Rating: 4.21 stars
33 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 - (9 inch) Bundt cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.

    Advertisement
  • In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.

  • In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.

  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

421 calories; protein 6.7g; carbohydrates 49.3g; fat 23.5g; cholesterol 102.7mg; sodium 281.6mg. Full Nutrition
Advertisement