Nut Bundt with Glaze

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Nut Bundt with Glaze
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
639
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie639 kcal(30 %)
Protein10.88 g(11 %)
Fat39.87 g(34 %)
Carbohydrates64.66 g(43 %)
Sugar added29.34 g(117 %)
Roughage0.9 g(3 %)
Vitamin A259.6 mg(32,450 %)
Vitamin D0.85 μg(4 %)
Vitamin E2.74 mg(23 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.31 mg(28 %)
Niacin3.01 mg(25 %)
Vitamin B₆0.02 mg(1 %)
Folate84.17 μg(28 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.56 μg(19 %)
Vitamin C0.02 mg(0 %)
Potassium49.49 mg(1 %)
Calcium83.84 mg(8 %)
Magnesium9.08 mg(3 %)
Iron3.12 mg(21 %)
Iodine25.19 μg(13 %)
Zinc0.29 mg(4 %)
Saturated fatty acids21.45 g
Cholesterol138.55 mg
Author of this recipe:

Ingredients

for
1
For the cake
3 ½ cups
1 ½ teaspoons
1 teaspoon
¼ teaspoon
2 teaspoons
ground cinnamon
1 ¼ cups
1 ¾ cups
5
1 cup
finely ground Walnut
1 teaspoon
1 cup
For the white chocolate icing
7 ounces
white Chocolate couverture (or white chocolate and 1 tbsp butter)
1 teaspoon
1 tablespoon
cream (48% fat)
To decorate
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fork, 1 Plate

Preparation steps

1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease and flour a 10 cup Bundt or charlotte tin.
2.
Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon and set aside.
3.
Beat together the butter and sugar until light and fluffy.
4.
Add the eggs 1 at a time, beating well after each addition until blended. Fold in the ground walnuts and vanilla.
5.
Add the flour mixture in 3 additions, alternately with the soured cream and ending with the flour.
6.
Spoon into the tin, spreading the mixture so the sides are higher than the centre.
7.
Bake for 45-50 minutes, until the cake begins to pull away from the sides of the tin. Place the tin on a wire rack and cool for 10 minutes. Remove the cake and place on a wire rack to cool completely.
8.
For the white chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool slightly.
9.
Mix smoothly with the cream and vanilla and set aside to thicken but not set.
10.
Pour over the cake and decorate with sugar flowers.