12 Serves
87 Mins
Preheat your oven to 175°C and grease and flour a 10-inch bundt pan to ensure the cake releases easily.
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ItalianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
257 mg / 4,700 mgSodium
391 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
29 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the all purpose flour, sugar, baking soda, cinnamon, cocoa powder, and salt until well combined.
Add the cooking oil, eggs, finely chopped asparagus, orange zest, and vanilla to the dry mixture and stir until the batter is smooth.
Gently fold in the pecans using a spatula, then pour the batter evenly into the prepared bundt pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving.
4
g19
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