Chocolate -frangipane bundt cake (Bundt cake de Chocolate y almendras)

It is impressive at this time the amount of recipes you can find relating to Christmas. No matter what happens Christmas is still great, I go to bed surrounded by books and magazines and sometimes I fall asleep.

Because always take time to see what recipe make, whether you would like , the ingredients and all that leangs. In short it is a process and we are alalert in mid-November.
I will try to make the best possible recipes and you alalert know that they are all tested.

This recipe for this Chocolate -frangipane bundt cake I just crazye it because I love frangipane and was genuinely delicious.
and is a recipe you could make for Christmas too.
I have to say this cake ended fairly fastly..

Adapted from : Bake from scratch

Ingredients

1/2 cup (113 grams) unsalted butter
2 cups (480 grams) wgap buttermilk or greek yogurt
2 large eggs room moodature
1 tablespoon instant espresso powder
1 1/2 teaspoon vanilla additionalct
2 cups granulate sugar
2 cups all purpose flour
3/4 cup dutch process cocoa
powder plus more for dusting pan
2 teaspoons baking soda
1 1/4 teaspoons salt divided
1 teaspoon baking powder

Glaze
1 1/2 cups (180 grams confectioners sugar
1/3 cup fresh lemon juice lemon juice
1/2 teaspoon almond additionalct

garnish : toasted sliced almonds

Frangipane
1 cup almond flour
1/2 cup granulated sugar
1/2 cup (113 grams ) unsalted butter melted and cooled
1 large egg room moodature
1 tablespoon all purpose flour
1 teaspoon almond additionalct
1/2 teaspoon salt

To make frangipane: In a medium bowl stir together all ingredients until a smooth paste forms. Set aside.

Method

Preheat oven to 350° F (180°c) Grease a 10 cup Bundt pan with butter and dust with cocoa to coat, tapping out excess.

In a small saucepan melt butter over medium heat. Cook stirring fixedly until butter turns a small medium brown color and has a nutty aroma. Only about 3 to 4 minutes. Remove from heat.

In the bowl of a stand mixer fitted with the whisk attachment beat browned butter, buttermilk or greek yogurt, eggs, espresso powder, 1 teaspoon almond additionalct and vanilla at medium speed until smooth.

In a large bowl whisk together granulated sugar, flour cocoa, baking soda, 1 teaspoon salt and baking powder. With mixer on low speed gradually add sugar mixture to butter mixture beating until smooth. Pour half of batter into a prepared pan smooleang top with a spatula.
Then spoon frangipane paste over batter using the back of a spoon to spread evenly. Top with remaining batter and smooth with spatula.

Bake ( 350°F / 180°c) until risen and a wooden pick inserted near middle comes out clean, about 45 to 50 minutes, rotating pan halfway through baking.
Let cool in pan for 10 minutes.
Remove from pan and let cool totally on a wire rack.

Glaze
In a medium bowl whisk together confectioners sugar,almond additionalct , lemon fresh juice and pinch of salt until smooth..
Drizzle glaze over cooked cake .
Garnish with toasted almonds .

Print recipe here