Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

A Tale of Two Bundts

5 Star, Bundt, Cake, Tea | 8th February 2014 | By

Chocolate Orange Bundt

I have long been an admirer of the stunning bundt creations to be seen over at Dolly Bakes. Being averse to tins for storage reasons as well as sticking ones, I’ve been on the look out for a silicone bundt-type mould to use. I’ve not found anything suitable – until now that is. Lékué do an amazing range of silicone bakeware and it looks to be better quality than some I’ve come across. Recently I received a few items from them to try out. You can see how I got on with the bread maker in a previous post. The bundt-like mould they sent, however, was the very first thing I tried. I was a little nervous and quite excited.

Silicone Bundt Mould

For my first ever bundt, I thought I’d create an orange and chocolate marbled affair with an orange glacé icing. There were no clues as to the quantities needed for the mould, so I had to guess. I thought I was making a generous amount of cake mix, but it barely covered the bottom. As it turned out, this was fine and produced a perfectly sized cake which still looked good. The second time I used it, I upped the quantities, but it still didn’t make a full size cake. I sprayed the mould with oil just to be on the safe side – I really didn’t want it getting stuck. I needn’t have worried, it came out like a dream.

Chocolate Orange Bundt

Despite my nerves, I was really happy with the result of my first ever bundt-shaped. It really looked quite striking. The almonds, orange juice and yogurt kept the cake nicely moist and the flavours were clear and fresh and worked beautifully in combination. The Lékué bundt-like mould was so easy to use too: it was sturdy enough to stand up in the oven on its own without losing shape; I had no problems turning the cake out (and the second time I didn’t spray it) and it was easy to wash. Perfect. I can see this getting a lot of use.

Chocolate Orange Matcha Bundt

A few days later, we had some good news to celebrate and invited some friends around for tea. So impressed was I with my orange and chocolate bundt-like cake, that I decided to make another one. Only this time I added more ingredients and accompanied it with a third flavour – matcha. This was an even prettier cake than the first. It was bigger and had three contrasting colours rather than two; once cut the interesting swirling patterns were revealed and some of the slices were spectacular. No one piece was the same. CT likened it to a metamorphic rock, maybe not marble but it was certainly very “gneiss”, he quipped. The cake was just as delicious as the first and the texture was equally good. Now what ingredients, I wonder, am I going to include in my third bundt-like cake?

Matcha Orange Chocolate Marble Cake

My method for the second cake was exactly the same as the first except I had three different mixtures rather than two. See below for the printed recipe for the first cake. The quantities for the second were as follows:

  • 240g unsalted butter
  • 260g caster sugar (again I used cardamom sugar)
  • 4 large eggs
  • 100g ground almonds
  • 230g flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 organic orange – zest and juice
  • 2 tbsp yogurt
  • 1 rounded tbsp cocoa powder
  • 1 scant tbsp matcha powder

Not only are these bundts completely made from scratch but the recipes are my own. With just a little bit of pride, I am thus sending them off to Javelin Warrior for his Made with Love Mondays.

As you can probably tell, I have a new found passion for bundt cakes, so I am sending these off to the very first Love Cake Challenge with Ness over at JibberJabberUK who has chosen the February theme of Baking with Passion.

As already stated, I’ve rather fallen in love with these cakes, so although they weren’t made for Valentine’s Day as such I think they fit into the general love theme for February, so I’m sending this off to Dolly Bakes for her Calendar CakesOh L’amour.

CT is quite keen on these bundt cakes too, so it is possible the next flavour might be a mocha one and he might get it for a special Valentine’s Day treat. As such I am submitting these to Lets Cook Sweet Treats for Valentine with Nayna over at Simply Food.

Both of these cakes were made for loved ones, so I am also entering it into the Four Seasons Food challenge with Anneli Delicieux and Lou at Eat Your Veg. The theme this month is not surprisingly Food From The Heart.

 

Finally, I think, I’m linking this up to #recipeoftheweek with Emily over at A Mummy Too.

