Remember the one from last week? The one that got away? I baked it again because we never got to taste it. Maybe it wasn’t a good idea to bake something for the first time and give away without knowing… When my friend returned the plate she told me it was lovely but still.
This time I used a Kugelhopf Bundt pan, didn’t use the crumb topping because it would be turned upside down anyway. Almond meal was substituted by finely ground hazelnuts. This recipe only fills the pan halfway but as you can see it turns out lovely!
Another thing I changed –and that is something I am not sure about- is that I used 4 medium eggs instead of the 3 large that are stated in the recipe.
The ones I buy are usually pretty big (weigh about 55 gr) and so I normally use just the amount of eggs given.
- this cake keeps very well. Had it covered on the counter for two days, no problem
- although I subbed hazelnut for almonds it still had a distinct almond flavour. One of the boys thought there was marzipan or almond paste in it.
- I can relate to that because the mouthfeel is very very moist and just a little on the “gritty” side from the nut meal.
- Not much butter in here but a very filling cake. Rich wouldn’t be the right word, full of flavour, nutty, moist and a one-slice-per-serving cake. (For me anyway, the boys however….)