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Eggnog Marble Bundt Cake

updated

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Ingredients for 1 servings:

  • 250 g sugar, fine (baking sugar)
  • 1 packet of vanilla sugar (bourbon vanilla)
  • 120 g flour, sifted
  • 130 g cornstarch
  • 1 packet of baking powder
  • 5 eggs
  • 250 ml egg liqueur
  • 125 ml oil (corn germ oil)
  • 3 tbsp Nutella

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick recipe for fine marble cake with egg liqueur and Nutella

Preheat the oven to 170°C. Mix the flour with the baking powder and cornstarch, then sift. Beat the eggs with the sugar and vanilla sugar with a hand mixer for 3-5 minutes until frothy, then add the oil and egg liqueur and continue beating. Then lightly stir in the flour mixture; do not beat at this point! Pour 2/3 of the batter into a buttered and floured Bundt pan. Stir the Nutella into the remaining third. Pour the dark batter onto the light batter and marble it with a fork or skewer. Bake at 170°C for about 1 hour. Tip: I use butter-flavored corn oil!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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