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