Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Icing
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Cake mixture
Place the butter in a bowl, mix in the sugar and salt using the whisk on a mixer. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest and half of the juice. Combine the flour and baking powder, mix into the cake mixture along with 3/4 of the almond slivers. Transfer the cake mixture to the prepared tin, top with the berries, press down gently. Sprinkle with the remainder of the almond slivers, the remainder of the lemon juice and the sugar.
Bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
Icing
Combine the icing sugar and lemon juice, drizzle over the bundt cake, leave to dry. Garnish the cake with berries.
| Note: | You can use frozen berries instead of fresh berries. |
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