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Ingredients for a 22cm mould

100 g Buckwheat flour  Mulino Marello

100 g Mulino Marello fine sweet corn flour

150 g caster sugar

3 eggs

150 g butter

100 g sweet red wine (I used Fragolino)

1 teaspoon ground cinnamon

 

70 g corn starch or potato starch

1 sachet of baking powder 

Procedure

Preheat the oven to 180 degrees. In a bowl, whisk the eggs with the sugar and soft butter.

Add the red wine and sift the powders. Mix until you obtain a smooth and homogeneous mixture. Fill a 22, 24 cm diameter bundcake or donut mold, buttered and floured, leveling the surface well.

Bake at 180 degrees for about 40 minutes in ventilated mode. Always do the toothpick test after 30 minutes to check for doneness. Once cooked, leave to cool. You can decorate the surface of the donut with a dark chocolate glaze or a simple and romantic sprinkling of icing sugar.

Tip: serve the red wine donut slices on an apple compote flavored with cinnamon and cloves, it will bring out all the flavor of the holidays!

Curiosity

A red wine donut, flavored with cinnamon, with buckwheat flour and fine corn flour. The latter is an ideal flour for giving softness to desserts. A cake that explodes with spicy flavor at the first bite. It is a cake that can also be eaten by children because during cooking the alcohol evaporates completely.  Due to its taste it is very well suited to the holiday season even if it is good at any time of the year.

Excellent with simple icing sugar or with a covering of dark chocolate icing.

A delicious variant can be obtained by adding a few handfuls of chocolate chips to the dough.