My mini bundt tin is one of my favourite pieces of kitchen baking paraphernalia. I love the way the pretty little fluted tins instantly make the cakes look fancy. I own several large bundt tins too but the mini ones have a special place in my heart. Continue reading
I love baking bundts! There is something very satisfying about removing a bundt cake from its tin and being greeted with the sight of a regal-looking cake. Continue reading
I had such an urge to bake a chocolate bundt cake this morning. I was planning to bake shortbread but some invisible force was telling me to create a cake with chocolate and rum that I thought – who am I to argue with the Jedi-minefield that is permeating my kitchen? Continue reading
![Chai bundt cake [The Hungry Mum]](https://thehungrymum.files.wordpress.com/2015/08/chai-bundt-cake-the-hungry-mum.jpg)
On a recent child-free weekend in Sydney the Hungry Dad and I explored the stunningly elegant Stand Arcade. We found the amazing Gewürzhaus, a teeny shop crammed with herbs, spices, salts and teas from all around the world.
After sampling some lovely mulled wine as we perused the boutique we ended up leaving with a heavy bag and lighter wallet. One of our purchases was a chai tea mix and let me tell you: this brew was the real deal. Full of orange peel, cardamom and other chunky bits of deliciousness it soon became a fav in the Hungry House. Continue reading
This Donna Hay cake is simple and impressive and can be jazzed up with the addition of a quick icing. It isn’t overly chocolaty which could be a good or a bad thing, depending on how you feel about chocolate or how early in the day it is – while choc addicts would argue that it is never too early in the day for a chocolate hit I would actually disagree (ducks for cover). This cake neatly straddles the issue though – there is just enough chocolate for any time of day. Continue reading
It will come as no surprise to Hungry Mum devotees that I adore bundts. In fact you may be heartily sick of me posting about these cakes but I just can’t get enough of their buttery goodness. Continue reading
This is one of my favourite cakes to bake and eat so I was gobsmacked that I hadn’t blogged it already. I searched my blog twice, convinced that I must have already shared such a fab cake with everyone but I hadn’t. MAJOR oversight.
I used a recipe is called ‘Anna Encel’s Wonderful Babka’ in a fav cookbook of mine called ’50 Fabulous Chocolate Cakes’ that gets a major workout in my kitchen.
Like I tend to do I reduced the amount of sugar by half a cup. The original recipe called for 3 tablespoons of drinking chocolate which I changed to melted chocolate. I normally use 100grams of dark chocolate but this time I broke up one of the many milk chocolate Easter bunnies that my girls got for Easter and used that instead. Shhh, don’t say a word….
Gather:
250g butter, melted
3 large eggs
2 ½ cups self-raising flour
1 cup caster sugar
100g melted dark chocolate
1 ½ cups orange juice
½ tsp orange liqueur [optional]
Let’s get to it:
Preheat oven to 180C and thoroughly grease a bundt tin, ensuring you get into all the crevices.
Put all the ingredients except the melted chocolate into the bowl of an electric mixer and beat until well combined.
Pour one half of the mix into the bundt tin then dollop in the melted chocolate. Cover with the remaining batter
Bake 40-ish minutes [depending on your oven you may need another 5 or so minutes]
Allow to cool in tin for about 30 minutes before tipping onto wire rack.
I have probably previously mentioned my affection for bundt cakes – I believe they are so much more pleasing to the eye than your everyday normal cake shape.
This lemon cream bundt comes, as so many of the recipes on this blog do, courtesy of the fab cookery folk at the Australian Women’s Weekly. This magazine [not a weekly any more] is renowned for their triple-tested recipes and I doubt there is a kitchen in this wide brown land of us that doesn’t have an AWW recipe in its drawers or stuck to the fridge. The recipe appeared in the book called Quick Mix Cakes which I suspect is no longer in print. If you do happen upon a copy I urge you to buy it – every recipe in it is super easy and delicious.
GATHER:
125g room-temperature butter, diced
2 eggs
1 ½ cups self-raising flour
½ cup sour cream
150g caster sugar
grated rind from two lemons
LET’S GET TO IT
Preheat oven to 170C.
Grease a bundt pan, ensuring you get into all the nooks and crannies. I use non-stick spray and find that it works quite well.
Combine all ingredients into bowl of electric mixer and beat on low until everything is combined.
Increase speed until mixture is smooth and changed in colour.
Spoon the mixture into pan, ensuring you gently push it into the crevices of the design of the pan.
Bake for 40-ish minutes/until a skewer inserted comes out clean.
Cool in pan 10 minutes before gently removing to a wire rack.
When cold dust liberally with icing sugar.
the hungry mum 