Acacia honey does not crystallize. If you wish to use another type of honey and it has crystallized put the jar in warm water for a few minutes, it will immediately become fluid again.
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INGREDIENTS |
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Flour |
200 |
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g |
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Whole eggs |
1 |
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Yolks |
2 |
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Sugar |
120 |
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g |
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Shelled walnuts |
50 |
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g |
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Hazelnuts |
50 |
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g |
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Butter |
100 |
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g |
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Baking powder |
1/2 |
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packet |
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Vanilla flavouring (vanillin) |
1 |
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packet |
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Milk |
80 |
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ml |
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Salt |
1 |
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pinch |
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Acacia honey |
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as needed |
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Walnuts and hazelnuts |
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as needed |
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PREPARATION |
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| 1. |
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Bundt cake: cream together the sugar and the butter, at room-temperature. Add the eggs and yolks one at a time followed by the milk in a thin stream and then the chopped hazelnuts and walnuts. Sift together flour, vanilla, baking powder and a pinch of salt. Carefully mix together. |
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| 2. |
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Pour dough into buttered and flowered bundt pan. Bake in preheated oven at 180°C (350°F) for 60 minutes. Once done, remove cake from pan and cool on a wire rack. |
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| 3. |
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Decoration: use a pastry brush to coat the top and sides of the cake with the acacia honey. Roughly chop the walnuts and hazelnuts and distribute them over the honey. |
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CHEF'S NOTE |
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Find a bundt pan |
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"Picolit dei Colli Orientali del Friuli" or a "Cinque Terre Sciacchetrà" |
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