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?
- sugar & vanilla sugar
- 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.
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!)