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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 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.
- 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 w/ 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.
- Add flour mixed w/ baking powder.
- 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...
- 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.
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!)