Nut Bundt with Glaze
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 3 ½ cups all-purpose flour
- 1 ½ tsps Baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsps ground cinnamon
- 1 ¼ cups unsalted butter
- 1 ¾ cups sugar
- 5 eggs
- 1 cup finely ground Walnut
- 1 tsp vanilla extract
- 1 cup Sour cream
- For the white chocolate icing
- 7 ozs white Chocolate couverture (or white chocolate and 1 tbsp butter)
- 1 tsp vanilla extract
- 1 Tbsp cream (48% fat)
- To decorate
- Sugar flower
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.
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