Mary and me almond bundt cake from Midwest Made: Big, Bold Baking from the Heartland (page 138) by Shauna Sever

  • almond extract
  • coconut milk
  • all-purpose flour
  • butter
  • sugar
  • white chocolate
  • egg whites
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 28, 2020

    I made 1/2 recipe in a 9" bundt pan (not full) coated with Baker's Joy to make sure it didn't stick. It took about 10 minutes less to bake. The texture was similar to pound cake; the almond, coconut, and white chocolate flavors were more subtle than expected. We quite liked it. I think it would be great with a dark chocolate glaze.

  • Zosia on March 26, 2020

    This took a little bit of effort to make but it has a beautiful soft, velvety crumb and fantastic almond flavour. I will make this again. I used 180g egg whites.

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