Cherry And Hazelnut Bundt Cake Recipe

Name: Cherry And Hazelnut Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Butter, softened, for greasing pan; 2 cups all-purpose flour, plus more for dusting pan; 14 oz fresh cherries, pitted; 5 medium eggs; 1 cup, plus 2 tbsp sugar; 1 tsp vanilla extract; 1 cup sunflower oil; 1 cup heavy cream; 3 tsp baking powder; 1 3/4 cups ground hazelnuts; 1/4 cup whole blanched hazelnuts; 4 1/2 oz milk chocolate, broken into pieces

Servings: persons

None None Butter, softened, for greasing pan
2 cups all-purpose flour, plus more for dusting pan
14 oz fresh cherries, pitted
5 medium eggs
1 cup, plus 2 tbsp sugar
1 tsp vanilla extract
1 cup sunflower oil
1 cup heavy cream
3 tsp baking powder
1 3/4 cups ground hazelnuts
1/4 cup whole blanched hazelnuts
4 1/2 oz milk chocolate, broken into pieces

1
Preheat the oven to 350u00b0F. Thoroughly grease a 12-cup bundt pan with softened butter and dust lightly with flour. Toss the cherries in 3 tbsp of the flour to coat.
2
Place the eggs, 1 cup sugar and vanilla extract in a large bowl and beat together with a hand-held mixer until pale and creamy. With the mixer running, add the oil, then the cream to the bowl in a thin, steady stream. Sift together the rest of the flour with the baking powder and ground hazelnuts; fold into the wet ingredients. Gently fold in the cherries.
3
Spoon the mixture into the prepared bundt pan and bake in the oven for 50 mins-1 hour or until risen and golden and a wooden skewer inserted into the cake comes out clean. Leave in the pan for 5-10 mins then invert onto a wire rack and remove pan and allow to cool.
4
To make the hazelnut praline, gently heat 2 tbsp sugar in a small pan until dissolved. Continue heating without stirring until the syrup turns to a golden caramel. Add the hazelnuts, quickly stir to coat in the caramel then pour onto a greased baking sheet. Leave until set, then roughly chop.
5
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Cool for about 10 mins then spoon over the top of the cake, allowing it to run down the sides. Decorate with the hazelnut praline and leave until the chocolate has set.

1288

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: None None Butter, softened, for greasing pan, 2 cups all-purpose flour, plus more for dusting pan, 14 oz fresh cherries, pitted, 5 medium eggs, and more.

Yes, Cherry And Hazelnut Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry And Hazelnut Bundt Cake

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