Yummy 201612

http://www.yummy.ph 75 December 2016

Chocolate and Orange Bundt Cake

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candied orange peel and dark chocolate chunks is all about this classic combination.

Makes 1 (10½-inch) cake

Prep Time 25 minutes

Baking Time 1 hour

2½ cups

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1 tablespoon

baking powder

1 teaspoon baking soda

½ teaspoon salt

zest from 2 large

navel oranges, plus

more to garnish

1 cup sour cream

½ cup freshly squeezed

orange juice

¦|³ cup orange

liqueur or rum

(we used Cointreau)

1½ cups unsalted

butter, softened

1½ cups sugar

4 large eggs

1 cup chopped

candied orange peel

(see page 97)

1 cup chopped

dark chocolate

FOR THE SYRUP

¾ cup fresh or store-

bought unsweetened

orange juice

3 tablespoons orange

liqueur (we used

Cointreau)

Ô|³ cup caster sugar

FOR THE ORANGE GLAZE

 1 cup

confectioners’ sugar

 2 tablespoons orange

liqueur or white rum

(we used Cointreau)

 zest from 1 large

navel orange

1 Preheat oven to 350°F.

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the inside of a 10½-inch

Bundt pan.

2 7…ˆÃŽyœÕÀ]L>Žˆ˜}

powder, baking soda,

salt, and orange zest

in a medium bowl until

combined. In another

bowl, combine sour

cream, orange juice, and

liqueur or rum. Set aside.

3 In the bowl of an

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the paddle attachment,

mix butter and sugar on

medium-high speed for

2 to 3 minutes or until

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down to low and add eggs

one at a time, making sure

the mixture is completely

combined before adding

more. Scrape down the

sides of the bowl after

each addition.

4 With the mixer on the

lowest speed, alternately

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three parts and the sour

cream mixture in two

parts, starting and ending

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As soon as the batter is

combined, turn off mixer

and scrape down the

sides of the bowl. Fold in

candied orange peel and

dark chocolate.

5 Pour mixture into

prepared pan, spreading

evenly with a spatula.

Lightly tap the pan on a

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air bubbles. Bake for

45 minutes to 1 hour or

until a skewer inserted in

the middle of the cake

comes out clean. Cool for

15 to 20 minutes or until

just warm to the touch.

Carefully turn out cake

onto a wire rack set on top

of a baking sheet.

6 Meanwhile, make the

syrup: Mix together

orange juice, liqueur, and

sugar in a small bowl until

sugar has dissolved.

7 Carefully drizzle orange

syrup over the slightly

warm cake, distributing

evenly throughout.

Cool completely.

8 Meanwhile, make the

orange glaze: Stir all

ingredients until smooth

but not too stiff. Drizzle

glaze over cooled cake.

Garnish with orange zest.

PHOTOGRAPHY:

MICHAEL ANGELO CHUA.

RECIPES AND STYLING:

CHINO L. CRUZ.