Category: Bundt cake

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Bundt cake de mandarina con cobertura ‘efecto suave’ de chocolate

Este es un bizcocho de mandarina que ya de por sí está bien jugoso y es macanudo, pero además lleva el extra de la cobertura de chocolate ‘efecto suave’, como yo la llamo; y es que desde que la vi en una de las recetas de Montes de Manzana y Canela con éste tipo de cobertura, no me la pude sacar de la cabeza de lo maravillosa que me pareció, así que, más pronto que tarde, me puse manos a la obra. Además no es nada difícil, lo único que se necesita es un molde de silicona. He cambiado algunas cosas a mi gusto, yo quería conseguir una cobertura finita para no matar del todo el sabor de la mandarina.

Aquí os dejo la elaboración:

Ingredientes para el bizcocho:

3 huevos

280 gr de azúcar

250 gr de mantequilla a temperatura ambiente

370 gr de harina

1 yogur natural

La ralladura de 3 mandarinas

150 ml de zumo de mandarina

2 cucharaditas y media de polvo de hornear

1 pizca de sal

1 chorrito de esencia de vainilla (opcional)

Primero bate la mantequilla y el azúcar hasta su completa integración, después añade los huevos, uno a uno, y siempre después de haberlos integrado bien. Ahora añade la ralladura de mandarina, el zumo de mandarina y la vainilla.

Por último, incorpora la harina tamizada con la sal y el polvo de hornear, alternándola con el yogur.

Vierte la mezcla en el molde que hayas elegido, que sea de silicona, previamente engrasado y lleva al horno, precalentado a 170°C , durante 1 hora o hasta que compruebes que el bizcocho está listo.

Deja enfriar unos minutos antes de desmoldar, desmolda y deja enfriar completamente el bizcocho.

Ingredientes para la cobertura suave de chocolate:

150 gr de chocolate para fundir

1 cucharada de mantequilla

Procede a derretir el chocolate junto con la mantequilla, cuando lo tengas listo, vierte el chocolate fundido en el molde de silicona que hayas elegido y reparte muy bien por todo el molde con la ayuda de un pincel. A continuación vuelve a meter el bizcocho dentro del molde, encajándolo bien y llevarlo a la nevera por unas dos o tres horas. cuando el chocolate se haya endurecido y adherido bien al bizcocho, pela el molde para sacarlo y verás que saldrá de una pieza y suave.

No es difícil y hace un efecto precioso, espero que lo ??.

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Lemon and nuts bundt cake

Before making this cake I would never have imagined that lemon and walnuts would make such a perfect and smooth combination, but that’s right, this is such a juicy sponge cake that has just entered the list of recipes that I do the most.

Here I explain the recipe, of course, can be made in any mold for sponge cake.

Ingredients:

4 eggs

300 gr of sugar

15 gr of baking powder

1 pinch of salt

The zest of two lemons

The juice of a lemon and a half

1 trickle of vanilla extract

150 gr of fine chopped nuts (I chopped them with a food processor)

300 ml of milk

200 gr of butter

Elaboration:

In a bowl, beat the eggs with a kitchen robot or hand mixer until they are pale, then, slowly add the sugar and continue beating until you get a frothy cream.

Add the vanilla extract, the lemon zest and the lemon juice.

Now add the sifted flour together with the yeast, the pinch of salt, and the chopped nuts, mix at low speed.

Heat the milk in a separate bowl without reaching the boiling point and add the butter, stir until melted, add to the rest of the ingredients slowly and beat until everything is well integrated.

Pour the mixture into the previously greased mold and take it to the oven, which must be preheated to 180 ° C, for 30 minutes or until the stick comes out almost clean.

It is very soft and juicy cake very delicious, very nice. Enjoy!

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Raspberry mini bundt cakes

 

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Mini bundt cakes with fruity and citric touch because of the raspberries and lemon juice. If you do not have the mold to make mini bundt cakes, they can be made into a regular cupcake form. The amounts specified here are for about twelve cupcakes or mini bundt cakes.

 

Let’s make the recipe

Ingredients:

125 g butter at room temperature

150 gr of sifted flour

Half teaspoon baking powder

A pinch of baking soda

A pinch of salt

125 gr of sugar

1 Teaspoon vanilla extract

50 ml milk

The zest of a lemon

3 eggs at room temperature

125 gr of raspberries

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First mix the sugar with the butter for a few minutes until it turns pale, then add the eggs one by one, the vanilla extract, the lemon zest and finally slowly add the milk. Now add to the wet mixture the dry ingredients, the sifted flour, the pinch of salt, the yeast and the baking soda, mix slowly so that everything is integrated and finally add the raspberries and stir the dough carefully.

