Almond marble bundt cake

An almond marble bundt cake made with ground almonds and almond extract. The marbled pattern is created by combining a light almond batter with a cocoa batter. A cake with a rich almond aroma offers a completely new take on the traditional bundt cake – it is very moist, wonderfully fragrant and stays fresh for a long time thanks to the addition of ground nuts. It tastes delicious and looks beautiful when sliced.

Ingredients for the almond marble bundt cake:

• 240 g butter
• 220 g caster sugar
• 4 large eggs
• 260 g plain flour
• 75 g ground almonds
• 50 ml milk
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 1½ tablespoons cocoa powder + 30 ml hot milk

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined. Add the almond extract and mix. Sift the plain flour and baking powder directly into the creamed mixture, add the ground almonds and pour in the milk (50 ml). Gently fold everything together with a spatula just until combined – do not overmix.

Mix the hot milk (30 ml) with the cocoa powder. Take about one third of the prepared batter and gently combine it with the cocoa mixture until just blended.

Grease a bundt tin with a capacity of about 2.1 litres with butter and dust lightly with flour; shake out the excess. Spoon the batter into the tin in alternating layers of plain almond batter and cocoa batter. Insert the tip of a teaspoon or a skewer into the batter and draw zigzag lines through it to create a marbled effect.

Bake at 160°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool. Drizzle with chocolate glaze.

Ingredients for the chocolate glaze:

• 70 ml double cream
• 70 g dark chocolate chips or finely chopped dark chocolate

Place the cream in a small saucepan and heat until just about to boil. Remove from the heat. Add the chocolate chips and leave for 2 minutes. Then stir until a smooth chocolate sauce forms. Allow the glaze to thicken slightly before pouring over the cake.

Enjoy!