Bundt cake with nuts and coffee {without milk – sans gluten}

Bundt cake aux noix

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 ?!

Walnut bundt cake recipe

Bundt cake aux noix café

Bundt cake with nuts and coffee {without milk - sans gluten}
Pour 8 minis or a large
To print
Ingredients
  1. 250 g of fresh shelled walnuts
  2. 100 g cane sugar
  3. 4 eggs
  4. 80 g rice flour
  5. 80 g vegetable margarine
  6. 1 pinch of salt
  7. 1 baking powder
  8. COFFEE FROSTING
  9. 1 restricted (or 1,5 strong coffee flavor)
  10. 80 g icing sugar
Preparation
  1. Preheat the oven to 170°.
  2. Separate the whites from the yolks and beat the yolks with the sugar until the mixture turns white.
  3. Melt the margarine and add it to the yolks/sugar mixture..
  4. Then add the flour and yeast, mixing gently, then the chopped nuts.
  5. Beat the egg whites with a pinch of salt then add thoroughly to the mixture..
  6. Pour the mixture into non-stick molds (1 big or 6-8 minis).
  7. Bake 20-25 minutes for minis (or 45 minutes for a big).
  8. Unmold and leave to cool on a rack.
  9. For the icing, mix together the icing sugar and lukewarm coffee then pour over the cakes.
aime & mange https://aime-mange.com/
Bundt cake aux noix recette

Bundt cake aux noix et café {sans lait - sans gluten}

Emilie

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12 Comments
  • Audrey
    30.11.16

    Wow they are superb!! Very good idea, this simple coffee frosting!

  • night
    30.11.16

    Oh they are super tempting !

  • Sarah
    1.12.16

    Yes, 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
      14.12.16

      Thank you very much Sarah for your super adorable comment 😉

  • Chocolate cream
    2.12.16

    Hmmm that makes me want ! Very comforting in this cold !

  • Angeline Gambs
    29.9.18

    bonjour,

    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., est-ce que cela est compensée par les noix?
    Thank you for your reply,
    Angeline

    • Emilie
      15.10.18

      Bonjour Angeline, oui la quantité de farine est faible car les noix hachées apportent la texture et le moelleux aux gâteaux 😉

      • Angeline Gambs
        14.11.18

        Merci pour votre réponse Emilie.
        Ce gâteau est effectivement très bon et d’ailleurs j’en ai refait un aujourd’hui.
        Il me permet d’écouler les noix

        Angeline

        • Emilie
          20.11.18

          Oh super qu’il vous ai plu ! Bonne cuisine 😉