© 2020 | http://angiesrecipes.blogspot.com
© 2020 | http://angiesrecipes.blogspot.com
The combination of toatsed hazelnuts, smoky bacon and woody aromatic rosemary gives this savory "cake/bread" a sophisticated flavour. The cake may look complicated but it's easier than you think. It's highly adaptable, very delicious and perfect to serve with a seasonal salad for a pleasant lunch. If you don't have a bundt pan, then use muffin tin or loaf pan.
- 100 g Hazelnuts (or any other nuts)
- 100 g Bacon bits (or ham)
- 1 tsp Rosemary leaves, chopped (thyme is great too)
- 300 g Refined spelt flour (or plain flour)
- 1 tsp Baking powder
- 1 package / 7 g Active dried yeast
- 1/3 tsp Black lava salt
- 1 tsp Honey (or maple syrup)
- 350 ml Sparkling water, at room-temperature
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- Coarsely chop the hazelnuts. Place them in a dry heavy skillet. Stir often over medium heat until golden brown and aromatic. Cook the bacon bits in a small pan until crisp. Drain bacon bits on paper towels. Mix together hazelnuts, reserving one tablespoon for the bundt pan, bacon bits and chopped rosemary. Set aside.
- Grease a 24-26cm bundt cake pan with butter and sprinkle the reserved chopped hazelnuts all over.
- Whisk together spelt flour, baking powder, and dried yeast in a mixing bowl. In another mixing bowl or jar, stir together the salt, honey and sparkling water. Add to the flour mixture. Use a hand mixer to beat everything together. Fold the nut-bacon mixture into the batter until just incorporated. The finished batter is thick but still pourable.
- Pour the batter into the prepared bundt pan. Cover with a plastic film and leave it at a warm place for 30 minutes.
- Place a baking tray with boiling water at the bottom of the oven and preheat to 200C/400F. Bake the bread in the middle of hot oven for 30-35 minutes until golden brown. Remove and set aside for 5 minutes before turning out onto a wire rack to cool completely.
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
© 2020 | http://angiesrecipes.blogspot.com
It sure looks good. I am sure I will enjoy this because I like bacon and hazelnuts.
ReplyDeleteThis must be very delicious 😊
ReplyDeletePerfect autumn treat to have instead of dinner rolls !!! Printing !
ReplyDeleteThat is such a beautiful idea,looks ibcredibly pretty baked in a bundt cake! Love the inside with all these nuts☺
ReplyDeleteYummy.
ReplyDeleteThat's a great looking bundt. I guess that's what I'd call it, since it's baked in a bundt pan. Really unique recipe -- always fun to try something different. Thanks!
ReplyDeletethat looks marvelous and I love that pan its really beautiful!
ReplyDeleteOh this looks so good Angie, I would love this for a brunch
ReplyDeleteGorgeous!!!
ReplyDeleteYou have the most unique great recipes, Angie! I bet this is as delicious as it looks!!!
ReplyDeleteWow! Bacon, rosemary and hazelnuts sound like a brilliant combination of flavors. I'm in. :-) ~Valentina
ReplyDeleteI love it!...it must be tasty and soft!......Abrazotes, Marcela
ReplyDeleteGive me a savory cake or bread anytime! I'll take it :p
ReplyDeleteHa un'aspetto fantastico questa ciambella salata, grazie!!!
ReplyDeleteThis look and sounds so delicious. Thank you for sharing recipe.
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Beautiful! I've never had a "cake/bread" before. It certainly sounds delicious.
ReplyDeleteSuch a gorgeous loaf! I love all the flavors and textures in every bite!
ReplyDeleteyummy ❤
ReplyDeleteThis is right up my alley, and looks amazing! Your photos are so beautiful, and I love that you provide process pictures.
ReplyDeleteThis bread looks and sounds delicious. I loved how the texture inside looks with the studded hazelnuts.
ReplyDeleteWhat an interesting cake, would this be served as a side with salad or a meal? Love bacon and hazelnuts so I know it would taste great. It’s so pretty too.
ReplyDeleteEva http://kitcheninspirations.wordpress.com/
Angie, you have outdone yourself with this one! This will make a meal of any salad now and in cooler weather any soup.
ReplyDeleteThis would be demolished at our house!!
ReplyDeleteI've never heard of a Gugelhupf before and wow does it look delicious! Besides, you can't go wrong with a baked good and bacon!!! Yummy!!!
ReplyDeleteAngie,
ReplyDeleteWhat a sophisticated loaf this is. I'm sure it tastes great with toasted hazelnuts to get that crunch and rosemary's crispy aroma can enlighten the senses. Loved the Bundt pan too. Awesome
Such a gorgeous looking savory cake!
ReplyDeleteA wholesome and delicious bread, Angie! I love all of those savory flavors. That is one of my favorite bundt pans!
ReplyDeleteThis savory cake/bread sounds and looks so delicious, I love all the ingredients in it.
ReplyDeleteHave a great weekend Angie!
Very nice! love some texture on my bread/cake, like this one
ReplyDeleteOoh that looks so smart, lovely idea. Delicious too. I've often used hazelnuts in bread, but now wondering why I've never used rosemary before.
ReplyDeleteChoclette x
looks so soft and puffed bread,yummy!!
ReplyDeleteThis would be such a fun bread to serve with Thanksgiving or Christmas dinner. It's so festive!
ReplyDeleteThis looks delicious and so beatiful.
ReplyDeleteBacon! I definitely like a savoury bake.
ReplyDeleteI love anything with bacon (lol) but alongside rosemary and hazelnuts this looks beyond fantastic! I can just picture sharing it for a holiday or event. Yum!
ReplyDeleteWhat a terrific combination of flavors & textures! It looks wonderful.
ReplyDelete