Almond Marie Bundt Cake
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 95 g Marie biscuits, (about 12 pieces)
- 90 g coarsely chopped almonds
- Red and green food colouring
- 300 g soft butter, (unsalted)
- 10 eggs separated (55g each)
- 1 tsp salt
- 100 g self raising flour (or all purpose flour with 1 tsp baking powder)
- 40 g chocolate rice
- 2 tsp vanilla extract
- 170 g caster sugar
Instructions
- 1
Grind Marie biscuits finely.
- 2
Mix grounded Marie biscuits with flour and salt and set aside.
- 3
Divide the coarsely chopped almonds equally into 2 bowls.
- 4
Mix red colouring to half of the chopped almonds and green colouring to the other half.
- 5
Dry the coloured almonds in the oven at low heat for 10 - 15 mins.
- 6
Separate egg yolks from egg whites.
- 7
Cream butter, add egg yolks and vanilla extract gradually. Beat until soft and fluffy for 10 mins.
- 8
Add the flour mixture to butter mixture and mix well.
- 9
Beat egg whites until foamy. Gradually add sugar and beat until egg whites form stiff peaks.
- 10
Add egg white mixture to butter mixture and fold gently.
- 11
Add in chocolate rice and coloured ground almonds into the batter and fold gently.
- 12
Carefully pour batter into a thoroughly greased bundt pan. Tap bundt pan lightly on a hard surface to remove any trapped air in the batter. Place towel below pan to protect table.
- 13
Bake in preheated oven at 180 C for about 40 - 50 minutes. Cake is cooked if skewer inserted into deepest part comes out clean.