Alnatura

Alnatura BIO Bourbon Vanilla Sugar

Alnatura Bourbon Vanilla Sugar - 3-pack

The vanilla bean is considered the queen of all spices. With its soft, multi-layered aroma, it not only refines desserts, pastries or fruit dishes, but can also give a spicy touch to hearty dishes. Alnatura vanilla sugar combines raw cane sugar with ten percent ground bourbon vanilla beans - both from organic farming. Three packs, each weighing 8 grams.

Application - Sponge cake base recipe in all variations

Preparation time
10 minutes + 45 minutes baking time

Ingredients
For a 28 cm diameter round cake tin (12 servings)

• 350 g Alnatura type 630 spelt flour
• 1 packet Alnatura baking powder
• 130 g Alnatura raw cane sugar
• 100 g ground Alnatura hazelnuts
• 1 pinch Alnatura Bourbon vanilla ground
• 100 g Alnatura coconut oil + 1 tablespoon for the tin
• 500 ml Alnatura unsweetened oat drink
• 25 g Alnatura hazelnuts
• 90 g Alnatura dark chocolate

Preparation

1. Making the dough - Mix all the dry ingredients in a large bowl. Mix the coconut oil and oats in another bowl or measuring cup. To do this, melt the solid coconut oil - see tip.
2. Baking - Add the oat drink and coconut oil mixture to the dry ingredients and mix everything into a dough. Grease the pan with a little coconut oil, pour in the dough and bake at 160°C top/bottom heat for 45 minutes until the dough is cooked through.
3. Decoration - Let the dough cool down, while chopping the hazelnuts into coarse pieces. Break up the chocolate and melt it over steam. Cover the cake with the melted chocolate and sprinkle with hazelnut pieces.

Variations
Fruit cake: Cut 2 large apples into 2 cm cubes. Mix 1 tablespoon of sugar with 1/4 teaspoon of Ceylon cinnamon and pour over the apples. Scatter the apple cubes over the raw dough. Also tastes good with blackberries, currants or blueberries.

Lemon cake: Add 3 tablespoons of lemon juice to the raw dough. After baking, mix 100 g of icing sugar with a little lemon juice to make a viscous glaze and cover the cooled cake with it.

Marble cake: Chop 50 g of fine dark chocolate and mix with 3 tablespoons of low-fat cocoa, then stir into one half of the dough. Carefully stir into the light-coloured dough using a fork. The typical marble effect is most striking when baked in a bundt cake tin.

Tip
The melting point of coconut oil is 23°C. To make it easy to mix with the oat drink, warm the measuring cup slightly beforehand (e.g. with hot water).

Producer information

From apple juice to rusks, from vegetarian spreads to Demeter kefir - the Alnatura brand range is diverse, constantly growing and offers suitable organic food for everyday needs as well as specialities for exceptional moments of enjoyment.

A large proportion of the raw materials come from biodynamic farming (Demeter). Many products are Bioland, Naturland certified and act in accordance with the EC organic regulation. Whether vegetarian and vegan food, vegan or special dietary articles (e.g. lactose-free or gluten-free products), the Alnatura brand range offers a wide selection that encourages you to try and enjoy.

Storage

Store in a dry, cool place protected from sunlight.

Distributor

Kifli.hu Shop Kft.
Jászberényi út 45, 1106, Budapest

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Product information

The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the specific product.