INGREDIENTS |
Chocolate and Mint Pistou
- 40g blanched almonds
- 70g Mövenpick 72% cocoa chocolate
- ½ a handful of fresh mint
- 2 tbsp peppermint syrup
- 10ml olive oil
Bundt cake
- 200g butter
- 4 eggs
- 400g flour
- 250ml milk
- 80g icing sugar
- 1 sachet vanilla sugar
- 100g granulated sugar
- 1 sachet baking powder
- 3 – 4 tbsp cocoa powder, sifted
- 2 tbsp peppermint syrup
PREPARATION |
1. For the chocolate and mint pistou, roughly chop the chocolate.
2. Wash the mint, pat dry and roughly chop. Combine all the ingredients in a food processor and blend into a fine paste.
3. For the bundt cake, grease the bundt cake tin with butter and dust with cocoa powder.
4. Separate the eggs.
5. Cream the softened butter with the egg yolks, add the icing sugar and vanilla sugar and beat until pale and fluffy.
6. Whip the egg whites until stiff, gradually adding the granulated sugar as you go.
7. Combine the flour and baking powder and add half to the cake batter along with the milk. Stir to combine.
8. Carefully fold in the remaining flour, alternating with the whisked egg whites.
9. Fill the cake pan with about half the batter. Add the peppermint syrup and 3 tablespoons of cocoa powder to the remaining batter and stir to combine.
10. Add to the cake tin.
11. Drag a fork through the batter using a wave-like motion. Bake in a preheated convection oven at 170°C for approximately 50 minutes (or until a knife inserted in the centre comes out clean).
12. Allow to cool, carefully turn out and dust with icing sugar before serving.
FROM MÖVENPICK HOTEL ALSO |
GOOD TO KNOW
Using cocoa rather than flour to dust the cake tin creates a fine black coating on the Bundt cake, a striking contrast to its marbled pattern.
