The almond bundt cake is a perfect breakfast dessert, it is prepared in a few minutes with few classic ingredients and it is also butter-free like the easy and quick orange cake. The almond bundt cake is a soft and orange-scented dessert, and the chopped almonds give this wonderful bundt cake a slight crunchiness making it super delicious. As a decoration, I sprinkled it with sliced almonds and sugar crystals, and once baked, I glazed the surface with a bit of apricot jam making it shiny.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 423.53 (Kcal)
- Carbohydrates 44.32 (g) of which sugars 24.38 (g)
- Proteins 8.71 (g)
- Fat 24.29 (g) of which saturated 2.03 (g)of which unsaturated 11.48 (g)
- Fibers 3.14 (g)
- Sodium 31.72 (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 for the almond bundt cake
- 3 eggs
- 0.66 cups sugar
- 1.25 cups almond flour
- 1.75 cups all-purpose flour
- 1/2 cup sunflower oil
- 1/4 cup skim milk
- 1 orange zest (grated)
- 1 packet baking powder
- 1/4 cup sliced almonds
- 2 tablespoons sugar crystals
What you need
- 1 Bundt cake pan
- 1 Electric whisk
Steps
In a bowl, break the eggs with the sugar and grated orange zest, start beating with the electric whisk making the mixture nice and creamy. Lower the whisk speed and gradually add the oil and milk alternately. Then incorporate the flours and baking powder sifted together little by little and the batter is ready. Pour it into the bundt cake pan, sprinkle the surface with sliced almonds and sugar crystals.
Bake in a static and preheated oven at 356°F for 40 minutes, do the toothpick test and remove from the oven. Let it cool well before removing from the pan and serve.
