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Thursday, May 22, 2008

Hazelnut Bundt Cake

My mother loves hazelnuts, so a hazelnut bundt cake seemed like a perfect birthday treat. I cobbled a few recipes together, splitting the cake in half and sandwiching it back together with cream. Over the top I poured over a thick chocolate icing which was then sprinkled with more hazelnuts for extra crunch.

This is quite a dense cake that is more filling than it looks. All those hazelnuts must be good for you though!

Hazelnut Bundt Cake

2 cups plain flour
1/4 cup corn flour
1 1/2 cups sugar
1 cup toasted hazelnuts, finely chopped
1 teaspoon baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract or vanilla essence
8 egg whites
1 1/2 teaspoons cream of tartar

300ml cream
1 1/2 cups (240g) icing sugar
2 tablespoons cocoa powder
1 teaspoon butter
2 tablespoons water
1/4 cup hazelnuts, roughly chopped for decorating

Using a large mixing bowl, combine the flour, sugar, hazelnuts, baking powder and salt. In a separate bowl, lightly whisk the egg yolks, water, oil and vanilla, then add to the dry ingredients and mix well using a wooden spoon.

In a clean and dry mixing bowl, use an electric beater to whip the egg whites and cream of tartar. Beat until the egg whites reach the soft peak stage. Using a metal spoon, gently fold the egg whites into the batter.

Gently pour the batter into an ungreased 10-inch / 24cm bundt or tube pan.

Bake at 160C / 325F on the lowest shef of the oven for about 60-70 minutes or until the top springs back when gently touched.

Remove from oven and turn upside down immediately onto a wire rack. Leave the cake in the pan and allow to cool completely. When cool, use a knife to help loosen the cake - it should remove quite easily.

Whip the cream until soft peaks form. Split the cake in half lengthwise and sandwich with a thick layer of cream.

Pour the chocolate icing over the top of the cake, working quickly and generously as the icing sets very quickly (don't plan on going over the icing a number of times as it will have set by the time you come back - see my pic for further proof!).

Sprinkle the roughly chopped hazelnuts generously over the top and allow to set.

To make the icing: Sift the icing sugar and cocoa into a small bowl. Add the butter and just enough of the water to make a thick paste. Place the bowl over a pot of gently simmering water and stir steadily until the icing is smooth and glossy.

14 comments - Add some comment love

posted by Helen (Grab Your Fork) on 5/22/2008 11:32:00 pm


  • At 5/23/2008 12:09 am, Blogger Jess (fushmush) said…

    mmmm looks good. Reminds of that scene in my Big Fat Greek Wedding where they put a flower pot in the middle of the Bundt cake. Funny!

  • At 5/24/2008 12:44 pm, Blogger Unknown said…

    yum. i could eat the picture.

    heh the last photo looks like a bird's eye view of a doughnut. hectic (:

  • At 5/25/2008 12:38 am, Anonymous Anonymous said…

    Looks amazing and I think hazelnuts and chocolate make the perfect combination. Yummy!

  • At 5/25/2008 11:28 pm, Blogger Rachel said…

    wow I have a weakness for cake, chocolate and nuts so that is one wicked combination! It does sound like a relatively high degree of difficulty though. I only just recently had one baking success... I might sit this one out :P I would probably buy it if I saw it at a cafe somewhere though.

  • At 5/26/2008 11:31 am, Anonymous Anonymous said…

    that cake looks amazing. i should make more cakes.

  • At 6/01/2008 10:38 pm, Blogger Helen (Grab Your Fork) said…

    Hi Jess - lol. No big fringes here :) I do like that film though.

    Hi Belinda - It does look like a donut :) It was quite a rich cake (from a protein point-of-view) but delicious.

    Hi Chuck - Hazelnuts and chocolate are a match made in heaven indeed :)

    Hi Rachel - It wasn't very difficult at all - I'm not the best cake maker and I didn't have much trouble. Give it a go - you might be surprised :)

    Hi Lindsey - I've been baking up a storm lately. Expect plenty more recipes to come!

  • At 6/02/2008 8:44 am, Blogger Nora B. said…

    Interesting! I never thought of filling a bundt cake.

  • At 6/03/2008 11:13 pm, Blogger Helen (Grab Your Fork) said…

    Hi Nora - Extra cream is always a good idea :)

  • At 6/04/2008 10:50 pm, Blogger Sarah said…

    Looks yummy, I love Bundt cake! I got a sheet of baby bundts, and a 16cm bundt tin whilst in Germany. So cute!

    Your cake looks so decadent! Cream, chocolate, hazelnuts! Yum yum. Bet your mum loved it.

    xox Sarah

  • At 6/14/2008 6:18 am, Anonymous Anonymous said…

    It look's to good to be through I am definitely going to try this

  • At 6/15/2008 10:18 pm, Blogger Helen (Grab Your Fork) said…

    Hi Sarah - Ooh I'm so jealous. I'm wishing I had thought to buy a bundt pan in Germany. I'd love to get a baby rose one :)

    Hi Sorina - It was yum. Hope you enjoy yours!

  • At 6/16/2008 6:06 pm, Anonymous Anonymous said…

    It's so temping to lick off those chocolate runs....

  • At 6/23/2008 7:43 pm, Blogger Eva said…

    That looks like a real treat! With filling and glaze - it must be moreish..;-)

  • At 6/23/2008 9:50 pm, Blogger Helen (Grab Your Fork) said…

    Hi littlem - lol. I agree! But they're also what make the cake look so tempting!

    Hi Eva - Icing and cream make any dessert three times as good :)


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