Bundt cake with nuts and coffee {without milk – sans gluten}
Vous savez sûrement déjà que je vis à Grenoble, et son emblème est bien évidemment la noix de Grenoble. À la maison nous en mangeons beaucoup et ça tombe bien car nous sommes en pleine période de cueillette des noix, mais ce que je pense moins souvent à faire c’est à la cuisiner. Il y avait quand même déjà les recettes des tartines chèvre, honey and nuts ou la recette du mont d’or aux noix et romarin mais rien en sucré ! Je répare un peu tout ça aujourd’hui avec ce bundt cake aux noix et au café. Alors certes, the chore of cracking the nuts is a bit long but you can really see the difference with already shelled nuts, we are purists or we are not ! For the coffee, I even had fun making my frosting with a vanilla flavored ristretto and I must say that I really liked it, it goes perfectly with the walnut. I chose to make the bundt cakes in a mini version, but you can absolutely make a big one with the same proportions, I tell you the cooking time in the recipe.
If you are greedy, you can even serve this cake with a vegetable milk custard, at the same time the arrival of cold justifies some cracking, non ?!
- 250 g of fresh shelled walnuts
- 100 g cane sugar
- 4 eggs
- 80 g rice flour
- 80 g vegetable margarine
- 1 pinch of salt
- 1 baking powder
- COFFEE FROSTING
- 1 restricted (or 1,5 strong coffee flavor)
- 80 g icing sugar
- Preheat the oven to 170°.
- Separate the whites from the yolks and beat the yolks with the sugar until the mixture turns white.
- Melt the margarine and add it to the yolks/sugar mixture..
- Then add the flour and yeast, mixing gently, then the chopped nuts.
- Beat the egg whites with a pinch of salt then add thoroughly to the mixture..
- Pour the mixture into non-stick molds (1 big or 6-8 minis).
- Bake 20-25 minutes for minis (or 45 minutes for a big).
- Unmold and leave to cool on a rack.
- For the icing, mix together the icing sugar and lukewarm coffee then pour over the cakes.
Emilie
Audrey
30.11.16Wow they are superb!! Very good idea, this simple coffee frosting!
Emilie
14.12.16Thank you my beautiful 😉
night
30.11.16Oh they are super tempting !
Emilie
14.12.16Thank you Gabie !
Sarah
1.12.16Yes, cute little bundt cakes!! they are superb, with the walnut + icing decoration it really looks amazing! The photos are sublime, we really want to bite into it, especially since break time is quickly approaching…
Emilie
14.12.16Thank you very much Sarah for your super adorable comment 😉
Chocolate cream
2.12.16Hmmm that makes me want ! Very comforting in this cold !
Emilie
14.12.16Yes !!!! Thank you very much 😉
Angeline Gambs
29.9.18bonjour,
the walnut harvest was more than successful in our village this year, so this is a good idea to consume them. On the other hand, I am surprised by the low quantity of flour., is this compensated by the nuts?
Thank you for your reply,
Angeline
Emilie
15.10.18Hello Angeline, yes the quantity of flour is low because the chopped nuts bring texture and softness to the cakes 😉
Angeline Gambs
14.11.18Thank you for your response Emilie.
This cake is actually very good and in fact I made one again today.
It allows me to dispose of the nuts…
Angeline
Emilie
20.11.18Oh great that you liked it ! Happy cooking 😉