Barley and Hazelnut Bundt Cake Recipe | Yummly

Barley and Hazelnut Bundt Cake

LE RICETTE DI MICOL
8Ingredients
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
  • 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 bean (or 2 tsp. vanilla extract)
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    Directions

    1. Preheat the oven to 180C.
    2. Finely grind the hazelnuts in the food processor.
    3. Combine the barley flour, the sugar, the ground hazelnuts, and the baking powder in a bowl.
    View 4 More StepsDiscover more recipes from Le ricette di Micol

    NutritionView More

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