°C for 40 minutes. Here again, don’t forget the skewer test.
