One of my favourite ways to bake a cake these days is using my silicone bundt mould. With very little fuss, I can make an outstandingly tasty cake that looks as though a lot more work went into it, than actually has. When my uncle turned up to help us clear the garden a couple of months ago, I made him this double delight bundt cake. Cunningly, it’s two cakes swirled together to make one: chocolate rum & raisin and coconut & lime. When I say ‘him’, I clearly mean that we all got to indulge in a slice or two.
It’s very hard to believe and somewhat difficult to come to terms with, but my mother turned eighty a few days ago. Where have the years gone? To celebrate, we went out for lunch with a few friends and I made this fig lemon marzipan bundt cake.
Yes I know Christmas is still a few weeks away, but Stir-up-Sunday is fast approaching. It falls on the Sunday before Advent which is the 22nd November this year. It’s traditionally the day when the Christmas puddings and cakes are made and when the family all take a turn at stirring, not forgetting to make that all important wish whilst they’re at it. So to get you in the mood and to offer a little inspiration for your Christmas baking, I made this fig almond cake yesterday with a very cheeky slug or three of whisky – Whisky Galore.
We’re just about to set off on a week’s trip to North Wales where we’ll be staying with friends. It’s been a long time since we had a holiday and it’s much needed; I’m really looking forward to it. I’ve not been to this particular part of Wales before, but it’s CT’s old stomping ground, so he’ll have a lot to show me.
It was a friend’s birthday a couple of weeks ago and we had been invited over for lunch. This was to be followed by a walk from Respryn Bridge at Lanhydrock to Duchy Nurseries so we could indulge in a cream tea. But first a cake was in order.
If it wasn’t for We Should Cocoa, I probably wouldn’t have managed a Christmas bundt cake this year. I’m still recovering from flu and lacking in energy, so cooking has been mostly off this Christmas. However, I’m really glad I made the effort as it’s a light and delicious fruit cake that even CT will eat – he’s not a fan of either fruit cake or mincemeat, but is weirdly happy to indulge in this festive treat.
Well I am pleased to report that the chocolate Easter bundt cake I made for friends on Good Friday, made it up to Dartmoor in one piece. The day was wonderfully sunny and I have no wish to complain about that. But I was concerned that the heat in the car would cause the chocolate to melt and the Easter eggs to slide off the top. I insulated the cake as best I could with blankets and all was well. We had it for tea, sitting out in the garden and it was glorious, all of it – the garden, the sun, the view, the company and the cake.
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.
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.
Despite my nerves, I was really happy with the result of my first ever bundt-shaped cake. 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.
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?
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 Cakes – Oh 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.
- 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
Prep time: Cook time: Total time: Yield: 8-12 slices