Sardines & Chocolat

Ingredients:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon  Frantoi Cutrera Natural Fine Sea Salt 11.29oz

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• 3 large eggs

• ⅔ cup butter, melted

• ⅔ cup white sugar

• ⅓ cup milk

• 1 tablespoon lemon juice

• ½ cup chopped walnuts

• ½ cup Caprichos Cadenera Orange Marmalade 11.46oz

For the topping:

• 1/4 c powdered sugar 

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

    

2. Sift together flour, baking powder, cinnamon, salt, cloves, and nutmeg in a bowl; set aside.

    

3. Stir together eggs, melted butter, sugar, milk, and lemon juice in a large mixing bowl. Add flour mixture to egg mixture; mix until well blended. Stir in walnuts and marmalade until combined. Pour batter into the prepared Bundt pan.

    

4. Bake in the preheated oven until cake springs back when lightly touched, 45 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

5. After cake cools plate and sprinkle powered sugar on top to finish

Recipe from All recipes