For the Orange Bundt Cake

Tip 1: Room temperature ingredients encourage proper emulsification in case of the cake batter therefore make sure egg, cream, butter are all on room temperature

Tip 2: Do not overmix the cake butter, in fact after creaming butter and sugar with an electric hand mixer, switch to a more gentle hand whisk and/or rubber spatula

Tip3: The cake can be made either in a Bundt tin, Loaf tin or even in a Cake tin

  1. Pre-heat oven to 175C and prepare a Bundt tin
  2. Cream room temp butter and granulated sugar with an electric hand mixer for 5 minutes until creamy and pale
  3. Add in egg, one at a time, mix with a hand whisk after each addition
  4. Fold in cream and vanilla bean paste
  5. Sift in dry ingredients: self-raising flour and salt
  6. Fold mixture with a rubber spatula just until fully combined, do not over mix
  7. Fold in orange zest and candied orange zest
  8. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean
  9. Cool on wire rack then chill in fridge before glazing

For the chocolate glaze

Tip 4: Glazing the Bundt cake is all about the finding the right (temperature) moment to pour chocolate glaze over the cake. Make sure cake is cold (5C fridge temp) so the glaze will quickly set instead of running through. Glaze must be not too thin and not too thick, about 25C.

  1. Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds
  2. When chocolate is melted (temp reached about 45C) mix in oil, heat the mixture up again to 45C then cool it down to about 25C by stirring, that is the ideal temp to glaze the chilled Bundt cake
  3. Pour chocolate glaze (25C) over the chilled cake (5C), pop it back to the fridge for a minute, the glaze will set quickly

For the decoration

Tip 5: Decoration is what makes Bundt cakes into a showstopper celebration cake! Feel free to use your favourite seasonal ingredients from cinnamon sticks to candied orange, chocolate or orange curl etc.

  1. Make a syrup by boiling equal amount of water and sugar
  2. Slice orange into thin slices and boil in syrup for 5-10 minutes, until syrup thickens
  3. Pre-heat oven to 100C
  4. Place the pre-cooked orange slices onto parchment paper and dry them in 100C for 30 minutes
  5. Let the orange slices cool to room temp before using them
  6. Decorate the glazed cake with the orange slices, some cinnamon sticks, orange swirls and star anise pieces. Grate nutmeg on top.

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