One of our group’s founders, Lora from Cake Duchess, is not joining us today due to personal reasons. I hope she and her family are surfing through this hard time in the best possible way, knowing they are in all of their friends thoughts.
Citrus andbundt cake go so well together that the minute I found out it was this month’spairing for Bundt a Month, I decided I would bake something original, stay awayfrom the lemon poppy or orange rum combinations that immediately popped intomy mind. You know, they are so obvious, I said to myself, and I believe I’m capable of interesting combinations, a bit unexpected, like the cardamom saffron bundt or chocolate port.
I hadstarted thinking grapefruit, because I want to use it more, it’s such aneglected citrus, but that obviously didn’t happen. Sometimes when I try sohard to come up with a clever idea I end up with a basic one. Orange andchocolate. And a marble bundt. Orange chocolate marble bundt cake, doesn’t getmuch less original than that.
It seemedalmost outdated, the marble part, not even hip-retro, the kind of simple cakethat nobody cares for anymore, now that olive oil cakes are considered the newlittle black dress and old fashioned layer ones consist of four or five layers, filled andfrosted, and considered to be in the plain category. Ah, food blogging.
But aftermaking this cake, brainstorming was definitely over. This is a solid bundt cakewith wonderful flavors that took me a long time to get to. I wasn’t consciouslylooking for it, or so I thought, but now I know that it was in the back of mymind, that recipe that will be good anytime I want to make a citrus bundt cake,with or without the marble effect, or a regular marble cake flavoured withvanilla instead of citrus.
This will be my go-to recipe, just like thechocolate port bundt cake recipe is the one in that chocolate category, thismight be the best citrus one I came across. The crumb is moist but slightlydense, almost like a good pound cake.
And, ofcourse, it unmolds like a d.r.e.a.m. Which might be the reason I have so fewfavorite bundt cake recipes and get so overly excited when I try one that getsme into sort of an eureka! moment, when flavor, texture and unmolding come together perfectly.
My idea ofchocolate and orange is usually a chocolate cake with orange flavor, be it zestor candied fruit or a glaze with orange juice. Here it’s a hint of cocoa withthe right amount of orange tartness.
It turnedout that when I made this cake different friends came over, at different times,and they all went away with a few slices and an assortment of other sweets Ihad lying around, like these truffles and this monkey bread. All of them calledto tell me that they liked everything but the best part was the cake.
ORANGE CHOCOLATE MARBLE POUND CAKE
adaptedfrom The Buttercup Bakeshop Cookbook, by Jennifer Appel
1 ½ cups(340g) unsalted butter, room tº
3 cups(600g) sugar
5 largeeggs, at room tº
3 cups(400g) flour
1 teaspoonbaking soda
¾ cup milk
1 teaspoonvanilla extract
Zest of 2oranges
3 Tbsbrandy or cognac
1/3 cupunsweetened cocoa powder, sifted
Glaze: 1cup powdered sugar
1 or 2 Tbs cognac
Preheatoven to 350º F /180ºC. Butter or spray a large bundt cake pan. Coat the entiresurface with dry breadcrumbs, shaking off excess.
In a largebowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes.Add eggs, one at a time, beating well after each addition. Add orange zest, brandy or cognac, andvanilla.
Sift flourand baking soda together in a small bowl (I do this directly over the buttermixture).
Add dryingredients in three additions alternating with milk in two additions. Don´toverbeat.
Transfer 1cup of this mixture to a small bowl and mix into it the sifted cocoa. Gentlymix until well incorporated.
Add halfthe orange batter to the pan, spreading evenly. Drop half the cocoa mixtureover it, and swirl a few times with a knife. Repeat with remaining batters.
Bake for 1hour and 15 minutes or until a tester inserted comes clean. Transfer to wirerack and let cool. Unmold onto serving platter and glaze.
For the glaze:in a small bowl mix powdered sugar with cognac.
We have some amazing citrus recipes for you this month:
Here’s how you can be a part ofBundt-a-Month:
Simple rule:Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus –and bake us a Bundt for Tangy January
Post it before January 31, 2013
Use the#BundtaMonth hashtag in your title. (For ex: title could read –#BundtaMonth: Lemon Surprise Bundt)
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