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... from 2021 into 2022 w/ some small bundt cakes
Prep Time30 minutes
Cook Time25 minutes
Servings: 6 Bundt cakes
ingredients:
for the cake:
  • 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)
for the icing:
  • 200 g icing sugar
  • 2 tbsp orange liqueur (or orange juice)
  • 2 tbsp orange juice (or orange liqueur)
for the decoration:
  • 18 glacé cherries
  • 2 tbsp pistacchios (minced)
equipment:
  • handheld electric mixer
  • baking dish für 6 small Bundt cakes
how to:
for the cake:
  • 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.
for the icing:
  • 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.
Notes
Orange juice & orange liqueur: you may substitute orange juice for orange liqueur and vice versa. I happened to work only with orange liqueur.
The amount of icing is generous!
You may store the cakes on your kitchen counter for 1-2 days (covered); afterwards (or even earlier) they should await their destiny in your fridge.