Almond bundt cake with white chocolate glaze
Servings: 16 servings
Ingredients
bundt cake:
- ½ cup butter 1 stick, 4 oz / 115g + 1 Tbsp for greasing the pan
- 4 oz white chocolate 115g
- ½ cup sour cream 12% 4 oz / 115g, at room temperature!
- 2 and 2/3 cup flour 330g, spoon and leveled
- 1 cup ground almonds 100g (without skin)
- 1 teaspoon baking powder
- 4 large eggs at room temperature!
- pinch of salt
- 1 cup superfine sugar 200g, caster sugar
- 2 tablespoons amaretto almond liqueur
- 2 teaspoons vanilla extract
white chocolate glaze:
- 6.5 oz white chocolate 185g
- 3 tablespoons sour cream 12% or heavy cream
caramelized flaked almonds:
- 2 tablespoons superfine sugar or granulated sugar
- 4 heaped tablespoons flaked almonds 25g
- 1 tablespoon butter
Instructions
- Sour cream and eggs should be at room temperature (it‘s enough to place them in a bowl with warm water for 15-30 mins).
- Generously butter a 8-inch / 21 cm bundt cake pan. Set aside.
- Add the cubed butter into a small pot, cook, stirring, until melted, take off the heat. It should be very warm, but not boiling. Add the chopped chocolate, stir until melted. Then whisk in the cream until smooth. Set aside.
- In a big bowl, mix the flour with ground almonds and baking powder together (if you‘re grinding the almonds yourself - they don‘t have to be ground very finely like almond flour). Set aside.
- Preheat the oven to 325°F / 160°C / Gas Mark 3, no fan (if you have a convection oven, reduce the temperature by 25°).
- Separate the eggs. Add the egg whites into a large, clean and dry bowl. Whisk with a pinch of salt until stiff.
- In a separate bowl, beat the egg yolks with sugar until pale and fluffy, about 2-3 minutes (you can use the same whisk attachment that was used to whisk the egg whites).
- Add the chocolate mixture to the egg yolk-sugar mixture, mix until combined. Then add the amaretto liqueur and vanilla extract, mix.
- Add the flour mixture and whisk until just combined (don‘t overmix the batter!).
- Add 1/3 of the whipped egg whites, fold in. Now carefully fold in the rest of the egg whites until smooth batter forms (be careful not to overmix the batter).
- Pour the batter into the prepared pan, smooth the surface (try to apply a little more batter at the edges than in the center of the pan). Gently tap the pan on the counter.
- Put in the oven and bake for about 50 minutes. A cake tester / w wooden stick stuck in the center of the cake should be clean / almost clean. The baking time may slightly vary, depending on the oven.
- Place the bundt cake in the pan on a cooling rack, leave for 10 minutes, then place on a serving plate and lift the cake pan.
- Chocolate glaze: chocolate must be melted using the double broiler method. In a small pot, bring water to a boil, remove the pot from the heat (steaming water is enough to melt the chocolate). Place a small bowl over the pot, it should not touch the surface of the water. Add the chopped chocolate and sour cream to the bowl (it‘s good to press the cream through a sieve to ensure it‘s not lumpy). Stir until the chocolate is melted. Drizzle the glaze over the bundt cake.
- Caramelized flaked almonds: Sprinkle the sugar in an even layer on a pan, heat over medium heat until caramelized (it should be syrupy and golden, but not burned!), add the almond flakes and butter, mix until combined. Transfer the almonds onto a piece of baking paper and leave to cool, then break into smaller pieces. Sprinkle over the bundt cake.
- Serve and enjoy!
Notes
- The cake can be stored for up to 4-5 days, in a tightly closed container, in a cooler place. It tastes best on the day of baking, but it's also very good on the next day.
- If the chocolate separates while making the glaze (it will look like grainy lumps that won‘t melt), you still can fix it.
- How to fix broken ganache: Continue to heat the chocolate in a water bath over low heat. In a second pot, heat a small amount of milk, it should be very warm but not boiling, add it slowly to the chocolate, whisking constantly until the ganache is smooth and glossy.
- If the chocolate glaze is too thick for you, you can add a little more cream or milk to thin it, but it must be very warm, at a similar temperature like chocolate (otherwise it will split).
- Caramelized flaked almonds can be made ahead. It best to make a big batch and store them in a jar or a tightly closed container (but be careful, they‘re super addictive!). You can sprinkle them on other desserts, such as ice cream.
- 1 cup is 240 ml, 1 cup flour is 125g
Nutrition
Calories: 374kcal