Aragonese Almendrado Bundt Cake

Ingredients

In this Aragonese adaptation of the Bundt cake, we incorporate the essence of Aragonese cuisine by using almonds as the star ingredient. The addition of orange blossom water adds a distinct floral note, which is commonly found in Aragonese desserts. The cake is also dusted with powdered sugar, a traditional finishing touch in Aragonese baking. We alse have the original recipe for Bundt Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 3g
• Carbohydrates (total, sugars): 47g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a Bundt cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, ground almonds, sugar, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, almond extract, milk, and orange blossom water.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared Bundt cake pan and smooth the top.
6. 6.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Use freshly ground almonds for the best flavor and texture in the cake.
• Orange blossom water — Ensure you use a high-quality orange blossom water to achieve the desired floral aroma in the cake.

Tips & Tricks

• For an extra touch of Aragonese flavor, sprinkle some toasted almond slices on top of the cake before serving.
• If you prefer a stronger almond flavor, you can increase the amount of almond extract slightly.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• To ensure the cake doesn't stick to the pan, thoroughly grease and flour the Bundt cake pan before pouring in the batter.
• Allow the cake to cool completely before dusting it with powdered sugar to prevent the sugar from melting.

Serving advice

Slice the Aragonese Almendrado Bundt Cake into generous portions and serve it on a dessert plate. Accompany it with a cup of hot coffee or tea for a delightful afternoon treat.

Presentation advice

To enhance the presentation of the Aragonese Almendrado Bundt Cake, place it on a decorative cake stand or platter. Dust the top generously with powdered sugar and garnish with a sprig of fresh mint or a few edible flowers.