German Bundt Cake Recipe

Name: German Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g butter; 1/3 cup whole blanched almond; 3/4 cup icing sugar, sifted; 3/4 cup caster sugar; 3 eggs, separated; 3/4 teaspoon vanilla essence; 1/4 teaspoon almond essence; 2 1/4 cups flour; 1 1/2 teaspoons baking powder; 1 pinch salt; 3/4 cup milk; icing sugar, to finish

Servings: persons

200 g butter
1/3 cup whole blanched almond
3/4 cup icing sugar, sifted
3/4 cup caster sugar
3 eggs, separated
3/4 teaspoon vanilla essence
1/4 teaspoon almond essence
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup milk
icing sugar, to finish

1
Set the oven at moderate (180C/350F).
2
Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
3
Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
4
Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
5
Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
6
Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.

1094

kcal

Calories

Fat

120

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: 200 g butter, 1/3 cup whole blanched almond, 3/4 cup icing sugar, sifted, 3/4 cup caster sugar, and more.

Yes, German 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.

German Bundt Cake

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