out of the moment spice cake
Servings: 12 slices of cake
ingredients:
- 200 g all-purpose flour
- 2 tsp baking powder (1 packet)
- 2 tbsp cocoa
- 1 tsp spice mix
- 1 tbsp dried/sugared orange zest
- a pinch of salt
- 2 eggs
- 125 g fine sugar
- 100 ml olive oil
- 100 ml milk
- ½ tsp vanilla extract
- 25 g candied orange peel
- some olive oil for the bundt cake tin
for the icing:
- 75 g dark chocolate
equipment:
- non-stick bundt cake tin (18 cm)
- handheld electric mixer
how to:
- Preheat the oven to 160° C w/ fan.
- Mix flour, baking powder, cocoa, spice mix, dried/sugared orange zest, salt.
- Whisk sugar w/ eggs, olive oil, milk, vanilla extract w/ a handheld electric mixer.
- Incorporate flour mess & liquid mess; add the candied orange peel.
- Slightly oil the bundt cake tin & pour the mess into the bundt cake tin.
- Bake at 160° C w/ fan for about 40 min. Make the famous test w/ a wooden pin ... & adjust baking time (about 5-10 min) if the cake is not done.
- Let the cake cool down in the bundt cake tin for about 10-15 min; afterwards turn it over to release the cake.
- As soon as the cake is at room temperature melt the chocolate in an bain-marie & pour it all over the cake.
- Let the chocolate icing set either in the fridge or at a cool place anywhere (e. g. on your deck?).
Notes
Dried/sugared orange zest: You may also use the freshly grated zest of an organic orange.
Vanilla extract: You may also use the freshly scraped seeds of a vanilla pod - or vanilla sugar.
Sugar: The sugar is on the poor side ... if you like it really sweet just add some more sugar (about 25-50 g).
Dark chocolate: You may also use up to 150 g of chocolate for the icing.
The cake is fine for 4-5 days on your kitchen counter (covered). When storing in the fridge the cake will get somewhat more dense.
Sorry: no experience w/ freezing!