To me, a bundt is the sassier and more sophisticated cousin of a loaf cake. And yet, it still retains its rustic charm.
When I saw this bundt pan at a local bakery supply store, Phoon Huat (about $12SGD), I couldn’t resist not getting it. It’s smaller than the usual ones, which makes it perfect for home baking.
The cake recipe contains NO BUTTER and NO OIL. Instead, it uses whipped (heavy) cream in place of butter. It yielded a bundt cake that was soft, buttery and perfect with a cup of hot tea. Although the cake looks dressy enough on its own, I adorned it with a simple chocolate glaze for that extra ‘oomph’. Love how the chocolate hugs the curves of the bundt. Because it is easy to transport around and serve, It’s something I would make for a picnic, or an afternoon tea gathering.
One thing to note is that you must grease the pan very carefully. Double grease if you have to. And flour the insides, especially those ridges and curvatures. Trust me, your effort will pay off when the cake slides off nicely after.
A note of advice is to complete this cake a day before you intend to serve it, because such cakes usually should taste better and become more moist the day after.
Orange Bundt Cake:
2 1/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons orange zest (about 1 large orange)
1 1/2 cup heavy cream, cold
3 large eggs, room temp
1 teaspoon vanilla
1 cup plus 2 tablespoons caster sugar
1. Sift together and set aside the cake flour, baking powder and salt. Stir in orange zest.
2. Whisk cream, starting on low and increasing to medium-high, until stiff peaks are formed. Note: There is no need to chill the beaters. Just use cold cream.
3. In medium bowl, whisk the eggs and vanilla just until lightly combined.
4. Add egg mixture into the whipped cream. Mixture will thicken to mayonnaise consistency. Gradually beat in the sugar.
5. Fold in 1/2 flour mixture into batter until most disappears. Fold in remaining mixture. Pour into Bundt pan that has been coated with oil and flour.
6. Bake for 25-35 minutes in a preheated 175 degree oven (lower 1/3 of the oven) until toothpick comes out clean.
7. Cool for 10 minutes and then unmould.
1 cup (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons rum or cognac (optional)
Place the chopped chocolate in a heatproof bowl. Heat the cream and butter in a small saucepan over medium heat until it comes to a boil. Pour the hot cream mixture over the chocolate and allow to stand for a few minutes. Stir gently with a spoon or whisk so as not to incorporate air into the ganache. Whisk until smooth. Add in liqueur if desired.