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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Rest Eastern European

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan. | 2. In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated. | 3. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan. | 4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		separated	286.0	1.44	25.12	19.02
butter	1	cup		1368.0	62.856	42.744	115.2
white sugar	1 2/3	cups		1290.0	333.2667	0.0	0.0
black tea	1	cup	brewed	121.95	29.268	0.0	0.5962
purpose flour	2	cups		-	-	-	-
baking powder	1 1/2	tablespoons		10.970999999999998	5.7339	0.0	0.0
bread crumb	1/3	cup		142.2	25.9128	4.806	1.9080000000000001
cocoa powder	1/3	cup	unsweetened	65.36	16.598	5.6187	3.9273
hazelnut	1	cup	chopped	319.2	48.0	0.0	16.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.