Barley and Hazelnut Bundt Cake

Le ricette di Micol
Reviews(1)
Barley and Hazelnut Bundt Cake
31
8
730
65

Description

Rich in flavor and texture, this Barley and Hazelnut Bundt Cake is made with no butter, instead opting to use plain yogurt and oil to make the batter. Sweetened with raw sugar, this cake is a healthier alternative when you are looking for something tasty to bake. Lightly flavored with vanilla, this cake incorporates ground hazelnuts into the cake batter for an additional buttery and nutty flavor. Bake time for this bundt cake is 35 to 40 minutes.

Ingredients

180 grams barley flour
180 grams plain yogurt
200 grams raw sugar
100 grams hazelnuts
3 eggs
60 grams vegetable oil
2 teaspoons baking powder
1 vanilla beans (or 2 tsp. vanilla extract)

Directions

1Preheat the oven to 180C.
2Finely grind the hazelnuts in the food processor.
3Combine the barley flour, the sugar, the ground hazelnuts, and the baking powder in a bowl.
4Quickly combine the eggs, the yogurt, the oil, and the vanilla seeds in another bowl.
5Add the dry ingredient to the bowl with the wet ingredients, stir quickly to combine and pour the batter in a bundt cake pan which has been buttered and floured.
6Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7Remove the cake from the oven and cool.
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NutritionView more

730Calories
Sodium14%DV340mg
Fat55%DV36g
Protein27%DV14g
Carbs31%DV93g
Fiber24%DV6g

PER SERVING *

Calories730Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat4g20%
Trans Fat0g
Cholesterol165mg55%
Sodium340mg14%
Potassium390mg11%
Protein14g27%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate93g31%
Dietary Fiber6g24%
Sugars53g106%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.