Ingredients for German Bundt Cake
- 30g Butter
- Approx. 10-12 Blanched Almonds
- As needed for dusting Icing Sugar
- 200g Caster Sugar
- 4 large Eggs (separated)
- 2 teaspoons Vanilla Essence
- 1 teaspoon Almond Essence
- 300g All-purpose Flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 120ml Milk
- 200g Brown Sugar
- 200g Softened Unsalted Butter
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How to Make German Bundt Cake
- Preheat oven to 160°C (325°F).
- Grease a 6-7 cup fluted Bundt pan with 30g of butter. Place large dabs of butter in the creases of the mold, embedding one almond in each dab. Refrigerate while preparing the batter.
- Cream together 200g softened unsalted butter and 200g granulated sugar until light and fluffy.
- Gradually add 200g brown sugar, beating well after each addition.
- Beat in 4 large egg yolks, one at a time, until smooth.
- Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, sift together 300g all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt three times. Gently fold the dry ingredients into the wet ingredients alternately with 120ml milk, beginning and ending with the dry ingredients.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold a spoonful of the batter into the egg whites to lighten them, then carefully fold the egg whites into the remaining batter.
- Pour batter into the prepared pan and bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with sifted powdered sugar and slice into thin pieces to serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
96g
Fat
56g
Carbs
15g
