Saturday, 27 April 2013

Almond flour bundt cake recipe *summer fruit version*

For my birthday party with the family I made another almond flour bundt cake. This version received much praise from my nephews and niece (8, 6 & 4 yrs). Without the bananas you'll get a lighter, fluffier cake.
Unlike my original recipe (here) I did use a bit of sugar this time.


So, by popular demand, here's the recipe:

Almond flour bundt cake, the summer fruits version

250 gram almond flour
1/2 teaspoon baking soda and 0,5 table spoon cider vinegar
tiny bit of salt
150 gram butter
3 table spoons agave syrup
1/2 sachet vanilla sugar
3 eggs
250 gram of mixed fruits (raspberries, blueberries, blackberries and strawberries). Preferably fresh, but if it is out of season frozen will do as well.

Optional garnish: whip cream (125 ml mixed with 1 or 2 tablespoons sugar)

  1. Pre heat the oven on 150 C.
  2. Mix in a large bowl: almond flour, baking soda, vanilla sugar, cider vinegar, salt, butter, agave syrup.
  3. Split the eggs one by one, while putting the egg white in a separate bowl. The yolk you mix through the almond flour mixture .
  4. Beat the egg whites in the separate bowl till they are nearly stiff.
  5. Gently add them to the cake mixture (making sure you don't lose the air you just beat into it)
  6. Pour with a fifth of your cake mixture a little layer in a greased bundt cake tin. Then add the summer fruits. On top of this pour the rest of the cake mix.
  7. Bake in the pre-heated oven in 50 minutes till it's done. 
  8. Leave the cake in the tin at first to cool of a little. Then turn it around to let it cool of completely.
  9. Whip the cream with sugar and garnish the cake.
  10. Eat and enjoy :)

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