Almond Bundt Cake
- softened butter (for the mold)
- Pastry flour (for the mold)
- 16 blanched almonds
- 400 grams Pastry flour
- 100 grams blanched, ground almonds
- ¾ cube fresh Yeast (30 grams) (approximately 1 ounce)
- 200 milliliters lukewarm milk
- 80 grams sugar
- 2 eggs
- 100 grams softened butter
- 2 tablespoons Vanilla sugar
- 50 grams raisins
Grease a Bundt pan and sprinkle with flour. Sprinkle the almonds in the pan.
Sift the flour into a bowl, stir in the ground almonds and form a well in the middle. Mix the yeast with 2-3 tablespoons of warm milk and 2 tablespoons sugar and stir until dissolved. Pour into the well, sprinkle with a little flour from the edges, cover and set aside for about 15 minutes.
Add the eggs, butter, vanilla sugar and remaining warm milk and sugar to the well and knead until smooth. Cover and let rise for about 30 minutes in a warm area.
Add the raisins to the dough, transfer to the prepared pan and let rise, covered, for about 15 minutes, until doubled in bulk.
Preheat the oven to 180°C (approximately 350°F).
Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, let cool slightly then remove from the pan.