Nut Bundt cake
Without much effort, this nut Bundt cake with yoghurt and lots of nuts is particularly moist. Add a delicious nougat glaze and the coffee break can begin.
INGREDIENTS
FOR THE BATTER
4 eggs (size M)
200 g sugar
1 pinch of salt
150 g wheat flour (type 405)
300 g ground nuts (e.g. hazelnuts)
1 pack of baking powder
1 pinch of cinnamon
150 ml neutral cooking oil
200 g natural yoghurt (lactose-free if desired)
ALSO
100 g white chocolate coating
50 g nut nougat
some chopped hazelnuts for sprinkling
PREPARATION
Step 1
Grease and flour a Bundt cake tin (24 cm), alternatively use a silicone tin. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Beat the eggs, sugar and salt for 2 minutes until frothy. Mix the nuts with the baking powder, flour and cinnamon and add to the egg mixture along with the yoghurt and cooking oil. Beat the ingredients for 1 minute.
Step 2
Pour the dough into the Bundt cake tin and smooth it out. Bake in the lower third for approx. 50 minutes. Allow the cake to cool on a cake rack for approx. 30 minutes. Carefully remove from the tin.
Step 3
Carefully remove the Bundt cake from the tin and place it back on a cake plate. Roughly chop the chocolate coating and melt it in a bowl over a hot water bath. Remove from the heat and add the nougat in large pieces. Stir until the nougat has dissolved. Pour it over the cake and allow it to set. Garnish with nuts as desired.
