If you’re looking for a rustic and easy-to-make dessert, I assure you that you have found it. The hazelnut bundt cake I’m suggesting today is a soft and fragrant cake that I hope you will want to try. The mix of flours, nuts, and chocolate chips makes it truly unique and delicious.
More sweet ideas with hazelnuts:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 387.23 (Kcal)
- Carbohydrates 37.15 (g) of which sugars 18.51 (g)
- Proteins 7.65 (g)
- Fat 24.54 (g) of which saturated 3.00 (g)of which unsaturated 16.53 (g)
- Fibers 2.72 (g)
- Sodium 30.97 (mg)
Indicative values for a portion of 93 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 Hazelnut Bundt Cake
- 1 1/4 cups all-purpose flour (+ some for the chocolate chips)
- 2/3 cup buckwheat flour
- 1/2 cup almond flour
- 3/4 cup raw cane sugar
- 3/4 cup hazelnuts
- 1/3 cup chocolate chips (+ 2 tbsp for topping)
- 3 eggs (medium)
- 1/2 cup sunflower oil
- 1/2 cup milk
- 1 packet baking powder (16 g)
- powdered sugar (for dusting)
Tools
- Food Processor
- 1 Bowl
- Electric Whisk
- Spatula
- Sieve fine mesh
- 1 Bundt Pan with a diameter of 9 to 10 inches
Preparing the Hazelnut Bundt Cake
First, place the chocolate chips in a small bowl and put them in the freezer while you proceed with the rest of the preparation. This is a trick to prevent them from sinking into the batter during baking: read HERE to learn more.
With a knife, coarsely chop the hazelnuts, setting aside a tablespoon for the final decoration of the cake.
Grind the raw cane sugar a bit to make it finer and transfer it to a large bowl.
Mix the all-purpose flour with the buckwheat flour and baking powder (and here I forgot to take the photo).
Line a bundt pan with a diameter of 9 to 10 inches with parchment paper. For best results, you can follow the procedure I described HERE.
Add the eggs to the sugar and beat with the electric whisk until you get a light and fluffy mixture.
Then pour in the oil and milk and mix with a spatula.
Add the almond flour and incorporate it into the mixture.
Now sift the other dry ingredients previously mixed and blend them into the batter with the spatula.
Remove the chocolate chips from the freezer, lightly flour them, and add them to the batter along with the chopped hazelnuts.
Pour the batter into the prepared pan and level it, then sprinkle the reserved hazelnuts and a tablespoon of chocolate chips on top.
Bake the hazelnut bundt cake in a preheated static oven at 350°F for about 30 minutes. Use a toothpick to test for doneness: it should come out dry when inserted into the cake.
Let the hazelnut bundt cake cool completely before removing it from the pan and transferring it to a serving plate. Finish with a light dusting of powdered sugar and serve. Enjoy! Paola
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