Almond Bundt

Almond Bundt

A yummy bundt using almond meal and almond extract... it looks elegant, and is remarkably easy to prepare... just gotta remember a few key points, and you are guaranteed a firm, moist cake.

Nirmala Prem


  1. 1 Cup butter , softened
  2. 2 Cups castor sugar
  3. 4 eggs
  4. 1 2/3 Teaspoons almond extract
  5. 1 1/2 Teaspoons vanilla extract
  6. 2 1/2 Cups all purpose flour
  7. 1/2 Teaspoon salt
  8. 2 Teaspoons baking powder
  9. 1/2 Cup almonds , ground
  10. 1 Cup milk
  11. 250 Millilitres whipping cream
  12. 1/2 Cup almonds , sliced


80 mins
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    Preheat the oven to 175 degrees C.

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    Grease a 10 inch bundt mould with melted butter, and dust with flour. remove any excess flour from the mould, you want just an even coating.

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    Mix together the flour, baking powder, salt and ground almonds. set aside.

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    In a large mixing bowl, cream the butter and sugar until soft. it should become a pale yellow colour, and seems fluffy and light. you can use an electric cake mixer for this.

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    Add the eggs in one at a time, and mix well after each addition.

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    Add the almond and vanilla extracts.

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    Next, stir in the flour bit by bit, alternating with a bit of the milk, until both the flour and milk have been used up.

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    Pour the batter into the prepared bundt mould.

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    Bake in the preheated oven for about 60 minutes, until a toothpick inserted in the center comes out clean.

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    Remove from the oven and let it cool in the mould for around 10 minutes.

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    Now, invert the mould over a wire rack. the bundt should easily unmould itself onto the wire rack. cool for a further 10 - 15 minutes (till it reaches room temperature).

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    Transfer the bundt to a cake platter, and coat the top half with the whipped cream (dont be too perfect with the cream, just mish-mash it on top... the rough, rustic look has got a unique charm about it!)

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    Now 'stick' the sliced almonds onto the whipped cream. the bundt is ready to be served.

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