Skip to main content

Orange and Chocolate bundt cake



O range  Bundt cake is another cake that I made recently for the New Year.  This cake is indeed delicious with the addition of orange zest and chocolate powder and I must admit that it was a good combination of flavours.  Thought you may like to try baking this for the coming Chinese New Year which falls on Monday, 23rd January this year.






Would you like to see the mould?














This is a moist cake and it's really yummy with a pot of nicely brewed  coffee or tea!

Recipe for Orange Bundt Cake

Ingredients
  • 8 oz butter
  • 5 oz caster sugar
  • 3 eggs
  • 7 oz self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 cup/250 ml plain yoghurt
  • 1  Tbsp grated orange zest
Swirl
  • 1 oz brown sugar
  • 1  Tbsp cocoa/chocolate powder
  • 2  tsp cinnamon powder

Method

  1. Mix together the brown sugar, cinnamon and chocolate powder thoroughly, set aside.
  2. Sift flour with the baking powder and bicarbonate of soda, set aside.
  3. Cream butter, sugar and orange zest till light, creamy and thick.
  4. Add in eggs one at a time, mix well.
  5. Fold in the sifted flour alternatively with the yoghurt, starting with flour and ending with flour.  Mix till incorporated scrapping from the bottom and sides of the mixing bowl.
  6. Put 1/3 batter into a well greased 8 cup Bundt pan, (brush the pan with melted butter or with cooking spray), sprinkle in the chocolate mixture, cover up with another 1/3 batter.  Repeat this process.
  7. Bake in a preheated oven @ 180 deg C for 40 to 45 mins. or to 1 hour depending on your oven.  Test with a skewer till it comes out clean.
  8. Cool in pan for about 10 mins. before unmoulding cake onto a wire rack to cool completely.



Comments

  1. What a lovely cake to make for this new year. Got to try one of these day

    ReplyDelete
  2. Hi i think ur recipe have egg and yogurt missing

    ReplyDelete
  3. i know you are a bundt tin collecter! the shape is special..at one angle i thought it looks like a castle too, thanks for sharing the recipe, cheah!

    ReplyDelete
  4. Anonymous
    Thanks for the alert. I've just edited the post. Thanks for visiting.

    Lena
    Yes, it looks like a castle from a certain angle. I do have a soft spot for bundt tins!

    ReplyDelete
  5. Beautiful cake and I like the bundt tin too.

    ReplyDelete
  6. Hi Cheah...nice cake..refreshing taste and I like your bundt pan :) Can't get a nice looking one here :( Btw, your photography skills got better and better each day. Congrats...I like the second last photo :) shows the cake texture to its advantage ! :)

    ReplyDelete
  7. The bundt cake looks so pretty! I really love the mould...kinda cute.

    ReplyDelete
  8. Hi auntie,
    Gong Xi Fa Cai! I believe Alvin attempted to make this cake while my parents were visiting. I will make this next week as it sounds delish. Take care!

    ReplyDelete
  9. What a beautiful cake! I love the flavor combination.

    ReplyDelete
  10. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju