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• 220 g butter
• 6 medium egg yolks     
• 6 egg whites
• 120 g powdered sugar
• 100 g sugar, possibly brown sugar
• 140 g almonds, peeled and finely chopped
• 200 g flour
• 2 tsp baking powder
• 2 tbsp rum or amaretto
• 80 ml heavy cream
• 1/2 tsp vanilla extract
• Pinch salt

Almond Bundt Cake


1. Preheat the oven to 340°F.

2. Beat the butter until it is fluffy and 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, then fold in the almonds and heavy cream. Beat the egg whites with granulated sugar if needed.

3. Mix the flour and baking powder and alternate adding the flour mixture and the egg whites to the butter cream.
Pour the batter into a greased Bundt cake form dusted with flour and bake for about 50 to 60 minutes.

4. Once the cake has cooled down, remove it from the form by inverting it onto a cake platter, then cover it with the powdered sugar before serving. If desired, serve with whipped cream flavored with cinnamon sugar and vanilla.