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 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 …
(Well: later 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) … as well as bottom view and top view!
I was really happy that all of them popped out of the cake tin at once & trouble-free.
You may have noticed that the cake bottoms are sometimes somewhat uneven … Just cut them straight to sit straight.
Add some icing … plain dark chocolate.
Just melt the dark chocolate in a Bain-marie and distribute over the cakes.
Enjoy!
- 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)
- 90 g dark chocolate
- baking pan for 6 small Bundt cakes
- electric handheld mixer
- piping bag
- Preheat the oven to 160 degrees C 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 & mix.
- Add flour mixed w/ baking powder & mix.
- 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 … If necessary add 3-4 min!
- 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.
