Chocolate hazelnut bundt cake
I used a 3 liter bundt tin for this cake. Letting the cake cool before turning out is essential to getting it out in one piece! Do not be too impatient!
self raising flour
almonds roasted and chopped
icing sugar to serve
Preheat the oven to 180˚C. Make sure you grease the tin with melted butter in every nook and cranny and dust with a little flour, Tap out all the excess flour and set aside.
Add the selfraising flour, sugar, cacaopowder and salt together in a bowl and mix.
In another bowl mix the yogurt, eggs and vanilla. Whisk and than add to the dry ingredients
Add the melted butter as the last ingredient and stir through until smooth
Add your chopped nuts, briefly mix and pour into your bundt tin
Bake in the oven for 40 minutes or until a skewer comes out clean when inserted. Leave to stand for 10 minutes before turning out onto a cooling rack
This recipe is from
In Simone's Kitchen