John Myers
Holiday – Bundt Cake
The perfect holiday – bundt cake recipe with a picture and simple step-by-step instructions.
- 200 g Marzipan
- 400 g Flour
- 250 g Soft butter
- 150 g Sugar
- 100 ml Cream
- 7 Eggs
- 80 g Unsalted pistachios, peeled
- 2 tsp Baking powder
- 2 tsp Baking soda
- 4 drops Bitter almond oil
- Powdered sugar
- Preheat the oven to 180 °. Grease a bundt pan and dust with flour or semolina.
- Grind the pistachios.
- Mix flour with baking powder and baking soda. Cut the marzipan into small pieces and stir in the butter until creamy, gradually stir in the eggs. Skip the sugar, bitter almond oil and cream. Slowly add the flour and stir in until a homogeneous dough is formed.
- Remove 2 / 3 of the dough and set aside. Stir the pistachios into the rest of the batter.
- Fill the Gugelhupfform, start with a third of the light-colored dough, then half of the pistachio dough, again a third of the light-colored dough, half of the pistachio dough and as the top layer the light-colored dough.
- Bake in the oven and at 180 ° for about 55-60 minutes.
- Let cool slightly and fall out of the mold. Sprinkle with powdered sugar. Finished!
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