Cherry And Hazelnut Bundt Cake - cooking recipe

Ingredients

None None Butter, softened, for greasing pan
2 cups all-purpose flour, plus more for dusting pan
14 oz fresh cherries, pitted
5 medium eggs
1 cup, plus 2 tbsp sugar
1 tsp vanilla extract
1 cup sunflower oil
1 cup heavy cream
3 tsp baking powder
1 3/4 cups ground hazelnuts
1/4 cup whole blanched hazelnuts
4 1/2 oz milk chocolate, broken into pieces

Preparation

Preheat the oven to 350\u00b0F. Thoroughly grease a 12-cup bundt pan with softened butter and dust lightly with flour. Toss the cherries in 3 tbsp of the flour to coat.
Place the eggs, 1 cup sugar and vanilla extract in a large bowl and beat together with a hand-held mixer until pale and creamy. With the mixer running, add the oil, then the cream to the bowl in a thin, steady stream. Sift together the rest of the flour with the baking powder and ground hazelnuts; fold into the wet ingredients. Gently fold in the cherries.
Spoon the mixture into the prepared bundt pan and bake in the oven for 50 mins-1 hour or until risen and golden and a wooden skewer inserted into the cake comes out clean. Leave in the pan for 5-10 mins then invert onto a wire rack and remove pan and allow to cool.
To make the hazelnut praline, gently heat 2 tbsp sugar in a small pan until dissolved. Continue heating without stirring until the syrup turns to a golden caramel. Add the hazelnuts, quickly stir to coat in the caramel then pour onto a greased baking sheet. Leave until set, then roughly chop.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Cool for about 10 mins then spoon over the top of the cake, allowing it to run down the sides. Decorate with the hazelnut praline and leave until the chocolate has set.