the businesswoman's kitchen

Dieser Beitrag enthält Werbung – advertising.

There are 6 small Bundt cakes coming out of my new toy – isn’t it great! Have a look at the gleaming new baking tin…

Of course I had to test it asap!

I stuck to the recipe attached to the packaging concerning the amounts of butter, flour, eggs… only reducing the amount of sugar by about 20%. So don’t let’s waste precious time: let’s take off!

What do we need?

Quite simple:

• butter
• sugar & vanilla sugar
• eggs
• flour & baking powder
• orange zest, orange juice & orange liqueur
• dark chocolate flakes.

1st step: preheat the oven to 160° C w/ fan.

Oil the baking tin thoroughly – use a brush for distributing the oil!

Grate the orange zest & press the juice: mix it w/ the orange liqueur.

Cream the butter & the sugars w/ an electric handheld mixer. Add eggs & mix. Add flour & mix. Add orange mess & mix. Finally add the chocolate flakes.

Now there is a challenge (or not – if you’re familiar w/ hands-on piping…).

My piping bag equipment isn’t the newest, the best, the most efficient… I use it on rare occasions. So I decided to take a rough-and-ready approach: I looked for a plastic bag, filled the batter in & cut off a corner (I’m sure you’ve seen this sometimes in food shows on TV…).

It worked – ok, but it didn’t work so easily, so smoothly, so nicely as I expected…

For the record:
I looked for a new professional piping bag set, found one & added it to my kitchen equipment.

The results before & after the oven session (of about 20 min).

Voilà: Bundt cakes – bottom view & top view.

I was really happy that all of them popped out of the cake tin at once & trouble-free.

Print Recipe

got a new toy!

My new toy delivers 6 small Bundt cakes at once: for testing the equipment I made simple vanilla cakes w/ orange flavour & chocolate.

Prep Time30 minutes mins

Cook Time20 minutes mins

ingredients:

• 180 g butter
• 120 g sugar
• 1 tbsp vanilla sugar not heaped
• 3 eggs
• 150 g all-purpose flour
• 1 tsp baking powder
• 60 g dark chocolate flakes
• 1 organic orange zest & juice
• 2 tbsp orange liqueur
• a pinch of salt
• some oil for the baking pan unflavoured OR lemon flavoured

for the icing:

• 90 g dark chocolate

equipment:

• baking pan for 6 small Bundt cakes
• electric handheld mixer
• piping bag

how to:

• Preheat the oven to 160 degrees C w/ fan.
• Oil the baking pan carefully - use a brush.
• Grate the orange zest & squeeze the juice.
• Mix butter, sugar, vanilla sugar & salt w/ the electric handheld mixer until well combined.
• Add eggs.
• Add flour mixed w/ baking powder.
• Finally fold in the orange zest, 2 tbsp of the orange juice & the orange liqueur.
• Add chocolate flakes.
• Use the piping bag to distribute the batter equally in the 6 Bundt cake moulds.
• Let it bake for 20 min in the preheated oven.
• Don’t forget the famous test w/ the wooden pin...
• Let the small cakes cool own for about 5 min - then tip the baking pan carefully over & let the small Bundt cakes pop out.
• Let them cool completely.
• For the icing melt the chocolate in a bain-marie & distribute generously over the Bundt cakes.

Notes

You may store the cakes (covered) on your kitchen counter for at least 2 days. Afterwards you may store them in the fridge for 1-2 days.

Sorry: no experiences w/ freezing!

(information on equipment)

You may have noticed that the cake bottoms are sometimes somewhat uneven… Just cut them straight to sit straight.

Then melt some dark chocolate in a bain-marie & spoon all over the cakes.

You can easily cut a cake into handy size bites which will vanish sooner than you might think!

The businesswoman w/ too many office hours thinks

These little cakes look so cute!
I think you may stay w/ quite a simple approach for the batter – the form is just intriguing. Once covered w/ lots of chocolate or any other luxurious icing they are a real eye-catcher to make your mouth water
(…& they are so easy to produce!)