I was hankering to bake something this long weekend (my first since starting my new job in November!), not too complicated but something new to challenge myself with. I found my as-yet-unused bundt tin after a rummage in the cupboard and thought, why not?
It’s a basic cake recipe except the orange goes into half the batter and the cocoa into the other half. I did have some fears of the cake sticking in the tin’s complicated furrows but if you follow the instructions like I did, out it pops like a beauty. I didn’t have any baking spray so used some melted butter to grease the tin and then floured it so I did find that some of the butter stuck a little on the cake when I removed it from the tin, but nothing a little chocolate orange glaze couldn’t hide. I suspect baking spray and applying the flour with a sieve or flour shaker would have given a more delicate layer on the tin.
Chocolate and orange marble bundt cake
225g soft salted butter, cubed
175g caster sugar
4 large eggs
225g self-raising flour, sifted
2 tbsp milk
3 tbsp cocoa powder, sifted
1 large orange – zested and juiced
50g orange chocolate
Melted butter or baking spray and some flour
- Heat the oven to 180 degrees Celcius/160 degrees Celsius fan. Grease the bundt tin with the melted butter or baking spray, ensuring every nook and cranny is covered. Shake or sift some flour all over the inside. Turn it upside down and tap away the excess flour.
- Cream the butter and sugar together with a handheld or stand mixer for about 3 minutes until pale and fluffy.
- Add in the eggs one at a time and continue to mix in between to incorporate them into the mixture. It will look like it has split every time but continue mixing and it will be come together.
- Add in the flour a few tablespoon-fulls at a time and continue mixing.
- Remove half the batter into another bowl. Into one half, stir in the orange juice and zest. Into the other half, mix in the milk and cocoa powder.
- Dollop alternate spoonfuls of the batters into the bundt tin. Use a skewer to create a marbled pattern by dragging it through the mixture.
- Bake for 40 to 50 minutes. A skewer poked in should come out clean.
- Leave the cake to cool in the tin on a wire rack for 15-20 minutes.
- Turn the cake out carefully onto the wire rack and let cool completely.
- Break the orange chocolate into chunks and melt in the microwave in 30 second intervals. Drizzle over the cake with a spoon.