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| General Category : Cakes |
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| Food Group : Eggs, Grains, Nuts, Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Bake |
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For the richest flavour in the centre whirl of this deeply chocolaty Bundt cake, use almond butter made from roasted almonds.
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Ingredients
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2/3 cup (150 mL) almond butter |
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1/3 cup (75 mL) granulated sugar |
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1/3 cup (75 mL) cream cheese, softened |
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3 egg yolks |
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1/3 cup (75 mL) finely chopped toasted almonds |
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2 tbsp (30 mL) all-purpose flour |
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Cake: |
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3/4 cup (175 mL) cocoa powder |
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3 oz (90 g) bittersweet chocolate, chopped |
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3/4 cup (175 mL) sour cream |
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3/4 cup (175 mL) unsalted butter, softened |
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1-2/3 cups (400 mL) packed brown sugar |
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1-1/2 tsp (7 mL) vanilla extract |
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1/2 tsp (2 mL) almond extract |
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2 eggs |
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1-3/4 cups (425 mL) all-purpose flour |
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1-1/2 tsp (7 mL) baking soda |
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1/2 tsp (2 mL) salt |
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Glaze: |
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3/4 cup (175 mL) icing sugar |
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2 tbsp (30 mL) (approx) almond liqueur, such as amaretto, or 1-3/4 tbsp/25 mL milk mixed with 1/4 tsp/1 mL almond extract |
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2 tbsp (30 mL) toasted sliced almonds |
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Preparation
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Beat together almond butter, sugar, cream cheese and egg yolks; stir in almonds and flour to make almond filling. Set aside.
Cake: In heatproof bowl, whisk together cocoa powder and 3/4 cup/175 mL boiling water; whisk in chocolate until smooth. Whisk in sour cream; set aside.
In large bowl, beat butter and sugar until fluffy; beat in vanilla and almond extracts. One at a time, beat in eggs. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of dry ingredients and 2 of wet to make batter.
Spoon slightly more than half of the batter into well greased 10-inch/3 L Bundt pan. Divide almond filling into quarters; between hands, roll each into 1-1/4-inch/3 cm diameter cylinders. Place on batter, end-to-end, to make ring around centre. Spoon remaining batter over top; smooth surface then lightly tap pan on counter.
Bake in centre of 350°F/180°C oven until just firm to the touch and tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for about 5 minutes. Carefully run knife around edge of pan; invert rack over pan, then unmould and let cool on rack.
Glaze: Stir icing sugar with liqueur until smooth, adding a little more liqueur if necessary to make just pourable. Spoon over top of cake, letting drizzle down sides; sprinkle with almond slices.
Makes 12 servings.
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Nutritional information
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Per serving: about 580 cal, 10 g pro, 33 g total fat (14 g sat. fat), 69 g carb, 4 g fibre, 125 mg chol, 309 mg sodium. % RDI: 11% calcium, 27% iron, 18% vit A, 30% folate.
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Source
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Homemakers Magazine: April 2007
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