Bundt Cake with Walnuts
40 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 160 °C. Thoroughly grease the Bundt cake pan with butter and dust with coarse flour.
Melt the butter in a saucepan. Separate five eggs into yolks and whites into two bowls. Whisk the egg whites into stiff peaks. Whisk the yolks and one whole egg with sugar until foamy. Add milk, butter, flour, chopped walnuts, and cocoa. Mix everything thoroughly and finally, carefully fold in the egg white peaks in batches.
Pour the batter into the prepared pan, place it in the preheated oven, and bake for 35–40 minutes. After baking, immediately turn the Bundt cake out of the pan onto a wire rack. Once cooled, sprinkle the Bundt cake with powdered sugar.
Chef's tip
The egg white peaks must be so stiff that they don't fall out of the bowl when turned upside down. After baking, insert a skewer into the Bundt cake. If sticky batter appears on the skewer, bake the Bundt cake for another 5 minutes and repeat the skewer test. If the Bundt cake cannot be turned out, cover the inverted pan with a cold, wet cloth. After a while, it will release itself. You won't need such help, however, if you thoroughly grease the pan with lard instead of oil or butter. You can also dust it with breadcrumbs instead of flour. You can add raisins to the batter. While still hot, you can brush the Bundt cake with melted butter and immediately sprinkle it with powdered sugar.