This is a delicious traditional bundt cake with a subtle almond flavour. With it's simple ring shape and elegant curves a bundt cake needs no additions to make it a show stopper. A light dusting of icing sugar is all that is required.
I personally love cakes that are simple and without loads of icing and this bundt cake is just perfect.
Although it would also make a fantastic dessert if that's what you are after. Add a dash of whipped cream and berries, or pour some Amoretti or Baileys over it with a spoonful of ice cream. The great thing about it is that it lasts for ages if kept in an airtight container.
TIPS FOR GREAT BUNDT CAKES:
- Even if your pan is nonstick it is always best to spray it with a generous amount of cooking spray and then flour it as well. This will ensure that your cake never sticks to the pan and retains the shape of the pan.
- A bundt cake should always be a light colour on the outside, so don't overcook it as you will get a hard crust.
- Only fill the pan to 3/4 full as the batter will rise over the edge if you overfill the pan and you will loose the beautiful shape of the cake.
- Always let it cool for at least 20 minutes before turning it out of the pan. I like to leave it until it is completely cool.
This traditional bundt cake can be made without the addition of almond essence and almonds
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Preheat your oven to 180ºC (350ºF) and grease a 12 cup bundt pan using a generous amount of cooking spray over the whole surface and then flour.
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Place the almonds around the bottom of the pan if using, securing them with little blobs of butter to keep them evenly spaced, and then place the pan in the freezer until you are ready to use it.
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Beat the butter on medium speed until creamy for about 4 minutes.
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Sift together the two types of sugar and then gradually add them to the butter, beating until light and fluffy.
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Seperate the eggs and add the egg yolks only , one at a time, beating until smooth and then add the almond essence and vanilla extract.
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Beat the egg whites until stiff peaks form and set aside.
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Sift the flour, baking powder and salt three times for extra light and fluffy cakes.
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On a low speed gradually add the flour mix alternatively with the milk, starting with the flour and ending with the flour .
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Fold the stiff egg whites into the batter mix and spoon into the cold prepared bundt pan.
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Bake for 1 hour to 1 1/2hrs depending on your oven. Leave in the pan for at least 20 minutes or until cool.
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Sift icing sugar over the cake plain, or add whipped cream and berries for a delicious dessert.