Oops, there is another one. Victoria over at A Kick at the Pantry Door has chosen Orange as this month’s Feel Good Food, so really I have no choice but to enter 😉

Thanks to Lékué for sending me the bundt mould to try out. I was not required to write a positive review and as always all opinions are my own.

print recipe

Chocolate Orange Bundt
Orange and Chocolate Bundt
by Choclette February-3-2014
A deliciously moist marble cake where you get two different flavours in one bite. Looks impressive too.
 
Ingredients
  • 180g unsalted butter
  • 200g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
  • 175g flour (I used half wholemeal, half white)
  • 75g ground almonds
  • scant 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 large eggs
  • 1 organic orange – zest & juice
  • 2 tbsp cocoa powder
  • 1 tbsp yogurt (I used honey yogurt)
  • 50g icing sugar
 
Instructions
1. Cream butter and sugar together until light and fluffy.2. Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.3. Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.4. Place half the mixture in a separate bowl.5. To one bowl, grate in the orange zest and 1 to 2 tbsp orange juice.6. Dissolve the cocoa powder in 2 tbsp warm water, then add to the other bowl along with the yogurt. Stir until just combined.7. Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.8. Mix the icing sugar with just enough orange juice to make a slightly runny icing. Spoon or pipe this over the cooled cake.
 
Details

Prep time: Cook time: Total time: Yield: 8-12 slices

Comments

  1. Leave a Reply

    Anna's kitchen table
    8th February 2014

    I tried to post, but my comment got eaten 🙁
    I was just saying, before I was rudely interrupted 😉 that when I used to use silicone pans back in the day, I always got weirdly shiny cakes!
    Yours look fantastic, it doesn’t seem to have that problem. Maybe the manufacturers have improved? xx

    • Leave a Reply

      Choclette
      10th February 2014

      So sorry about the eaten comment Anna. The word verification thingie is such a pain – I often get my comments eaten up on other blogs so I know what it feels like. Sadly I am inundated with spam if I don’t use it.

      Haven’t noticed the weirdly shiny cake phenomenon and I use silicon a lot. As you say, it could be something to do with the make. My best cake mould is nearly 20 yrs old now, so can’t be to do with the age.

  2. Leave a Reply

    Fish fingers for tea
    8th February 2014

    Your Bundt looks beautiful! I’ve only ever baked one half size one and have a lovely tin sitting in the cupboard still waiting for its first outing. I’m interested in the silicone mould, I haven’t had the best of experiences with silicone so far but this sounds like it worked wonderfully!

    • Leave a Reply

      Choclette
      10th February 2014

      Thank you. I’ve been a fan of silicone moulds for many years – don’t know if it’s something to do with the quality of them or …?

  3. Leave a Reply

    Laura Denman
    8th February 2014

    This is stunning and I love how you have got the icing neatly in the grooves =)

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks Laura – I had a secret weapon for the icing – all will be revealed 😉

  4. Leave a Reply

    Madeleine Morrow
    8th February 2014

    That looks absolutely wonderful. I have an old fashioned bund tin which sadly has only been used once – by my son!

  5. Leave a Reply

    Javelin Warrior
    8th February 2014

    The three colors of the bundt cake are beautiful, Choclette! I love the added green from the matcha and I’d imagine this was a huge hit…

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks JW – it’s the sort of cake that impresses with its looks as well as its taste of course.

    • Leave a Reply

      Choclette
      10th February 2014

      Thank you Celia – I’ve always been a bit terrified of bundts.

    • Leave a Reply

      Choclette
      10th February 2014

      Thank you Morgan, I was trying to make it as colourful as possible and was very pleased with the results.

  6. Leave a Reply

    Katie
    9th February 2014

    Both cakes look sensational! I love the swirled cake with the neat white icing drizzle, makes it look like a zebra. Stunning and fab flavours.

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks Katie – neat icing is so much not my thing, so I was really pleased I managed it on this occasion.

