As I couldn’t resist adding this NordicWare Stained Glass Bundt tin to my growing collection I was itching to give it a go. I have used some of my favourite ingredients in this wonderfully nutty cake. To do the stained glass design justice I decorated the cake with coloured rum flavoured royal icing but use your imagination and decorate any way you like, see my suggestions below.
Chocolate Hazelnut Bundt Cake
For the Cake
- 4 large eggs, separated
- 100g unsalted butter, softened
- 180g caster sugar
- 1 tsp vanilla essence
- 1 tbsp dark Rum
- 100g ground roasted hazelnuts
- 100g ground almonds
- 50g chopped roasted hazelnuts
- 200g plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- 125g Quark
- 150g chocolate hazelnut spread
- 40g whole roasted hazelnuts
- I used Rum flavoured coloured royal icing but dusting the cake with icing sugar, cocoa powder or drenching in chocolate icing would work equally well.
- Preheat the oven to 180C/160C fan. Grease a 2.3 litre bundt tin and dust with flour.
- In a large bowl or the bowl of your stand mixer beat together the butter, sugar, vanilla essence and rum until pale and fluffy.
- Beat in the egg yolks, one at a time and beating well after each addition.
- In a separate bowl, mix together the ground hazelnuts, ground almonds, chopped hazelnuts, flour, baking powder and cinnamon.
- In a clean bowl, beat the egg whites until stiff but not dry.
- Fold the flour mixture alternately with the beaten egg whites and Quark into the butter mixture until combined.
- Spoon half of the mixture into the prepared bundt tin.
- Spoon over the chocolate hazelnut spread and top with the whole roasted hazelnut.
- Spoon over the remaining cake batter and bake in the preheated oven for 50 – 60 minutes until well risen, golden brown and a skewer inserted into the cake comes out clean.
- Leave to cool in the tin for 30 minutes before turning the cake out onto a cooling rack to cool completely before decorating as desired.