Bundt cake with hazelnuts, topping with spread

Preparation time: 20 minutes
Cooking time: 35-40 minutes


For a big cake

  • 6 eggs
  • 300g flour
  • 200g hazelnut powder
  • 50g whole or slivered hazelnuts
  • 350g brown sugar
  • 25 cl of milk
  • 1 packet of baking powder
  • 1 pinch of salt

For the topping:

Specific material:

  • An electric whisk or mixer
  • 1 bundt cake or kougelhof tin, 22 cm in diameter


      In a bowl, mix the flour with the baking powder, hazelnut powder, brown sugar, milk, whole hazelnuts or hazelnut slivers, and the egg yolks until you get a smooth paste.

      Beat the egg whites until stiff with the pinch of salt. Gently fold them into the previous preparation using a spatula.

      Pour the batter into the buttered mold.

      Bake for 35 to 40 minutes in a preheated oven at 180°C.

      Turn the cake out onto a wire rack and let it cool.

      Cut the bottom of the cake (the widest part) to obtain a flat base and place it on a serving platter.

      Heat the spread in a bain-marie or 10 seconds in the microwave and coat the cake.

      Serve as a dessert or snack, accompanied by a cup of tea or hot chocolate.

      Pour faire cette recette :

      #let's savor together