Citrus Glazed Walnut Bundt Cake

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Citrus Glazed Walnut Bundt Cake
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Health Score:
3,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1409
calories
Calories

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie1,409 kcal(67 %)
Protein25.24 g(26 %)
Fat74.65 g(64 %)
Carbohydrates165.68 g(110 %)
Sugar added86.33 g(345 %)
Roughage4.56 g(15 %)
Vitamin A366.98 mg(45,873 %)
Vitamin D1.49 μg(7 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.43 mg(39 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.01 mg(1 %)
Folate29.76 μg(10 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C4.61 mg(5 %)
Potassium309.2 mg(8 %)
Calcium264.82 mg(26 %)
Magnesium3.61 mg(1 %)
Iron5.07 mg(34 %)
Iodine42.72 μg(21 %)
Zinc0.1 mg(1 %)
Saturated fatty acids23.15 g
Cholesterol197.42 mg
Author of this recipe:

Ingredients

for
1
For the bundt pan
Butter (for greasing the pan)
Pastry flour (for dusting)
For the cake
150 grams
softened Butter
150 grams
½ teaspoon
½ teaspoon
1
Vanilla bean (seeds removed)
3
350 grams
2 teaspoons
250 grams
ground Walnuts
50 milliliters
For the glaze
2 tablespoons
1 tablespoon
200 grams
For the garnish
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a bundt pan with butter and dust with flour.  

2.

For the cake: Beat the butter and sugar together until light and fluffy. Add the lemon zest, orange zest and vanilla bean seeds. Add the eggs, one at a time, mixing well after each addition. Combine the flour, baking powder and ground walnuts in a separate bowl. Stir the flour mixture into the egg mixture alternately with the milk. Mix until smooth. If the batter seems too thick, stir in a bit more milk. Pour into the prepared bundt pan and bake for 50-60 minutes, until a toothpick inserted comes out clean. Remove from the oven, allow to cool and carefully turn the cake out onto a serving platter. 

3.

For the glaze: Whisk the lemon and orange juice with the powdered sugar until smooth. Spoon the glaze over the cooled cake and decorate with marzipan flowers. Dust with powdered sugar, cut into slices and serve.