Bunt cake with nuts and rye


A healthier old fashioned cake. I made this recipe for the norwegian lifestyle magazine Feelgood a little while ago, I tweaked an old recipe I got from my mother in law.

You need:

100 g Room temperature butter
175 g Sugar
2 eggs
100 g Ground hazelnuts
1 dl milk
50 g rye flour
50 g all purpose flour
1 ts baking powder
Raspberry jam
Powdered sugar
Rosepetals and raspberries for decoration
Beat butter and sugar white and fluffy and add one egg at the time into the butter and sugar mixture.
Add hazelnuts and milk, stir until smooth.
Sift rye, all-purpose flour and baking powder in to the mixture and stir it in carefully to a nice and smooth batter.
Pre heat oven to 175 C
Use a bunt cake mold.
Brush the mold with melted butter and sprinkle it with flour and ground nuts
Pour the batter in the mold ad bake the cake in the middle of the oven for about 45 minutes.
When the cake is ready, take it out of the oven and let it cool in the mold.
Gently remove the cake from the mold when it is still luke warm and brush some jam on the cake.
In a bowl mix 1 ts jam and 1 tbsp water, add powdered sugar until you get a nice smooth glaze. Cover the cake with the  glaze and decorate with raspberries and rose petals