  7. Leave a Reply

    belleau kitchen
    9th February 2014

    oh C i’ve been waiting for this post since you put the picture up on facebook… what a glorious bundt… i’m a big bundt fan and i don’t think i’ve ever made anything that looks so pretty.. plus, chocolate orange is quite possibly one of my most favourite sweet combos… this is adorable and I love the way you iced it too… x

    • Leave a Reply

      Choclette
      10th February 2014

      Thank you Dom – I’ve obviously been unconsciously assimilating all your bundt expertise over the years which enabled me to come up with this masterpiece 😉

  8. Leave a Reply

    Nayna Kanabar
    9th February 2014

    This cake looks delicious,thanks for sending it to lets cook for valentine event at simply.food.

  9. Leave a Reply

    fiona maclean
    9th February 2014

    Those look so pretty and clever! So, when we come to Cornwall, there will be a bundt waiting for us?

  10. Leave a Reply

    Rosemary
    9th February 2014

    That looks really great. Pork Belly has a traditional bundt tin just waiting for its first outing….

    • Leave a Reply

      Choclette
      10th February 2014

      Ooh don’t leave it languishing in the cupboard Rosemary – think you’d better get onto Pork Belly straight away.

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks CC, you can tell I liked it too as I used exactly the same technique the second time.

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks Hazel. That’s high praise coming from a professional 😀

    • Leave a Reply

      Choclette
      10th February 2014

      Thanks Kate – more by accident than design, but shhh, don’t tell anyone 😉

  11. Leave a Reply

    Jibber JabberUK
    9th February 2014

    I have a bit of a ‘passion’ for bundt cakes as well hence my avatar! I’ve never used matcha powder but I think I’m going to have to check it out now. Thanks for linking up with the ‘Baking with passion’ theme for this month’s Love Cake.

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Ness – I’m a big fan of matcha as I find it works well in baking, both in terms of colour and flavour.

  12. Leave a Reply

    Alida
    9th February 2014

    Oh Choclette this is so so beautiful!! It looks really stunning and with no doubt very inviting. I have never made bundt cake. This is perfect if you have friends around or I would make it just as a treat to have with a good cup of English tea. Yummy!

    • Leave a Reply

      Choclette
      11th February 2014

      Thank you Alida. We did have friends around and we ate it with a big pot of Earl Grey 🙂

  13. Leave a Reply

    Emma Julia
    9th February 2014

    Looking utterly scrummy! Can’t wait to see your next generation Bundt!

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Emma – trouble is, it’s going to be hard to top this one I fear.

  14. Leave a Reply

    Jo
    10th February 2014

    Fantastic looking bundts Choclette, they look perfect. Love the swirly pattern in the matcha bundt.

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Jo – the joy of the matcha bundt in particular was that every piece was differently patterned.

  15. Leave a Reply

    Caroline
    10th February 2014

    Did you know that this marbling striped effect is also known as a zebra cake – you could send this in to Alphabakes! I love the flavour combination.

    • Leave a Reply

      Choclette
      10th February 2014

      Haha, I didn’t know that. I did think of calling it a Zebra cake just for AlphaBakes, but thought that might be cheating. I have now made something for the Z now anyway which I’m also quite pleased with.

  16. Leave a Reply

    Tina Anand
    10th February 2014

    I love bundt cake and yours looks stunning. I’m a big fan of both flavour combinations and the marbled colours are gorgeous. Just need to get hold of some matcha.

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Tina – I’m a big fan of using matcha in baking. Always good to know cake is doing you some good 🙂

  17. Leave a Reply

    Helen @ Fuss Free Flavours
    10th February 2014

    That is a beautiful bundt. I am also lost as to how much batter you need to make to fill tins. Some tins are labelled as a 8 cup bundt – which does not help in the slightest. Why now call them a 6 egg cake – it would give sightly more guidance – although I am aware that recipes vary.

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Helen. It would certainly be useful if the quantities were made clearer, but what I’ve found is that you can get a good looking bundt even if you only use a small amount of batter.

  18. Leave a Reply

    Lou, Eat Your Veg
    10th February 2014

    Looks incredibly impressive to me Choclette! Good news on the Lékué cake mould, I’m going to start road-testing all my gear from them this week. Looking forward to it. Your recipe sound truly inspired too, with matcha!

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Lou – really enjoy using match in baking. Now looking forward to seeing what products you received and what you will do with them.

