Exactly the cake for a rainy autumn day.
- 250g Soft, Unsalted Butter
- 250g Sugar
- 1 tsp Vanilla Extract
- 6 medium Eggs, separated
- Pinch of Salt
- 150g Plain Flour
- 50g Cornflour
- 1 Tbsp Cocoa Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 Tbsp Baking Powder
- 150g Blanched Hazelnuts
- 120g Icing Sugar
- 2 Tbsp Cinnamon
- 2 Tbsp Milk
- 50g Hazelnuts for Decoration
Blitz the Hazelnuts in a food processor. They don’t have to be super finely ground if you prefer a bit more texture in your cake. Roast them in a dry pan over a medium heat for a few minutes, stirring them continuously until they have taken on a light brown colour and smell nutty. Transfer them into a bowl and let them cool down.
Grease and flour a Bundt tin and preheat the oven to 180 degree C (160 Fan).
Separate your eggs and place the egg whites in a grease free, clean bowl. Start whipping them and add the salt as soon as bubbles start forming. As soon as they’re starting to stiffen add about 50-75g of the caster sugar and keep whipping them until the egg whites have turned into a stiff, glossy meringue mixture. Adding sugar will make it easier to incorporate the whipped egg whites into the batter later. Set aside.
Cream the soft, unsalted butter, the rest of the sugar and vanilla extract together for about 3-4 minutes until the mixture is light in colour and fluffy in texture. Scrape the bowl down and mix for another minute.
Add the egg yolks in 3 stages, mixing very well in between until they’re completely incorporated before adding the next lot. Scrape the bowl down again and mix for another few seconds.
Combine flour, cornflour, baking powder and spices and add them to the batter. Mix in on a slow speed. Add the hazelnuts at this point as well. When the dry ingredients are well incorporated add about a quarter of the meringue mixture and mix it in using your hand/stand mixer. This will loosen the batter up and now we can add the rest of the meringue and fold it in gently using a spatula or metal spoon.
When the egg whites are folded in completely transfer the batter to the Bundt tin and bake it on the middle shelf of the oven for about 55-60 minutes.
You can remove the cake from the oven as soon as a skewer comes out clean but you’d rather take it out 2 minutes to early then too late as it dries out quickly when overbaked (timing is key here!)
Let it cool down completely before carefully releasing it from the tin using a small cranked pallet knife.
Roughly chop and roast the hazelnuts set aside for decoration in a dry pan as described before.
To make the glaze combine icing sugar and cinnamon and slowly add the milk, mixing continuously. Glaze always wants to look a bit thicker then you’d think it should be. If you do think it’s too thin just add some more icing sugar, if you think its too thick, add milk.
Drizzle it over the Bundt cake and sprinkle the roughly chopped hazelnuts over the crown of the cake.
Wait until the glaze has set before serving.