Easter is just around the corner, and with it will come delicious brunch spreads and sweet treats. If you are looking for a yummy new dessert to add to your Easter menu this year, try this Almond Bundt Cake, finished with an optional chocolate glaze. With just one bite your family and friends will be delighted!
Almond Bundt Cake with Chocolate Glaze
- 2 cups butter
- 6 medium egg yolks
- 6 egg whites
- 1 cup powdered sugar
- ½ cup brown sugar
- 1.65 cups almonds, peeled and finely chopped
- 1.6 cups flour
- 2 tsp baking powder
- ½ cup dark chocolate – melt by heating in water
- 2 tbsp rum or amaretto
- 80 ml heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Jelly and dark baking chocolate for the glaze; Powdered sugar for an alternate topping
Preheat the oven to 340°F
Grease a Bundt cake pan then dust it with flour, set aside
Beat the butter until it is fluffy
Add the salt, powdered sugar, and vanilla extract
Add the egg yolks, one at a time until the mixture turns creamy
Add the chocolate and the rum or amaretto
Fold in the almonds and heavy cream
In a separate bowl, beat the egg whites with granulated sugar.
In a separate bowl, mix the flour and baking powder
Alternate adding the flour mixture and the egg whites to the butter cream
Pour the batter into the greased Bundt cake pan and bake for about 50 to 60 minutes
Once the cake has cooled down, remove it from the pan by inverting it onto a cake platter, then cover it with the chocolate glaze or powdered sugar before serving. If desired, serve with whipped cream.
For more Easter recipes, décor tips and present ideas, visit the Villeroy & Boch Easter Emporium.