    • Leave a Reply

      Choclette
      11th February 2014

      Thank you, I’ve always liked a certain amount of gaudiness 😉

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Jac. it’s all a revelation to me and I’m loving it 🙂

  19. Leave a Reply

    Nazima Pathan
    10th February 2014

    very pretty cakes. I have yet to try out a bundt cake but yours looks so very pretty and I love the layers

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Nazima. I take it you didn’t get one with your Lekue bundle? It’s taken a long time, but I’ve finaly been won over by bundts.

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Deena, it’s nice to have a cake that looks interesting on the inside as well as the outside.

  20. Leave a Reply

    Katharine
    11th February 2014

    This is stunning, what a showpiece and such gorgeous flavours. I wonder if I could use the same recipe in my mini Bundt moulds as they’re the only ones I’ve got?

    • Leave a Reply

      Choclette
      11th February 2014

      Thank you Katherine. I don’t see why you shouldn’t be able to use the recipe, but it would mean playing around with the quantities. You might find the first cake I made might be OK for quantity???

  21. Leave a Reply

    Jane Sarchet
    11th February 2014

    Amazing Choclette! I love how bundts are back in fashion, they look so striking and especially with your marbled cake. It’s really pretty x
    Janie x

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Janie. I didn’t realise bundts ever were in fashion, It’s all new to me. I never was very good with keeping up 😉

  22. Leave a Reply

    Joanna @ Zeb Bakes
    11th February 2014

    What absolutely splendid cakes! I am so impressed. Under the influence of Celia, I have over the years I have been blogging bought several bundt tins, which as you say take up loads of space and don’t really come out that often, but when they do they always work for me and people like the look of the cakes. I empathise with the mysteries of how much mixture goes in the bundts. I think this is because they are, despite their German sounding name, mostly made in America, where everything is referred to in cups, so the metal tins I have from Nordica are all described as 8 cup or 12 cup sized cakes and have recipes accordingly. What size is yours described as? There is a Bundt cake blog/site that I know where there are about a million recipes for different bundts, all in cups, if you want me to give you the link do let me know. I think there is a National Bundt day too 🙂 xx Jo

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Jo, it’s taken a while but I think I’ve now become an outed bundt fan. I don’t remember Celia baking bundts, which shows how much attention I’ve been paying. My bundt mould didn’t have any clues as to quantity, cups or otherwise. Still, it’s quite fun making it up as I go along and so far so good!

  23. Leave a Reply

    Janice Pattie
    11th February 2014

    Oh there’s another thing I’ve never baked. You have made two stunning Bundts well done!

    • Leave a Reply

      Choclette
      11th February 2014

      Thanks Janice, there really just isn’t time in a single lifetime to try it all – more’s the pitty.

  24. Leave a Reply

    Kirsty Phillipson-Lowe
    14th February 2014

    Mmmmm that bundt looks delicious! I keep looking at buying one of those cake tins so I can have a go at making one #recipeoftheweek

    • Leave a Reply

      Choclette
      15th February 2014

      Thanks Kirsty. It’s taken me a long time, but now I’ve actually got a bundt mould I think I’ll be making good use of it.

  25. Leave a Reply

    AMummyToo
    17th February 2014

    Truly stunning in colour, flavour and shape! Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and there’s a fresh link live now for this week. I would love you to pop over and join in 🙂 x

    • Leave a Reply

      Choclette
      25th February 2014

      Thank you Emily – I’m sure I shall be sending you something again for #recipeoftheweek 🙂

  26. Leave a Reply

    Helen Bailey
    24th February 2014

    I love bundt cakes and tins, but you’re right about the space they take up! I was lucky enough to be given a Nordicware one for my birthday and would love to start a collection but I have no idea where I would keep them all!

    • Leave a Reply

      Choclette
      25th February 2014

      Gosh yes, it’s hard to know where to keep all the baking paraphernalia, but bundts are rather impressive.

    • Leave a Reply

      Choclette
      24th March 2014

      Thank you, that’s very kind. Would love to hear from you if you ever do make it.

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