Hazelnut bundt cake

A fantastic hazelnut bundt cake. Soft, moist and filled with little pieces of crunchy nuts that make every bite so enjoyable. I recommend trying it even before Easter – it’s so easy to prepare! It tastes wonderful with a glass of milk. The recipe comes from my old handwritten notes.

Ingredients for hazelnut bundt cake:

• 250 g butter
• 125 ml water
• 1 cup sugar
• 1 packet vanillin sugar (16 g)
• 1 cup plain flour
• 1 cup ground hazelnuts (or other nuts)
• 2 tablespoons cocoa powder
• 3 teaspoons baking powder
• 4 eggs, separated
• 50 g chopped hazelnuts (or other nuts)

All ingredients should be at room temperature.

Place the butter, water, sugar and vanilla sugar in a saucepan. Bring to the boil while stirring until the sugar dissolves, then remove from the heat and allow to cool slightly. The mixture may remain slightly warm. Pour the cooled butter mixture into a large bowl. Add the egg yolks, then sift in the flour, baking powder and cocoa powder. Add the ground nuts and mix gently with a spatula just until combined. Stir in the chopped nuts. Whisk the egg whites until stiff peaks form and gently fold them into the batter in three batches.

Grease a bundt tin (about 23 cm wide and 10 cm high) with butter and dust lightly with flour, shaking out the excess. Pour in the batter and level the surface.

Bake at 175°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool, then dust with icing sugar or drizzle with your favourite chocolate glaze.

Enjoy!