A whole almond bundt cake topped with sliced almonds, prepared recipe

Almond Bundt Cake

Recipe created by Chef - Babloo Kumar

Recipe Ingredients

Ingredient Weight
For honey coffee syrup
Warm water 100 gm
Honey 50 gm
Coffee powder for flavour 10 gm
For the Bundt Cake
Pillsbury™ Tea Time Vanilla Premix 1000 g
Almond flour 50 g
Eggs 7
Butter 200 g
Water 300 g
Almond flakes 50 g
Coffee extract 20 g
Honey 30 g
Flour 60g
Fresh cream 25 g
Neutral Glace

Preparation

Honey coffee syrup
  1. Mix all 3 ingredients together to make honey coffee syrup.
For the Bundt Cake
  1. Mix all ingredients together to make a dry cake batter.
  2. Bake at 170° C for 25 - 30 minutes.
  3. Demould the dry cake and soak cake in the honey coffee syrup with the help of a pastry brush.
  4. Let the cake cool down completely before putting it in the freezer for 8 hours
Assembly
  1. Take out the Bundt cake
  2. Brush the outer surface with neutral glace.
  3. Put some roasted almond flakes on the top as garnish.
  4. Dust icing sugar on the top.