Hazelnut Bundt Cake Recipe / Gluten Free
Ingredients: Hazelnut Flour (%54), sugar, corn strach. May contain soy, milk, nuts, peanuts, celery, sesame seeds, mustard, sulphite, shell fruit.
Ingredients to add: 60 g (2.12 oz) of butter, 2 eggs, 100 ml (3.38 oz fl) of water, 6 g of mother yeast for cakes Molino Rossetto.
- Beat the eggs
- Add to the Hazelnut Mix butter, water and yeast
- Mix with an electric beater or a wooden spoon until the mixture is soft and smooth
- Pour the mixture into a cake tin that you have greased with butter and bake at 180ºC (356ºF) for approximately 25-30 minutes
- Take the cake out of the oven and dust it with icing sugar