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Crispy Bundt Cake

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Ingredients for 1 servings:

  • 250 g margarine (Rama)
  • 250 g sugar
  • 4 eggs
  • 1 pinch of salt
  • 125 ml eggnog
  • 250 g flour
  • 1 tsp baking powder
  • 150 g sweets (Daim sweets), roughly chopped
  • Fat and breadcrumbs for the form
  • possibly powdered sugar or chocolate coating

Instructions

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

with egg liqueur and Daim sweets

Beat the Rama with the sugar, eggs, and salt until frothy. Add the egg liqueur. Fold in the flour and baking powder. Fold in the crushed Daims. Grease a Bundt pan and dust with breadcrumbs. Preheat the oven to 175°C (150°C fan oven). Pour the batter into the pan and bake for about 1 hour. Test for doneness with a wooden skewer. Let the cake cool in the pan for 10 minutes, then turn out onto a sieve. Decorate with powdered sugar or chocolate coating, if desired. It tastes wonderful without it, though.

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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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