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Barley and Hazelnut Bundt Cake
LE RICETTE DI MICOL8Ingredients
65Minutes
730Calories
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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
US|METRIC
4 SERVINGS
- 180 grams barley flour
- 180 grams plain yogurt
- 200 grams raw sugar
- 100 grams hazelnuts
- 3 eggs
- 60 grams vegetable oil
- 2 tsp. baking powder
- 1 vanilla bean (or 2 tsp. vanilla extract)
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Directions
- Preheat the oven to 180C.
- Finely grind the hazelnuts in the food processor.
- Combine the barley flour, the sugar, the ground hazelnuts, and the baking powder in a bowl.
NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol165mg55% |
| Sodium340mg14% |
| Potassium390mg11% |
| Protein14g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber6g24% |
| Sugars53g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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