Name: Muscovado bundt cake with hazelnut meal and orange juice.
Yield: 8
Ingredients: 370 gr all purpose flour; 250 gr soft butter; 250 gr muscovado sugar; 130 gr hazelnut meal; 4 eggs; 1 organic orange ( juice and zest); 1 bag baking powder; 1 pinch kosher salt

Muscovado bundt cake with hazelnut meal and orange juice.

Servings

Ingredients

370 gr all purpose flour
250 gr soft butter
250 gr muscovado sugar
130 gr hazelnut meal
4 eggs
1 organic orange ( juice and zest)
1 bag baking powder
1 pinch kosher salt

Servings

Ingredients

370 gr all purpose flour
250 gr soft butter
250 gr muscovado sugar
130 gr hazelnut meal
4 eggs
1 organic orange ( juice and zest)
1 bag baking powder
1 pinch kosher salt

Instructions

Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it's time, insert a toothpick to see if the cake is ready.
Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.