This bundt cake is a very special cake for me, it is one that reminds me of my childhood. It is a vanilla sponge flavoured with Eierlikör (Advocaat). I always remember my Oma making this for family get togethers during the summer.
It is a fairly simple cake, and really quick to throw together. The recipe calls for a Kugelhopf tin but I found it works beautifully in any bundt tin. The drizzle of chocolate was only added for special occassions but I think it suits ot so well I couldn’t resist (and of course I am a total, self-confessed chocoholic. No apologies necessary). You can always just give it a dusting of icing sugar if you want instead of the ganache.
Eierlikör or Advocaat is a Dutch liquer, typically made from eggs, sugar and brandy, although there are plenty of different blends out there using honey, evaporated milk and vodka. It is a creamy liquer with a custard-like flavour, similar to egg-nog. For this recipe I used Warnicks Advocaat, which I picked up in my local supermarket.
Although I made this in the height of summer for Sunday Baking Club’s European theme I imagine this would be perfect at Christmas. I am super happy with how this tuned out, and especially because it got the nod of approval from my family.
[translated and adapted from Dr. Oetker]
For the tin:
- knob of butter & a couple of spoonfuls of plain flour [alternatively you could use cake release]
1 tsp Vanilla Extract
250ml Vegetable Oil [I used sunflower]
125g Plain Flour
250g Icing Sugar
4 tsp Baking Powder
5 Medium Eggs
Chocolate Drizzle [optional]:
- 50g Dark Chocolate
- 40g Butter Unsalted Butter
- Preheat your oven to 160°c fan
- Melt the knob of butter and brush it all around the tin, dont forget the funnel in the middle. Then sift a couple of spoonfuls of flour around the tin until its all covered before turning upside down and tapping it on the surface to remove any excess flour.
- Sift the flour, cornflour, icing sugar and baking powder into a bowl before adding the oil, advocaat and eggs. Using either a stand mixer with a paddle attachment or an electric mixer using the beater attachment, mix until well combined, smooth and creamy in colour.
- Pour into your prepared bundt tin and bake in the oven for 1hour or until a skewer comes out clean and it is nice and golden on top.
- Leave to cool on a cooling rack in the tin for 15 minutes before turning it out and letting it cool completely.
- If you are going to do a chocolate drizzle make it now as the cake is cooling. Put your chopped chocolate in a small bowl and set aside. Then melt the butter in a small pan, once melted pour over your chocolate wait a few second and then mix it all together until it is smooth and glossy. Pour the ganache into a piping bag, snip off the end (watch out it is runny so you may want to just put your finger on the end to stop it until you are in position). Then pipe it down the cake.