Bundt cake
Cast aluminium bundt cake baking mould
General information
Product(s) needed: Cast aluminium bundt cake baking mould
Article number: 103373 / 3219354
Ingredients
Makes 16 to 18 slices
- 150 grams unsalted butter
- 220 grams sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 240 grams flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 120 ml buttermilk (or 120 ml milk + 2 teaspoons lemon juice)
- 180 grams plain chocolate
Instructions
- 1Beat the butter and sugar until fluffy. Add the eggs one by one and mix until they have been incorporated into the mixture; when adding the last egg, add the vanilla extract too.
- 2Put the flour, baking powder, baking soda and salt in another bowl and stir.
- 3Add the flour mixture and milk alternatingly bit by bit to the butter and sugar mixture. Do not beat the mixture for too long: it has been beaten enough once you have a smooth batter.
- 4Pour the batter into a greased and floured bundt pan.
- 5Bake the bundt cake for 40 minutes at 170 C (top and bottom heat) until it is cooked.
- 6Leave the bundt cake to cool in the pan for 5 to 10 minutes before turning it out onto a rack and leaving it to cool completely.
- 7Once the bundt cake is properly cooled, melt the chocolate au bain-marie. Pour the chocolate over the bundt cake and allow to harden.
Storage
will keep for 4 to 5 days in a closed container.
