• 220 g butter
• 6 egg yolks, Size M     
• 6 egg whites
• 120 g of icing sugar
• 100 g sugar, possibly brown cane sugar
• 100 g white chocolate
• 140 g of almonds, peeled and finely grated
• 200 g of flour
• 2 teaspoons of baking powder (Weinstein baking powder)
• 2 tablespoons of rum or amaretto
• 80 ml of whipped cream
• 1 sachet of vanilla sugar
• Pinch of salt

Almond Bundt cake


1. Preheat the oven to around 170°.

2. Mix the butter until creamy and then blend in the salt, icing sugar and vanilla sugar. Add the yolks one by one, until the mixture becomes creamy. Stir the chocolate together with the rum or amaretto and then add the almonds and cream. Beat the egg whites until they form peaks, adding granulated sugar if required.

3. Mix in the flour and baking powder and then fold the beaten egg whites into the mixture. Pour the mixture into a well-greased Bundt cake tin dusted with flour and bake for around 50 to 60 minutes.

4. Leave to cool and then tip the Bundt cake out onto a cake platter and top with the icing sugar before serving. Serve with whipping cream with cinnamon and vanilla sugar.