Almond bundt cake with white chocolate glaze

Name: Almond bundt cake with white chocolate glaze
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: ½ cup butter; 4 oz white chocolate; ½ cup sour cream; 2 flour; 1 cup ground almonds; 1 teaspoon baking powder; 4 egg; pinch salt; 1 cup superfine sugar; 2 tablespoons amaretto; 2 teaspoons vanilla extract; 6.5 oz white chocolate; 3 tablespoons sour cream; 2 tablespoons superfine sugar; 4 almonds; 1 tablespoon butter

User Reviews

5

2 reviews

Excellent

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings
16 servings
Calories
374 kcal
Course
Dessert
Cuisine
International

Almond bundt cake with white chocolate glaze

Yael Holden

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

163 people printed this

Save this

1 person saved this

Ingredients

Servings

bundt cake:

½ cup butter 1 stick, 4 oz / 115g + 1 Tbsp for greasing the pan
4 oz white chocolate 115g
½ cup sour cream 4 oz / 115g, at room temperature!, 12% fat
2 flour 330g, spoon and leveled, 2/3 cup
1 cup ground almonds 100g (without skin)
1 teaspoon baking powder
4 egg at room temperature!, large
pinch salt
1 cup superfine sugar 200g, caster sugar
2 tablespoons amaretto almond liqueur
2 teaspoons vanilla extract

white chocolate glaze:

6.5 oz white chocolate 185g
3 tablespoons sour cream or heavy cream, 12% fat

caramelized flaked almonds:

2 tablespoons superfine sugar or granulated sugar
4 almonds 25g, flaked, heaped tablespoons
1 tablespoon butter

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Sour cream and eggs should be at room temperature (it‘s enough to place them in a bowl with warm water for 15-30 mins).
Generously butter a 8-inch / 21 cm bundt cake pan. Set aside.
Add the cubed butter into a small pot, cook, stirring, until melted, take off the heat. It should be very warm, but not boiling. Add the chopped chocolate, stir until melted. Then whisk in the cream until smooth. Set aside.
In a big bowl, mix the flour with ground almonds and baking powder together (if you‘re grinding the almonds yourself - they don‘t have to be ground very finely like almond flour). Set aside.
Preheat the oven to 325°F / 160°C / Gas Mark 3, no fan (if you have a convection oven, reduce the temperature by 25°).
Separate the eggs. Add the egg whites into a large, clean and dry bowl. Whisk with a pinch of salt until stiff.
In a separate bowl, beat the egg yolks with sugar until pale and fluffy, about 2-3 minutes (you can use the same whisk attachment that was used to whisk the egg whites).
Add the chocolate mixture to the egg yolk-sugar mixture, mix until combined. Then add the amaretto liqueur and vanilla extract, mix.
Add the flour mixture and whisk until just combined (don‘t overmix the batter!).
Add 1/3 of the whipped egg whites, fold in. Now carefully fold in the rest of the egg whites until smooth batter forms (be careful not to overmix the batter).
Pour the batter into the prepared pan, smooth the surface (try to apply a little more batter at the edges than in the center of the pan). Gently tap the pan on the counter.
Put in the oven and bake for about 50 minutes. A cake tester / w wooden stick stuck in the center of the cake should be clean / almost clean. The baking time may slightly vary, depending on the oven.
Place the bundt cake in the pan on a cooling rack, leave for 10 minutes, then place on a serving plate and lift the cake pan.
Chocolate glaze: chocolate must be melted using the double broiler method. In a small pot, bring water to a boil, remove the pot from the heat (steaming water is enough to melt the chocolate). Place a small bowl over the pot, it should not touch the surface of the water. Add the chopped chocolate and sour cream to the bowl (it‘s good to press the cream through a sieve to ensure it‘s not lumpy). Stir until the chocolate is melted. Drizzle the glaze over the bundt cake.
Caramelized flaked almonds: Sprinkle the sugar in an even layer on a pan, heat over medium heat until caramelized (it should be syrupy and golden, but not burned!), add the almond flakes and butter, mix until combined. Transfer the almonds onto a piece of baking paper and leave to cool, then break into smaller pieces. Sprinkle over the bundt cake.
Serve and enjoy!

Notes

The cake can be stored for up to 4-5 days, in a tightly closed container, in a cooler place. It tastes best on the day of baking, but it's also very good on the next day.
If the chocolate separates while making the glaze (it will look like grainy lumps that won‘t melt), you still can fix it.
How to fix broken ganache: Continue to heat the chocolate in a water bath over low heat. In a second pot, heat a small amount of milk, it should be very warm but not boiling, add it slowly to the chocolate, whisking constantly until the ganache is smooth and glossy.
If the chocolate glaze is too thick for you, you can add a little more cream or milk to thin it, but it must be very warm, at a similar temperature like chocolate (otherwise it will split).
Caramelized flaked almonds can be made ahead. It best to make a big batch and store them in a jar or a tightly closed container (but be careful, they‘re super addictive!). You can sprinkle them on other desserts, such as ice cream.
1 cup is 240 ml, 1 cup flour is 125g