Grandma’S Bundt Cake – a delicious recipe with Ground Hazelnuts, Sugar, Baking Powder, Flour, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Blend all of the dry ingredients in a food processor until the nuts are powdered. Add the eggs and blend again. Butter the cake pan and pour the mixture in. Bake for 30 - 35 minutes. Cool for 10 minutes and then remove to cool. Sprinkle with powdered sugar, slather with frosting, leave it be ... whatever you please.", "Note: Grandma Pellegrini says: ""it shoud be mixed in two batches, and each batch goes into a round layer pan. I'm afraid it might not cook through in a deep bundt pan. It was just that I wanted two cakes for the two birthday boys so used those two small 'bundt' pans."" So if you do decide to experiment and use a large bundt pan, adjust your time accordingly!"]
490
kcal
Calories
20
g
Fat
53
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups Ground Hazelnuts, 3/4 cups Sugar, 4 teaspoons Baking Powder, 4 Tablespoons Flour, and more.
Yes, Grandma’S 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.
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