Pesto Nut Bundt Cake

Ingredients (for five people):


  • 1 cube of fresh yeast
  • 1 teaspoon sugar
  • 1-2 tablespoons soy drink, hand-hot
  • 400g wheat flour
  • 1 ½ teaspoons salt
  • 200ml water, hand-hot
  • 80g Alsan, room temperature
  • 2 tablespoons dried tomatoes, marinated in oil
  • 150g walnut kernels


  • 1 bunch parsley, smooth
  • 80ml walnut oil
  • alternatively: olive oil
  • 1 tablespoon freshly squeezed
  • lemon juice lemon zest, freshly grated
  • salt
  • black pepper, freshly ground


  • some vegetable margarine
  • some flour


  1. Crumble fresh yeast in a bowl and stir with sugar and 1-2 tablespoons hand-hot soy drink, until smooth.
  2. Put flour in a large bowl, form a hole in the middle and pour the yeast mixture in the hole. Sprinkle liquid with some flour, cover bowl with a clean kitchen towel and let it rest for 30 minutes in a warm place.
  3. Drain dried, canned tomatoes and chop into small pieces. Chop walnuts coarsely and fry them briefly in a pan without oil until a fine flavour unfolds.
  4. Continue processing the dough. Mix yeast with the rest of the flour. Add salt, little flakes of Alsan and hand-hot water and knead everything with a hand mixer until the dough becomes homogenous and smooth. Add dried tomatoes and half of the chopped walnuts. Knead evenly in the dough and let everything rest for another 20 minutes.
  5. Pesto: Put parsley, the remaining walnuts, olive oil and lemon juice in a blender and process to a creamy pesto. Fold in the freshly grated lemon rind and season to taste with salt and pepper.
  6. Grease mold and sprinkle with flour. Pour in half of the dough and spread a layer of pesto over it, using a tablespoon. Take a fork and pull it through the dough to create a marbleisation. Finally pour in the remaining dough and use the fork a second time. Bake at 180 °C fr 40-50 minutes in a preheated oven.

Our tip: Cut like a cake and serve with antipasti, vegan alternative to sliced cheese or vegetable spreads.

A recipe from Sophie Mathisz

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