Strawberry Bundt Cake with Muesli and Oats
Description
This Strawberry Bundt Cake with Muesli and Oats is a delightful twist on traditional cake recipes, offering a healthy option that doesn’t compromise on taste. Made with whole wheat flour, muesli, oats, and fresh strawberries, this cake combines wholesome ingredients to create a deliciously moist texture. The addition of date syrup or honey enhances the natural sweetness, making this cake an ideal treat for anyone looking to indulge in something lighter and more nutritious. Perfect for afternoon tea or as a guilt-free dessert, this recipe offers a wonderful balance of health and flavor.
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Muesli | 1 cup |
| Wheat Berries / Whole Wheat | 3/4 cup |
| Instant Oats (Oatmeal) | 1/2 cup |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Extra Virgin Olive Oil | 1/4 cup |
| Whole Egg | 1 |
| Vanilla Extract | 1 teaspoon |
| Milk | 1/4 cup |
| Water | 1/4 cup |
| Date Syrup (or Honey) | 2 tablespoons |
| Strawberries (diced) | 3/4 cup |
Preparation Time
| Preparation Time | 20 minutes |
Cooking Time
| Cooking Time | 45 minutes |
Instructions
-
Preheat the Oven
Begin by preheating the oven to 180°C (350°F). Let it warm up for about 10 minutes to ensure that the temperature is just right for baking. -
Prepare the Dry Ingredients
In a large mixing bowl, combine the muesli, wheat berries (or whole wheat), instant oats, baking powder, baking soda, and salt. Stir the dry ingredients well to ensure an even distribution. -
Add the Wet Ingredients
Slowly pour in the extra virgin olive oil and mix it with the dry ingredients. This will help the flour and oats to bind together. Next, add the vanilla extract and the whole egg to the mixture. Whisk everything together until well combined. -
Incorporate the Liquids and Strawberries
Now, add the milk, water, and date syrup (or honey) to the batter. Whisk until the mixture becomes a slightly flowing thick batter. Once well combined, gently fold in the diced strawberries, making sure they are evenly distributed throughout the batter. -
Prepare the Bundt Pan
Grease your bundt pan with a little olive oil or butter. Sprinkle a small amount of flour over the greased pan, shaking it gently to coat the surface. This will prevent the cake from sticking once baked. -
Bake the Cake
Pour the batter into the prepared bundt pan. Spread it evenly across the pan to ensure it bakes uniformly. Place the pan into the oven and bake for about 45 minutes. To check for doneness, insert a knife or toothpick into the center of the cake. If it comes out clean, the cake is ready. -
Cool and Serve
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Once cooled slightly, turn the cake out onto a wire rack to cool completely. After cooling, slice and serve.
Serving Suggestion
This Strawberry Bundt Cake with Muesli and Oats is the perfect addition to your afternoon tea. The natural sweetness from the strawberries and the wholesome texture of oats and muesli make it a delightful, yet healthier, alternative to traditional cakes. Pair it with a warm cup of tea for a truly comforting experience. Enjoy!
Nutritional Information (per serving)
| Nutrient | Value (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sugar | 10 g |
This Strawberry Bundt Cake with Muesli and Oats recipe is an excellent way to enjoy a healthier dessert without compromising on flavor. The combination of muesli and oats gives the cake a soft and slightly nutty texture, while the fresh strawberries offer bursts of sweetness in every bite. A perfect blend of whole grains, fruits, and a touch of natural sweeteners, this cake is ideal for anyone looking for a satisfying yet nutritious treat!
