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http://www.yummy.ph 75 December 2016Chocolate and Orange Bundt Cake%JQEQNCVGCPFQTCPIGOCMGSWKVGVJGRGTHGEVRCKTCPFVJKUUYGGVEGPVGTRKGEGƂNNGFYKVJcandied orange peel and dark chocolate chunks is all about this classic combination.``````Makes 1 (10½-inch) cakePrep Time 25 minutesBaking Time 1 hour``````2½ cups>‡«ÕÀ«œÃiyœÕÀ1 tablespoonbaking powder1 teaspoon baking soda½ teaspoon saltzest from 2 largenavel oranges, plusmore to garnish1 cup sour cream½ cup freshly squeezedorange juice¦|³ cup orangeliqueur or rum(we used Cointreau)1½ cups unsaltedbutter, softened1½ cups sugar4 large eggs1 cup choppedcandied orange peel(see page 97)1 cup choppeddark chocolate``````FOR THE SYRUP¾ cup fresh or store-bought unsweetenedorange juice3 tablespoons orangeliqueur (we usedCointreau)Ô|³ cup caster sugar``````FOR THE ORANGE GLAZE 1 cupconfectioners’ sugar 2 tablespoons orangeliqueur or white rum(we used Cointreau) zest from 1 largenavel orange``````1 Preheat oven to 350°F.ˆ}…̏Þ}Ài>Ãi>˜`yœÕÀthe inside of a 10½-inchBundt pan.2 7…ˆÃŽyœÕÀ]L>Žˆ˜}powder, baking soda,salt, and orange zestin a medium bowl untilcombined. In anotherbowl, combine sourcream, orange juice, andliqueur or rum. Set aside.``````3 In the bowl of aniiVÌÀˆV“ˆÝiÀwÌÌi`܈̅the paddle attachment,mix butter and sugar onmedium-high speed for2 to 3 minutes or untilˆ}…Ì>˜`yÕvvÞ°/ÕÀ˜Ã«ii`down to low and add eggsone at a time, making surethe mixture is completelycombined before addingmore. Scrape down thesides of the bowl aftereach addition.4 With the mixer on thelowest speed, alternately>``̅iyœÕÀ“ˆÝÌÕÀiˆ˜three parts and the sourcream mixture in twoparts, starting and ending܈̅̅iyœÕÀ“ˆÝÌÕÀi°As soon as the batter iscombined, turn off mixerand scrape down thesides of the bowl. Fold incandied orange peel anddark chocolate.5 Pour mixture intoprepared pan, spreadingevenly with a spatula.Lightly tap the pan on ay>ÌÃÕÀv>Vi̜Ài“œÛiair bubbles. Bake for45 minutes to 1 hour oruntil a skewer inserted inthe middle of the cakecomes out clean. Cool for15 to 20 minutes or untiljust warm to the touch.Carefully turn out cakeonto a wire rack set on topof a baking sheet.6 Meanwhile, make thesyrup: Mix togetherorange juice, liqueur, andsugar in a small bowl untilsugar has dissolved.7 Carefully drizzle orangesyrup over the slightlywarm cake, distributingevenly throughout.Cool completely.8 Meanwhile, make theorange glaze: Stir allingredients until smoothbut not too stiff. Drizzleglaze over cooled cake.Garnish with orange zest.PHOTOGRAPHY:MICHAEL ANGELO CHUA.RECIPES AND STYLING:``````CHINO L. CRUZ.