Tag Archives: bundt

Cardamom cake

White Chocolate, Orange and Cardamom Cake

Hello bakers! I’m back with a blog for you all! After a busy couple of months I haven’t posted since this mega Coconut and Lime Meringue Cake in February but I have still been very busy baking and have some lovely new recipes to share with you! Today’s recipe is a White Chocolate, Orange and Cardamom Bundt Cake. It is light, sweet and zesty and the addition of cardamom gives it a subtle spicy grown up flavour. I made it in a bundt tin as the cake itself is simple and using a bundt tin makes it still look special and is very effective. I glazed the cake with a white chocolate ganache and topped with pistachios and orange zest.

Cardamom cake

 

To make this cake you will need:

250g white chocolate (melted)
250g butter
260g caster sugar
zest and juice of 1 orange
15 cardamom pods (or 1tsp ground cardamom)
300g plain flour
2 tsp baking powder
4 large eggs
160ml natural yogurt

Start by preheating the oven to 160C and grease and flour a bundt tin.  Cream the butter and sugar together and then beat in the eggs one at a time and mix in the orange zest. Crush the cardamom pods open and use a pestle and mortar to crush the seeds inside so that you have approx 1tsp ground cardamom. Add the flour, cardamom and baking powder and fold into the batter. Now add the juice of an orange and the yogurt and fold in.

Cake mix

Finally add the melted white chocolate and fold into the batter. Pour the mixture into the greased cake tin and bake for approx 50 minutes or until a skew inserted into the cake comes out clean.

Bundt cake

 

Leave the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely. While the cake is cooling in the pan make an orange syrup to flavour the cake. You will need 100ml orange juice and 2tbsp sugar. Heat the orange juice and sugar in a pan until the sugar has dissolved. Use a skewer to make holes in the top of the cake and spoon the syrup over the cake.

Leave the cake to cool

 

Now to make the white chocolate ganache glaze. You will need 100ml double cream and 100g white chocolate, as well as pistachios and orange zest to finish.

Heat the cream gently in a pan, once almost boiling take off the heat and stir in the white chocolate until completely melted. Spoon the ganache over the top of  the cake and leave to drip over the sides. Sprinkle with pistachios and orange zest.

White chocolate orange and cardamom cake

Sliced cake

 

Enjoy and happy baking!

Lottie xx

orange-kugelhopf-cake

Orange Kugelhopf Cake

Orange Kugelhopf Cake

Today I took a trip to Winter Wonderland in Hyde Park, it is becoming a bit of a traditional Christmas trip. Although it was exceptionally busy today I still do love German markets, although I am yet to actually go to Germany visit one. Maybe one day. I love the atmosphere and the smells and all the lovely things on offer. German baking always looks delicious, not quite as refined as French, but delicious none the less.  This cake is a German cake, it is called a Kugelhopf cake, also known as a Gugelhopf cake or a Bundt cake might be a term you are more familiar with. The cake is lovely and moist and its delicious orange flavour makes it a perfect cake for this time of year. Orange is such a lovely Christmassy smell and after my trip to Winter Wonderland today I am certainly starting to feel a lot more Christmassy!

orange-kugelhopf-cake

For this cake you will need:

225 g butter, softened
225g caster sugar
4 eggs (separated)
425g plain flour
3 tsp baking powder
pinch of salt
300ml fresh orange juice
1tsp grated orange zest

orange-kugelhopf-cake1

Start by greasing and flouring a kugelhopf/bundt/ring tin and preheating the oven to 180C.

Cream together the butter and sugar. Add the egg yolks one at a time and mix well after each addition.

In a separate bowl sieve together the flour, salt and baking powder. Fold these dry ingredients and the oranje juice alternately into the bustter and sugar mixture. Stir in the orange zest.

In another bowl whisk the egg whites to soft peaks and fold them into the mixture too.

Pour the cake mixture into the greased and floured tin and bake for about 50 minutes (until a skewer comes out clean).

orange-kugelhopf-cake2

Leave the cake to cool in the pan for 10 minutes and make a syrup to drench the cake in.

For the syrup:

200ml orange juice
200g granulated sugar

Bring the sugar and juice to the boil in a  saucepan until all the sugar has dissolved. Prick the top of the cake with a skewer and brush or pour half of the syrup over the cake. Leave it for another 10 minutes before turning out onto a wire rack. Brush/pour the rest of the syrup over the top of the cake.

If you are a chocolate fan then this cake is lovely finished with a drizzle of chocolate, if not then it is delicious as it is!

orange-kugelhopf-cake3

Enjoy!

orange-kugelhopf-cake4

Lottie xx

 

Tags: BundtcakechocolatechristmasGermanKugelhopforangeWinter Wonderland