Soft almond bundt cake with hot milk and pistachio spread, an extremely easy and delicious cake that’s ready in no time.
The almond bundt cake is part of our indulgent collection dedicated to grandma’s big ring cakes, but it’s not the classic bundt — it’s a version with hot milk in the batter, which, like the Lemon and Hot Milk Bundt Cake, precisely thanks to the addition of boiling milk, turns out especially soft after baking. I prepared this almond bundt by putting everything into the jar of the blender, then pouring the batter straight into the oven pan, but you can also use almond flour directly, preferably toasted.
Fragrant, soft and perfectly moist, this bundt is delicious on its own, but if covered with homemade pistachio spread or hazelnut spread, it becomes a true taste triumph, perfect to cheer up breakfast or snack for the whole family!
But let’s head to the kitchen — I’ll tell you how to make it. Meanwhile, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 12-14
- Cuisine: Italian
- Energy 360.04 (Kcal)
- Carbohydrates 36.32 (g) of which sugars 22.46 (g)
- Proteins 5.80 (g)
- Fat 22.79 (g) of which saturated 2.07 (g)of which unsaturated 16.35 (g)
- Fibers 1.93 (g)
- Sodium 5.51 (mg)
Indicative values for a portion of 75 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
- 150 1 cup almonds (unpeeled (about 5.3 oz))
- 200 1 2/3 cups all-purpose flour ((about 7.1 oz))
- 3 eggs (large)
- 200 1 cup granulated sugar ((about 7.1 oz))
- 150 2/3 cup sunflower oil (about 11 tbsp (approx. 5.3 oz))
- 130 1/2 cup milk (nearly boiling (about 4.4 fl oz))
- to taste pistachio spread (or hazelnut spread)
Tools
- Bundt cake pan
- Oven
- Blender / Mixer or food processor
Almond and Hot Milk Bundt Cake: Preparation…
Place the almonds in a skillet and toast over low heat until they are slightly darker.
Pour all the ingredients into the jar of your blender, including the boiling milk and the toasted almonds.
Blend for 30-40 seconds at the highest speed.
Once you have a homogeneous batter, pour it into a buttered and floured pan and bake in a preheated oven at 338°F for about 40 minutes; do the toothpick test and if it comes out dry, remove from the oven.
Let it rest for a few minutes, unmold, spread with the spreadable cream and sprinkle with chopped nuts, let cool completely and serve.
The cake keeps at room temperature for 2 to 3 days, well covered in a suitable container or under a glass dome so it doesn’t dry out too much.
After three days it is still okay to eat, but it starts to dry out.
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From here, you can return to the HOME and discover new recipes!
