Friday, 9 November 2012

Bundting Marvellous (well sort of)

Photo of failed Bundt cake
I think one of the important thing about a craft blog is sharing the things that didn't go quite to plan. Hence the photo here...

I've always wanted to make some kind of Bundt cake, but didn't have a tin - it's one with a hole in the middle. Then what should I find in Aldi on Wednesday but a half size Bundt tin, with lovely swirly patterns on the top. Thus equipped I set about making a cut down version of Nigella's 'Snow-topped Spice Cake' from Domestic Goddess. I reduced the recipe by half. It is a little faffy as you have to separate the egg yolks and whites (and whipping egg whites to a soft peak is a bit of a bastard when doing it by hand) but the texture of the finished article was really fluffy and tasted delicious.

However, when I came to turn out the tin (with lots of shaking, poking and muttered curses) a bit of a disaster occurred. Half of the cake remained stuck in the crenellations at the top of the tin, leaving the less than impressive item that you see above. Oh and I realised that I'd left out the ginger, which was kind of the main flavour of the cake. Oh well...

Of course we had to gobble it up as quickly as possible to hide my baking shame. If you'd like to have a go, the recipe is below. And apparently the proper lubrication (smirk) for such fancy cake tins is the impressively named Cake Release. Other baking supplies retailers are available, but I'm happy to tart myself for a free sample if anyone from Lakeland is reading this ;-)

2 eggs separated, plus 1 extra egg white
62ml vegetable oil
62ml water
1tbsp runny honey
100g dark brown sugar
38g ground almonds
75g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp all-spice (although I didn't have any of this)
good pinch of ground cloves
zest of 1/4 of an orange
50g caster sugar

How to make
1. Preheat oven to 180 (conventional) or 160 (fan)
2. Grease your tin *thoroughly*
3. Whisk together the yolks and oil in a large bowl, then mix in the water, honey and dark brown sugar.
4. Add the almonds, flour, baking powder, bicarb, salt, spices and zest and fold in gently
5. In another bowl beat the egg whites into soft peaks then gradually add the caster sugar
6. Fold the whites into the cake mixture in the large bowl.
7. Pour the mix into your Bundt tin and bake for about 35 mins or until the cake is springy on top and starting to shrink away from the sides.
8. Leave to cool in the tin for half an hour before attempting to turn out.
9. If you like you can make up some Royal Icing to decorate, but I think it was perfectly good un-iced.

That's all from me for today. I've also been doing some 'real' work, and making carrot chutney, so I'll be spending the evening washing the smell of cider vinegar out of my hair and getting ready (otherwise known as fretting about my outfit) for Mumsnet Blogfest tomorrow. Going to be on a train at stupid o'clock in the morning <yawn>

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