Nut Bundt Cake
Cake
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Cook Time
1 h 10 min
Servings
14
Difficulty
Medium
Prep Time
20 Min
Description
This nut bundt cake, prepared in the Thermomix®, is a moist cake with bittersweet chocolate and ground hazelnuts. Eggs, sugar and flour form the basis for this festive cake classic. Preparation takes about 70 minutes and yields 14 servings. Ideal as a dessert or with coffee, especially suitable for nut cake lovers.
Ingredients (13 ingredients)
-
Fat for the mold
-
100 g Bittersweet chocolate
-
4 Stück Eggs (size M)
-
200 g Sugar
-
1 Prise Salt
-
300 g Ground hazelnuts (alternatively ground almonds or walnuts)
-
150 g Flour
-
1 TL Baking powder
-
2 Prisen Ground cinnamon
-
200 g Whole milk yogurt
-
150 ml Neutral cooking oil
-
100 g Apricot jam
-
2 EL Shaved hazelnuts for sprinkling (alternatively chopped hazelnuts)
Preparation (8 steps)
Preheat oven and chop chocolate
Preheat the oven to 180°C (convection oven 160°C). Grease a Bundt cake pan (Ø 24 cm) thoroughly with fat or use a silicone mold. Roughly chop the bittersweet chocolate and set aside.
Beat eggs, sugar and salt
Add 4 eggs (size M), 200 g sugar and 1 pinch of salt to the mixing bowl and beat with the butterfly 4 min./level 4 until frothy.
Mix dry ingredients
Mix 300 g ground hazelnuts (alternatively ground almonds or walnuts), 150 g flour, 1 tsp baking powder and 2 pinches of ground cinnamon in a separate bowl.
Stir in dry ingredients and yogurt
Quickly add the dry ingredients to the eggs in the mixing bowl and stir in briefly on level 3. Add 200 g whole milk yogurt and 150 ml neutral cooking oil and stir in briefly on level 3.
Pour dough into mold and bake
Pour half of the dough into the prepared mold. Sprinkle the chopped chocolate on top and cover with the remaining dough. Bake in the preheated oven for approx. 55 minutes.
Let the cake cool down
Let the cake cool completely and carefully remove it from the mold.
Prepare jam
Bring 100 g apricot jam to a boil with 2 tbsp water in a saucepan.
Brush and garnish Bundt cake
Brush the Bundt cake all around with the hot jam and immediately sprinkle with 2-3 tbsp shaved hazelnuts. Let dry.
Finished cooking? Great! 🎉
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Created by
Angie
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Hazelnuts
- Walnuts
- Almonds
- Wheat
- Milk
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