Try my granny's easy recipe for German Hazelnut Bundt Cake with ground nuts, espresso, and Nutella! A traditional German Bundt cake recipe.
Preheat the oven to 160 C / 320 F. Separate 5 of the eggs and lightly toast the nuts in a pan and let them cool. You can also roast whole nuts in the oven, let them cool and grind finely in a spice grinder or food processor.
Melt the Nutella a bit in the microwave or in a water bath. Let cool down.
Beat softened butter and sugar for a few minutes until white, fluffy and creamy and then stir in first the whole egg, then the yolks of the separated eggs. Mix the flour, baking powder, salt, and nuts and fold in along with the espresso. Don't stir too long.
Now halve the dough and mix one half with the melted Nutella and the other with the liqueur.
Beat egg whites until stiff and fold one half of under each one of the batters making sure not to whip out all the air.
Grease a bundt cake pan and sprinkle with flour or semolina.
First, pour in the dark batter mixture, then the light liqueur laced batter.
Marble both layers in a spiral shape with a fork or knitting needle and bake on the middle rack for 60 minutes. Cover with foil it it gets dark.
After baking, let it cool for 15 minutes before inverting onto a cake plate.
I used my homemade German Egg Liqueur for this recipe but any cream-based liqueur works