Vanilla and Almond Bundt Cake
Ingredients
- 250 g softened butter plus extra for greasing the tin
- 100 mls maple syrup
- 50 g soft brown sugar
- 5 large eggs gently whisked
- 160 mls milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 300 g wholemeal spelt flour plus extra for dusting the tin
- 200 g ground almonds
- 5 tsp baking powder
- pinch salt
Instructions
- For this cake, I used the Nordic ware Kugelhopf Bunt Tin which is approx. 8inches wide and 10 cups volume.Preheated oven 180 degrees C (fan)
- Grease the mould thoroughly.Which ever oil/grease you decide to use, rub it in with a clean kitchen towel then go over it again to make sure you haven't missed any bits. Use a pastry brush to really get into the corners if you need to. Wipe off any excess. Dust the greased Bundt tin with flour, again, making sure all of the tin is covered, then tip it upside down and shake out any excess flour. Place the prepared tin in the fridge while you prepare the cake mixture to keep it chilled.
- Begin by creaming the softened butter in a bowl with an electric whisk (or use a wooden spoon or fork if you don't have an electric whisk, it will just take a bit longer). When the butter begins to cream and become smooth (after a few minutes), add the maple syrup and sugar to the bowl and cream together for a further few minutes.
- Next, add the eggs one at a time and stir in. Finally, add the milk, vanilla and almond extract.
- In a different bowl, sift the flour, ground almonds, baking powder and salt and combine.
- Now combine the wet mixture to the dry by folding in the flour, being careful not to knock out the air or over mix the batter. Ensure there are no pockets of dry flour left in the batter by scraping down the sides and bottom of the bowl with a spatula.
- Pour the cake mixture into the prepared Bundt tin. There should be a few inches left at the top of the tin to allow for the cake to rise. To help the cake rise evenly, swirl the cake mixture up the sides of the tin then bang the tin on a worksurface to knock out any air bubbles.
- Bake in a preheated oven at 180 degrees C (fan) for about 50 minutes or until a skewer comes out clean.
- Allow the cake to cool for 10 minutes (no longer) then place a cooling rack on the tin, and hold using a clean kitchen towel, switching the tin upside down to release the cake. Give the tin a little bang on the kitchen counter to encourage it to release. It should drop out easily. If not, turn it back over and use a plastic spatula to run down the sides of the tin to help it to release and then try turning upside down again.
- Once out of the tin, leave to cool completely before serving.
Tried this recipe?Let us know how it was!