Almond bundt cake recipe

Almond Bundt Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This almond bundt cake recipe is a delightful treat that is perfect for any occasion. Made with a combination of almond flour and ground almonds, this cake has a rich and nutty flavor that is sure to impress. It is moist, tender, and topped with a delicious almond glaze that adds a touch of sweetness. Whether you are baking for a special event or simply want to indulge in a slice of homemade goodness, this almond bundt cake is a must-try recipe.

Keywords: almond, bundt cake, recipe, homemade, indulgent.

Almond bundt cake recipe details

Almond bundt cake recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the cake:
200 g	plain flour
2 tsp	baking powder
150 g	unsalted butter, softened
3 medium	eggs
1 medium	egg, yolk only
225 g	sugar
1 tsp	almond extract
75 g	ground almonds
175 ml	milk
25 g	flaked almonds
	For the Glaze:
150 g	icing sugar
1 small	knob of butter (approx 2 teaspoons)
	a splash of warm water, to mix to paste
	almond flakes, to decorate
	grated chocolate, to decorate, optional

Instructions

This cake has not been made for some years as I did not own a usable Bundt tin, the old one having rusted through. I hope to be able to make it again soon.

Preheat the oven to Gas Mark 3, 170°C, 325°F. Grease a 10-inch Bundt tin.

Sift flour and baking powder into a bowl.

Cream the butter and sugar until light and fluffy. Add 1 egg plus the spare yolk and beat until light, followed by remaining eggs one at a time, beating well after each one. If the mixture appears to curdle, add about 1 tbsp of the flour mixture. Add almond extract and remaining flour mixture, alternating with the milk. Finally add the ground and flaked almond, mixing gently to preserve the flakes.

Pour mixture into tin and bake for about 40 minutes, or until a skewer inserted into centre comes out clean. Allow to cool in tin for 10 minutes and then invert onto a wire rack to cool.

To prepare the glaze:
Melt the butter and add a little warm water. Sift the icing sugar into a bowl and pour the butter over it. Mix together to form a drizzle glaze icing.

Drizzle glaze over top and sides of inverted cake and sprinkle additional almonds, and chocolate if wished, over the glazed cake.

Serve immediately with tea or coffee.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a