A beautifully textured and delicious bundt cake subtly flavoured with Easter spices and containing a little dried fruit. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut.
1organic orange – zest & juice(I used a blood orange)
260gcaster sugar(I used cardamom flavoured sugar)
230gflour – half wholemeal, half white
¼tspbicarbonate of soda
½tspfreshly ground coriander
1heaped tbsp cocoa powder
½tspground cinnamon(I used 1 drop cinnamon extract)
1heaped tbsp yogurt
50gcaster sugar( I used cardamom flavoured sugar)
8-16chocolate mini eggs of choice for decoration
Grate the orange rind into a bowl.
Place the sultanas in a small bowl and squeeze over the orange juice. Cover and leave for at least 20 minutes.
Cream the butter and sugar until light and fluffy. Then beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
Spoon half the mixture into the bowl with the orange rind. Add the coriander together with the sultanas and juice and stir until just combined.
Mix the water and cocoa to make a paste and add to the remaining batter along with the cinnamon and yogurt. Stir until just incorporated.
Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ for about 45 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 completely.
Pace the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved. Simmer for 3 minutes then take off the heat and allow to cool a little. Add the chopped chocolate and stir until melted, then add the butter and stir until smooth.
Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the cake and decorate with the eggs, halved or whole.
Cuts 12-16 slices, depending on generosity of the slice.