A truly light yet addictive cake, perfect for summer!
Mazarin Almond Bundt recipe
A truly light yet addictive cake, perfect for summer!
Ingredients
| 150g | unsalted butter, softened plus extra for greasing |
| 150g | ground almonds |
| 150g | brown sugar |
| 150g | icing sugar, plus extra for dusting |
| 2 tsp | almond extract |
| 1 tsp | vanilla extract |
| 4 | eggs |
| 180g | plain/GF flour |
| 50g | cornflour |
| 2 tsp | baking powder |
Method
- Preheat the oven to 180ºC, gas mark 4. Grease and line a bundt tin with greaseproof paper.
- In a food processor, whizz the ground almonds until very fine, then add the sugars and whizz again.
- Add the butter and extracts and whizz to combine.
- Add the eggs, one by one, whizzing after each addition.
- In a bowl, combine the flour, cornflour, and baking powder with a pinch of salt and gently mix into the batter.
- Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- Cool completely in the bundt tin, then transfer to a serving plate. Dust liberally with icing sugar!
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