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Pour the dough onto the molds and bring to the oven, previously heated to 170 ° for 20 minutes or until the toothpick comes out clean. Let cool a few minutes, done! You can unmold and eat!

 

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Chocolate bundt cake

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I was so looking forward to post a new recipe since I got my new bundt cake mold..and finally, last weekend I could find some time to start with it and bake this easy and juicy chocolate bundt cake.

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Actually, you don´t need to have a bundt cake mold, you can use another one that you have at home; but I still think that the shapes of this kind of molds are really pretty and elegant.

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Here we go:

The ingredients you need are:

125 gr dark chocolate

4 eggs

50 gr butter (at room temperature)

1 greek yogurt

8 tablespoons of sugar

6 to 8 tablespoons of all purpose flour

1 teaspoon baking powder

2 tablespoons of ground almonds

1 tablespoon of pure cocoa powder

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Start separating the egg yolks from the whites and beat the egg whites (adding the sugar when they start foaming) until stiff.

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In another bowl, beat the butter until creamy and then add the egg yolks one by one until they are all well mixed and then add the greek yogurt. Add to this mixture the egg withes and stir slowly until everything integrated. Now is time to add the dark chocolate (previously melted) and mix slowly.

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Now the dry ingredients: flour sifted together with the cocoa and the baking powder and the ground almonds, mix well and pour into the greased mold, make sure that the dough is well distributed and put it in the oven at 170 º for about 40-50 minutes (depending on the oven) then, wait for about 10 minutes to unmold.

 

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I poured a glaze on top made with 100 gr of icing sugar and 3 tablespoons of milk.

Done! eat! enjoy!

Have a nice week 🙂

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Bundt cake with caramel frosting

Hi everyone,

The Bundt cake is one of my favourite recipes, just because the shape is so cool and it tastes really nice; It is perfect for special occasions. The smell of the cinnamon and ginger takes me close to the Chistmas time.

There are many recipes for Bund cake, but the one from today…apple, nuts and caramel frosting… is just delicious!
Here we go!
Ingredients for the cake:
3 apples
125 g butter room temperature
300 g flour
2 teaspoons cinnamon
orange zest
1/2 teaspoon ginger
1 teaspoon yeast
1/2 teaspoon baking soda
4 eggs
60 ml of milk
200 g of brown sugar
150 g of white sugar
1 handful of walnuts
1 pinch of salt
Ingredients for the frosting:
50 g butter
100 g of brown sugar
orange zest
1/2 teaspoon cinnamon
100 ml whipping cream
150g icing sugar
Preparation for the cake:

1) Peel the apples into small pieces, reserve in a bowl where we will add the ginger, cinnamon and orange zest … let it rest for a few minutes.

2) Mix well the butter with the brown sugar until we get a soft dough. Then we add the 4 eggs, one after mixing the other.

3) We add to this mix the apples, white sugar and milk and then we can add the sifted flour with baking powder, baking soda and a pinch of salt. Slowly stir until all ingredients are well integrated.

4) We pour our Bundt cake mix into the mold and when we have it half full, distribute laminated nuts, then pour the rest of the mix. Make sure the entire mixture is evenly distributed.

5) Take it to the oven preheated at 180 ºC for about 45-50 minutes (depending on the oven)

Important: after you take it out from the oven, let cool before removing the cake from the pan.

 

Caramel frosting:

1) Melt the butter in a pan, then, add brown sugar, cinnamon and orange zest … stir well until all ingredients are blended.

2) Now add the cream until it sarts boiling, stirring well, should evolve gradually into a delicious caramel cream.
3) Remove from the heat and leave cool down for a few minutes. Add the icing sugar sifted previously and stir well, you will see that it acquires a creamy consistency.

Now you can decorate your Bundt cake…. in this case I sprinkled on top a few bits of almonds.

It is delicious, apple gives much juiciness and yummie texture; perfect for a special occasion or celebration! and this time I had to hurry to take the pictures, the cake was gone really quiclky !! 🙂
I hope you enjoyed it and you try to make the recipe. Have a great weekend !!!
Cheers!

H