Pretzel Bundt Cake
A fresh recipe from the onion vegetable category featuring soft butter for the bundt pan and a delightful mix of pretzels, bread, milk, onions, eggs, parsley, salt, pepper, and nutmeg. Enjoy this and other recipes from Spoonsparrow!
Ingredients
- soft butter (for the bundt pan)
- 250 g dumpling bread
- 4 pretzels (old-fashioned)
- 400 ml lukewarm milk
- 1 Red Onion
- 1 tbsp butter
- 2 Eggs
- a handful fresh chopped parsley
- Salt
- pepper (ground)
- nutmeg
Instructions
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1.
Preheat the oven to 180°C fan. Butter the bundt pan.
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2.
Fill a large bowl with dumpling bread. Dice the pretzels and add them to the bread. Bring the milk to a boil, pour it over the mixture, and let it soak.
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3.
Peel and finely dice the onion; sauté in hot butter until translucent. Let cool slightly and add to the bread mixture. Separate the eggs. Add the yolks with parsley to the bowl. Season with salt, pepper, and nutmeg, then mix well. Whisk the egg whites until stiff and fold into the batter.
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4.
Pour the batter into the pan, smooth the top, and seal or cover with foil. Place the pan on a deep baking tray and pour 4–5 cm of hot water around it. Bake in the oven for about 1 hour.
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5.
Remove from the oven, open, let steam off briefly, then serve on a plate.
