Skip to main content
logo
Food Advertising by

Hazelnut Bundt Cake



I was wondering how best to make use of some hazelnut meal languishing in my fridge when I stumbled upon this recipe.  This recipe is rather easy to put together with a few simple ingredients that are easily available.  The texture is moist, almost similar to pound cake with a tinge of  nutty flavour, light and yum!

















This cake certainly goes down well with a nice brew of hot tea ............. relax and enjoy!

Recipe for Hazelnut Bundt Cake

Ingredients

  • 6 oz butter
  • 4 oz caster sugar
  • 4 oz self-raising flour
  • 4.1/2 oz hazelnut meal
  • 3 eggs
  • 1/4 cup yoghurt
  • a pinch of salt
  • Icing sugar for dusting (optional)
Method
  1. Grease an 8 cup Bundt pan generously with melted butter or with cooking spray.  Set aside.
  2. Sift the flour with salt, set aside.
  3. Cream butter, caster sugar till light, thick and creamy.
  4. Add in the eggs one at a time, mix well.
  5. Fold in sifted flour alternating with yoghurt.  Start with flour and end with flour.
  6. Fold in the hazelnut meal, mix well.
  7. Pour batter into the prepared Bundt pan.
  8. Bake in a preheated oven @ 180 deg C for 40 - 45 mins. till golden brown.  Test with a skewer till it comes out clean.
  9. Remove from oven and let cool in pan for 10 mins. before unmoulding onto a wire rack to cool completely.
  10. Dust with icing sugar if desired.


Comments

  1. Oooo ... another beautiful cake and yes, it certainly goes well with a cup of nice hot tea.

    ReplyDelete
  2. It looks really easy to make and very delicious to eat. It can be quite relaxing too just admiring your baking :D

    ReplyDelete
    Replies
    1. Thank you, Zoe. It's a very straightforward recipe.

      Delete
  3. It is very beautiful, I love the bundt mould, am sure it tasted as good as it looked too!

    ReplyDelete
    Replies
    1. Thanks, Jeannie. This mould seems to be the main attraction!

      Delete
  4. It looks moist and delicious! Simple cakes like this are always the best!

    ReplyDelete
    Replies
    1. If I see a recipe with loads of ingredients, I'll give up!

      Delete
  5. How you managed to get such lovely mould to make this lovely cake. So evenly bake without any flaws. You are great for any kind of baking and cooking.

    ReplyDelete
    Replies
    1. Oh, that's one compliment too many, Kimmy. I bought this mould from Perth. Yes, it's lovely.

      Delete
  6. wow... indeed really pretty, like a piece of art, edible art
    :)

    ReplyDelete
  7. Just finish baking the cake and is taste sooo gooooodddd........ And my kitchen smell so nice with the hazelnut.
    Thank for sharing the recipe.

    ReplyDelete
    Replies
    1. Oh, so you've tried? Glad that you like it. It's really comforting to know that others have tried and liked the recipe. TQ!

      Delete
  8. I like your bunt mold. Beautiful and your cake must be delicious too! Imagine this with a cup of Ipoh white coffee.... and watching my korean drama:)))

    ReplyDelete
    Replies
    1. TQ momsie. Yes, with Ipoh white coffee and your favourite drama.

      Delete
  9. Wow.. I love the bundt mould too.. so so pretty ! The cake sure looks good too.. I want to get a piece of that mould too !!

    ReplyDelete
  10. Love the mould so much ! But too expensive to get them here.
    Drooling.....
    Kristy

    ReplyDelete
    Replies
    1. When I bought it there was a pre X'mas sale at K mart. So it was affordable.

      Delete
  11. What a beautiful cake! It looks so moist and delicious.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…