Mint and Nutella Pound Cake: a fresh and delicious dessert, perfect for breakfast and snack time. Simple and quick to prepare.
If you are looking for a soft and original dessert, the mint and Nutella pound cake is the perfect recipe.
As I was saying, it’s a dessert perfect for breakfast or a snack that’s different from the usual. The sweetness of Nutella and the freshness of mint will win you over at the first taste.
The pistachio crumbs on top add crunchiness, making each slice more delectable.
Make sure to try it!
Now let’s see how to prepare the mint and Nutella pound cake.
For this recipe, I got inspiration from here.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 305.29 (Kcal)
- Carbohydrates 46.86 (g) of which sugars 26.64 (g)
- Proteins 6.07 (g)
- Fat 11.41 (g) of which saturated 2.23 (g)of which unsaturated 8.60 (g)
- Fibers 0.94 (g)
- Sodium 31.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/3 cup sunflower oil
- 1/2 cup plain yogurt
- 2 1/4 cups all-purpose flour
- 7 tbsps mint syrup
- to taste food coloring (green)
- 1 packet baking powder
- to taste Nutella® (for decoration)
- to taste pistachio crumbs (for decoration)
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Pound Cake Pan
How to Prepare the Mint and Nutella Pound Cake
In a bowl, place the eggs and sugar. Mix with the electric mixer until a fluffy and frothy mixture is obtained.
Add the yogurt and mix.
Add the mint syrup and oil. Mix everything well.
Finally, add the flour and baking powder. Mix everything well until a smooth and homogeneous batter is obtained.
To achieve a more intense color, I added a few drops of green food coloring and mixed. (This step is optional).
Pour the batter into a previously buttered and floured 10.63-inch pound cake pan and bake in a preheated static oven at 356°F. Let it bake for about 40-45 minutes. Please check the baking times based on your oven.
Once ready, remove from the oven and let the pound cake cool completely.
If desired, cover the surface of the pound cake with Nutella and pistachio crumbs. Otherwise, simply dust with powdered sugar.
Enjoy your slice.
Storage
The pound cake can be stored at room temperature under a glass dome for up to three days. In the refrigerator, especially in summer, up to 5 days. Freezing is not recommended if already decorated. The pound cake without decoration can be frozen, wrapped in plastic wrap for a month.
FAQ (Frequently Asked Questions)
Can I substitute the mint syrup?
You can use a syrup of another flavor, such as strawberry or cherry.
Can I substitute the food coloring?
The coloring is optional, so if you’re not interested in achieving the intense green color, you can omit it.
Can I substitute the Nutella and pistachio crumbs?
Nutella can be replaced with other spreadable creams. The crumbs can be replaced with hazelnuts, almonds, or chocolate chips. You can also choose not to decorate it.
