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I have always wanted to make a bundt cake. I have always wanted to make a white raw cake. Well my golly, I finally made a raw white bundt cake! I won’t beat around the bush… It took a lot of ingriedents to make this cake. But then I used a full size bundt pan, you could always use a smaller pan, in any shape to make this recipe. Of course you will need to adjust the measurements. Please don’t get overwhelmed as you scroll down and see how long this post is. Go ahead, take a quick scroll and then come back up here, I will wait…. Ok, good to see you back here. Looks complicated doesn’t it? Well, to be honest, it isn’t. I really worked hard to show you, step by step, how I made this cake, and that is why it looks so long.
I normally don’t have an abundance of almond pulp on hand but a girlfriend asked me to make some almond milk for her. We split the cost of the almonds, she got the milk, and I got to keep the pulp. Match made in heaven! So, if you are like me and don’t drink enough almond milk to build up a supply… find a friend that would be interested in some milk and present this deal to him/her. Normally when I make nut milk, I don’t remove the skins. But one day I found myself needing a little therapy and standing over a bowl of soaked almonds, popping them out of their skins while watching the swaying of the trees through the window, did the trick. .And I ended up with some GORGEOUS white almond pulp! And this my friends, is how I came up with today’s cake.
This cake is big and rich, perfect for a party or family gatherings. When serving, I suggest making small slices and to drizzle extra chocolate ganache on top! Bob polished off a large slice (the one in the photo below) and found himself with a very full belly when all was said and done. He said that half that amount would have been perfect but he couldn’t stop himself. haha The two cake batters offer two different textures. Bob said that the white cake reminded him of a cheesecake in a way, though not as creamy. So get out in that kitchen, and have some fun. :) Have a blessed day.
Outer layer – Almond Cardamom:
(I made 5 batches for this pan)
Inner cake batter: yields 8 cups cake batter
Inner white cake:
I found this nut pulp to be absolutely gorgeous! So pure, so white!
La’ Bundt Pan…
Grease the pan with a thin coat of coconut oil and then dust with almond meal/flour.
Gently press the outer batter into place.
Loosely place the inner batter crumbles evenly around the pan.
With your hand or spatula, evenly press the batter into the pan.
Leave about 1/4-1/2″ between the hight of the batters. This will get filled in with the base batter.
Press out 1 batters worth into a circle about the size of the opening of the pan.
Flip it over on to the cake and smooth into place.
When removing the cake from the pan, turn it upside down on the teflex sheet or
parchment paper. Allow it to drop from the pan all by itself. It won’t take long.
Drizzle the ganache on top of the cake and allow it to freely slide down the edges.
Keep praying…. Aaaah, the first cut… what awaits us inside??
Let out a sigh of relief and smile big!