Almond Bundt cake

We don’t often go to a restaurant. Probably the upbringing in 80’s and 90’s in Poland where there were hardly any good places to eat is responsible for it. But we do love dinner parties. Nothing fancy, just getting together with friends, over a simple dinner is such a pleasure. The music and ambient are total to you.

I’m a cake lady. I can’t deny it. It makes me happy to make a cake. Luckily it looks like most people like when I bring cakes. So it’s great it works for everybody.

I’m obsessed with Bundt cakes lately. I’ve even created a tag for them. I love the simplicity, flavor and look.

And if you are a blogger and need to keep a few slices just to be able to take photos of them, they will look and taste great even after a few days.

Almond Bundt cake

Recipe adapted from Moje wypieki


  • 250g butter, cubed
  • 1/2 cup water
  • 220g caster sugar
  • 1 Tbsp vanilla sugar
  • 160g plain flour
  • 110g ground almonds
  • 3 tsp baking powder
  • 2 Tbsp cocoa powder
  • 4 eggs, egg yolks and whites separated
  • 50g chopped almonds


Preheat the oven to 175°C/155°C fan. Butter and flour a 2-liter capacity Bundt pan. Place the butter, water, sugars in a saucepan over a low heat until sugar dissolves. Take off the heat and let it cool down (it can be warm when you add it to the rest of the ingredients, but when it’s too hot it will scramble the eggs). Sift the flour, ground almonds, baking powder, and cocoa powder. Mix it with the cooled down butter mixture in a big bowl, until smooth, but don’t over beat it. Add in the egg yolks and chopped almonds and whisk to combine. In a separate bowl beat egg whites until stiff. Fold in gently into the rest of the mixture. Pour mixture into the prepared Bundt pan. Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.

almond bundt cake

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