I am not going to lie!  Bundt tins are expensive!  They are heavy and take up a lot of storage space.  But good quality ones are worth it.  There is the concern that the cake will stick to the tin as one doesn’t line it with parchment paper.  It is always an anxious moment waiting for the cake to be released from the tin and spoil the appearance but with the advice from Helen Goh – author of SWEET with Yotham Ottolenghi that problem has been resolved.

The batter or mixture is often quite simple.  However the WOW factor comes from its appearance when plated.  Maybe a drizzle of icing sugar mixed with water or a killer coffee caramel or just an SYrupdusting of sifted cocoa powder or icing sugar. Either way it takes on a brand new level for a morning tea or dessert.

My favourite is possibly the Lemon Drizzle cake. Simple but oh so delicious from the ‘drizzle’ which keeps it moist.  A lemon and sugar syrup is poured over the hot cake when it comes our of the oven.  When cold a drizzle of icing sugar and water is made into a paste and poured over.

The  recipe comes from the Delicious magazine

Lemon Drizzle Cake

200 g unsalted butter (room temperature)

250 grams plain flour w

Other with 1.5 t. baking powder

225 g castor sugar

3 lemons (finely grated and juiced)

4 large eggs

Syrup: 100 grams castor sugar with lemon juice

Icing: 80 grams icing sugar with chilled water

Method:  Make the batter in the usual way.  However, the secret way to make sure the cake comes out cleanly is to generously butter the cake, dust with flour and refrigerate the tin until you add the batter.  I think the word is “massage” the butter.

Pour batter in the tin and smooth the top.  Bake 35 – 40 minutes fan forced @ 180c or until cake is cooked.

Add sugar syrup immediately and cool for 10 minutes before turning out. Pour drizzle when cool just before serving.

My take on this is to add finely chopped rosemary to the batter before baking.

Other favourite bundt cakes

Double glazed Chocolate (Martha Stewart)

Banana, coffee and cardamom with coffee caramel (Helen Goh)

Also from Helen … Rum & Raisin with rum caramel icing.
But there are so many more.  Nigella Lawson too has some interesting recipes.  Enjoy!

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