Hazelnut Praline Bundt Cake
By OcadoLife
Published on 08 December 2022
This Hazelnut Praline Bundt Cake from the first ever Bake Off champion, Edd Kimber, is a snow-capped pound cake with hazelnut and white chocolate glaze that’s easy to rustle up and keeps well. This recipe contains enough nuts for your food processor to run, so you’ll have some nut butter left over. Spread it on toast or mix with lemon juice and garlic to spoon over cooked green veg. Time and servings
1 hr 40 minsTotal time
15Servings
20 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 270 g of unsalted butter, at room temperature, plus extra for the tin
- 300 g of plain flour, plus extra for the tin
- 200 g of blanched hazelnuts, toasted
- 40 g of light brown sugar
- 350 g of caster sugar
- 1 tsp of vanilla bean paste
- 4 large eggs
- 0.25 tsp of bicarbonate of soda
- 185 ml of soured cream
- 100 g of white chocolate, finely chopped
- 60 ml of double cream
- 1 tbsp of desiccated coconut, pulsed to a fine texture in a blender
- 0.5 tsp of sea salt
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a (23.5cm x 9cm) bundt tin with butter and dust inside with flour.Step 2
For the filling, blitz the hazelnuts in a food processor until finely chopped. Set half aside. Continue to pulse the remaining nuts for around 10 mins to a thick but spreadable nut butter. In a bowl, combine 2 tbsp of the nut butter (see tip, above, for how to use the remainder), 70g chopped hazelnuts and the light brown sugar, mixing to form a crumbly paste. Set aside.Step 3
In a large bowl, beat the butter, caster sugar and vanilla with an electric mixer for 5 mins, until light and fluffy. Beat the eggs in one by one. In another large bowl, combine the flour, salt and bicarbonate of soda. Add the flour mixture to the cake batter in 3 parts, alternating with the soured cream, beating until just combined.Step 4
Scrape half the batter into the tin; dollop over the sugary hazelnut paste (reserving 2 tbsp for the glaze). Top with the remaining batter and level. Bake for 1 hr 15 mins, or until the cake springs back when lightly pressed and a skewer comes out clean. Set aside for 10-15 mins before inverting onto a wire rack to cool completely.Step 5
To make the glaze, melt the white chocolate, cream and 2 tbsp reserved hazelnut paste in a pan over a low heat to make a thick ganache. Pour over the cake, letting it drip down the sides. Sprinkle on the remaining chopped hazelnuts and the coconut. Keeps, covered, for up to 4 days.