For my baking I used my baking dish for 6 small Bundt cakes.
I preheated my oven to 160° C fan.
The cakes are made with:
- sugar, butter & eggs
- flour, baking powder & cocoa
- orange liqueur, orange zest, orange jam & orang juice …
- dark chocolate flakes.
Start mixing sugar & butter, then add the eggs. When ready add the flour mixed with baking powder & cocoa … Finally fold in the orange mess & the chocolate. The dough is soft, but not runny.
The main challenge is to fill the dough into the 6 Bundt cake forms w/o splashing. (I tried to do this w/ a piping bag with which I wasn’t happy at all; so I decided after some testing to use a small spoon w/ a long grip – and taking the time necessary.)
The cakes need about 20-25 min in the preheated oven.
After cooling down in the form for about 5-10 min (or 15 min…) the cakes should tumble out by themselves.
When at room temperature it’s time to think abut the icing …
I made an icing w/ icing sugar & orange juice resp. orange liqueur. The icing shouldn’t get runny so I added spoon by spoon of the liquid to the icing sugar.
So finally the icing covered top of the cakes & flow slowly down the sides – stopping before reaching the ground.
In addition I made an effort w/ minced green pistachios & red glacé cherries.
You’ll get soft chocolate cake w/ orange in the background. Each cake is enough for 2 people when having their espresso.
Enjoy!
- 150 g butter
- 120 g sugar
- a pinch of salt
- 3 eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 25 g fine cocoa
- 2 tbsp orange liqueur (or orange juice)
- 2 tbsp orange jam
- zest of an organic orange
- 2 tbsp dark chocolate flakes
- some oil for the baking dish (w/o taste of its own)
- 200 g icing sugar
- 2 tbsp orange liqueur (or orange juice)
- 2 tbsp orange juice (or orange liqueur)
- 18 glacé cherries
- 2 tbsp pistacchios (minced)
- handheld electric mixer
- baking dish für 6 small Bundt cakes
- Preheat the oven to 160° C fan.
- Oil the baking dish.
- Grate the zest of the organic orange & press the juice.
- Mix butter, sugar & salt with your handheld electric mixer until creamy.
- Add the eggs & continue mixing.
- Mix the flour, the baking powder & the cocoa, add to the existing mess & continue mixing.
- When there is a fine dough fold in the liquid, the orange jam, the orange zest & the chocolate flakes w/ a spoon.
- Spoon the dough into the Bundt cake forms – carefully.
- Let it bake for about 20-25 min.
- Let it cool down for 5-10 min; then let the Bundt cakes tumble out.
- Add liquids – spoon by spoon – to the icing sugar & mix with a egg whip. The icing shouldn't get runny, but stay very creamy.
- Distribute all over the cakes. The icing shall flow slowly down, however, not reaching the ground.
- Add the pistachios & the cherries.
