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

CREAM AND ICING
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.