Whole spelt Berlingozzo bundt cake glazed with orange and dried fruit

Prep time: 30
Cooking time: 30
  1. Grind the puffed amaranth into the mixer. Obtain the grated rind of an orange provided for the glaze.
  2. Break the eggs by separating the yolks from the whites. Whip the egg yolks with the sugar until you get a light and puffy cream, add the oil flush, a pinch of salt, the grated rind of the orange and the aniseed. Then add the amaranth, the yeast and, lastly, the 2 spelt flours, both sifted, alternating with the almond milk.
  3. Stiffen the egg whites for 10 minutes. Then, using a spatula, slowly add them to the previous mixture, mixing gently from top to bottom.
  4. Pour the mixture into an oiled and floured 24 cm donut mold, then bake at 180°C for 30-35 minutes. Let the cake cool completely on a wire rack.
  5. Obtained from oranges 200 ml of juice that you will heat in a saucepan with sugar. Simmer well and when the mixture has been reduced by about half, remove it from the heat and add the coconut oil. Mix and let it rest.
  6. Pour the icing over the entire surface of the now-cooled berlingozzo, then decorate with the chopped fruits and goji berries.