The Bundt Cake Filled with Hazelnut Cream is an incredibly easy dessert to make, quick and super tasty. Not only does the filling make it delicious, but the sliced almonds also contribute to making it truly irresistible. If you have some time, I recommend making the hazelnut cream yourself, to avoid not only preservatives but also other additives that are not good for our health. It may seem difficult, but I can assure you that it is not at all. To this end, I leave you the links to two recipes, in case you want to give it a try: Hazelnut Cream without Milk and Spreadable Hazelnut Cream. The recipe I propose is great not only for breakfast, but it is also a good snack to bring to school for children, instead of the usual packaged snacks. In any case, it is a dessert that you will want to eat at all hours of the day, it’s addictive.
If you particularly like bundt cakes, then don’t miss the next recipes:
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups whole wheat flour
- 0.8 cup raw cane sugar
- 0.5 cup extra virgin olive oil
- 3 eggs
- Half packet baking powder
- 5 tablespoons spreadable hazelnut cream
- 1 tablespoon plentiful sliced almonds
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Bundt cake pan
- 1 Brush
- 1 Cooling rack
How to Prepare the Bundt Cake Filled with Hazelnut Cream
In a large bowl, pour the eggs and sugar and with the help of electric whisks, whip for a few minutes, until you obtain a rather frothy mixture.
Add the extra virgin olive oil and whip again, but only for a few seconds, just enough to incorporate the oil. Add whole wheat flour, baking powder to the mixture, and mix.
With the help of a kitchen brush, oil a bundt cake pan with a diameter of about 8–9 inches, and immediately dust it with flour.
Pour half of the batter inside, and place the tablespoons of spreadable hazelnut cream on it. Cover with the remaining batter, and level by gently tapping the pan on the work surface. Finally, arrange the sliced almonds on top.
Bake in a preheated oven at 350°F, and cook for about 40 minutes or until the bundt cake is nicely golden.
Once cooked and slightly cooled, remove it from the pan and let it cool on a cooling rack, so it can lose all moisture.
Serve your Bundt Cake Filled with Hazelnut Cream, not before dusting it with powdered sugar.
Tips, Variations, and Storage
It can be perfectly stored for two or three days, but inside a glass container or wrapped in bread paper.
If you don’t like the spreadable hazelnut cream, no problem because you can fill it with other types of creams, or even with your preferred jam.
