To start this post I should first of all apologise for leaving you alone for so long. Been a while since I updated you so it might be time to fill you in in the two very exciting changes that are happening to us right now. First we are going to move house and we got ourselves a little renovation project. So most of our time is now spent getting quotes, checking products and on other peoples blogs for inspiration.
And another big change will be the arrival of our baby boy in summer. Very exciting! Now you know why I haven't been posting about cakes and other treats. Not that I don't think about them but it's all about eating rather than baking and photographing I'm afraid : )
To make it up to you here is a very simple bundt cake recipe from my nan. If you don't have ground hazelnuts use ground almonds or maybe dessicated coconut.
This recipe is for a small cake but if you use a regular size tin just double the quantities.
HAZELNUT BUNDT CAKE
125g light brown sugar
150ml sunflower oil
pinch of salt
125g self-raising flour
1 tbsp baking powder
100g ground hazelnuts
pinch of ground cinnamon
dash of rum
100g dark chocolate
handful of krokant (hazelnut brittle)
Pre-heat the oven to 160°C and butter the baking tin. Mix the oil, sugar and eggs and beat until pale and fluffy (with a handheld mixer for about 5 min). Mix the flour and baking powder and sift in the bowl to the other ingredients. With the handheld blender mix and slowly add the ground hazelnuts and rum. Spoon in the baking tin and bake for about 20-30 minutes. Leave to cool, glaze with melted chocolate and cover or sprinkle with krokant.