Barberry Bundt Cake


I found this recipe for a Barberry Cake in our local organic supermarket’s monthly magazine and it turned out great but not only that – I later learned that the main ingredient, dried barberries, are also extremely healthy! They contain berbeerine, which has been used for its medicinal properties for a long time. The range of health benefits is just enormous so I’ll spare you the listing, but Google knows them all! 😉

Did you ever hear of this fruit before? I haven’t. But if someone has I’d love to hear some more clever ways or recipe to use them.

In the meanwhile, this is the recipe for this beauty:


  • 125 g hazelnuts
  • 3 large eggs
  • 150 g spelt or wheat flour
  • 1 tsp. cream of tartar (or baking powder)
  • 20-25 g dried barberries
  • 150 g butter, room temperature
  • 100 g sugar
  • ½ tsp. vanilla powder
  • pinch of salt

For the glaze:

  • 100 g dark chocolate

1. Preheat oven to 170°C (340°F)
2. Grease and flour a 16 cm (6-inch) Bundt pan
3. Toast the hazelnuts on a baking pan in an oven for about 10 minutes until lightly colored. Let them cool.
4. Take 100 grams of hazelnuts and grind them finely, leave the rest for later.
5. Cream, using paddle attachment, the butter, sugar and vanilla until light and fluffy.
6. With mixer on medium speed, add eggs, 1 at a time.
7. Sift together flour, cream of tartar (or baking powder) and salt into a bowl.
8. Add the flour mixture to batter and mix until just combined and finally mix in the ground hazelnuts and dried barberries with a spatula.
9. Pour the batter into pan and smooth the top.
10. Bake about 35 minutes, until tester comes out clean.
11. When the cake is done, cool 10 minutes, remove it from pan and set on wire rack.
12. In the meantime, prepare toppings: Chop the rest of hazelnuts coarsely and make chocolate curls from only one bar of chocolate using a potato peeler: please take a look at this tutorial if you don’t know what I’m talking about.
13. Leave the cake to cool on a wire rack (make sure it’s the right side up) and slide a piece of parchment paper under the rack.
14. Break the rest of the chocolate into small pieces, melt it over hot water and spread it warm over top of cake, letting it drizzle down the sides.
15. Garnish with curls, berries and chopped hazelnuts and let the glaze harden completely.

Voila! Enjoy the cake. Beware that the cake is pretty small so it may disappear in front of your eyes in seconds!



You can read more from Polona on her blog Baby Jungle or visit her online boutique Baby Jungle shop!


Comments (2)

April 13, 2017

The recipe sounds delicious- thank you for sharing.
We use barberries quite often in Persian cooking (we call them ‘zereshk’), and one such dish is Zereshk Polo which is a tasty combination of saffron rice topped with barberries, sliced fresh pistachios, and occasionally a sprinkle of orange zest, served with a stew of chicken. The flavours are lovely and the barberries are gently sautéed in some oil with a little sugar in order to soften them and reduce their sharp tanginess. This also helps bring out their deep burgundy colour and shine- my daughter says they look like little rubies on the rice! I honestly never thought about their medicinal properties before as they are such a normal part of our everyday cuisine, but it’s good to know that they have health benefits too:)!!

April 13, 2017

Oh yuuuum Nell, this sounds super delicious and I’m so going to make it, can’t wait!! Thank you for sharing, you just made me very hungry for rice haha!

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