blood orange almond bundt cake
I made this blood orange almond bundt cake, adapted from Flo Braker's Crystal Pound Cake recipe, just so I could retry the cake goop which failed so spectacularly last time I used it. I greased the the tin with the cake goop but then for insurance, I dusted the tin with flour then placed it in the fridge until baking time.
This time the cake came out cleanly, but then again I didn't have any wet berries in the batter to adhere to the tin. I have a blueberry bundt cake recipe in the wings and I'll bake it using the cake goop/flour combination before making my final decision about cake goop. If you want to make some cake goop, it's just equal quantities of softened butter, oil and flour mixed together to make a paste.
Here’s the
recipe for you which makes a 5-cup bundt cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon,
unsalted butter and 60g eggs. My oven is a conventional gas oven so if your
oven is fan forced you may need to reduce the oven temperature by 20°C.
Blood orange almond bundt cake – uses 1 blood orange and 1 lemon
Cake
65g plain flour, sifted (plus some for preparing the pan)
½ tsp baking powder
pinch salt
3 eggs
1 teaspoon vanilla extract
135g almond paste, at room temperature
135g caster sugar
150g unsalted butter, at room temperature (plus some for preparing the pan)
1 blood orange, rind grated
1 tsp finely grated lemon rind
Cake
65g plain flour, sifted (plus some for preparing the pan)
½ tsp baking powder
pinch salt
3 eggs
1 teaspoon vanilla extract
135g almond paste, at room temperature
135g caster sugar
150g unsalted butter, at room temperature (plus some for preparing the pan)
1 blood orange, rind grated
1 tsp finely grated lemon rind
Blood Orange Glaze
60g of juice from 1 lemon and ½ blood orange
60g caster sugar
To finish
1 tsp granulated sugar
Cake
Position a rack in the lower third of the oven and heat the oven to 180°C, conventional. Grease and flour a 5-cup bundt tin and place in the fridge until needed.
Sift together the flour, baking powder and salt. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won’t break up as well.
Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in colour and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
Add the rinds and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
Bake on the centre rack of the preheated 180°C, conventional oven until the top springs back when lightly touched and a cake tester inserted in the centre comes out clean, 45-50 minutes.
Glaze
While the cake is baking, make the glaze. Add the juice and sugar to a small saucepan. Cook over medium heat for a couple minutes until the juice has come to a simmer and the sugar has dissolved. Turn off the heat and set aside.
While the cake is baking, make the glaze. Add the juice and sugar to a small saucepan. Cook over medium heat for a couple minutes until the juice has come to a simmer and the sugar has dissolved. Turn off the heat and set aside.
When the cake comes out of the oven, place it on a wire rack and rest for 10 minutes to allow the cake to set before carefully turning the cake out onto a wire rack set over a sheet pan or a piece of greaseproof paper. Brush the syrup all over the top and sides of the cake then allow the cake to cool completely on the rack. The cake breaks apart easily when warm, so don’t attempt to move it. Just before serving brush the cake with 1 tsp granulated sugar. Kept covered, this cake keeps well, at least 4 days.
I made the cake using the original Flo Braker crystal glaze but it made the cake far too sweet so I changed the glaze recipe. Whilst I found the cake a bit too sweet, my colleagues didn't seem to mind. To mimic the crystal glaze, I sprinkled the glazed cake with a little extra sugar just before serving.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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