Do you know what is one of the worst nightmares of a baker? Cake falling apart when you try to remove it from the pan. That's precisely what happened with me when I baked this bundt cake. While I was trying to take it out, it tore apart in half horizontally and in the process giving me a near heart stroke. I just felt like crying and wanted to hide somewhere. Yeah yeah I know I'm sounding over dramatic but then that's what happens with me when I have a baking disaster in my kitchen.
I soon gathered myself and started the pasting job, carefully removing the bits from the pan and sticking them onto the cake as best as I could. I then poured dark chocolate ganache over it which helped to hide the joints to a large extent, not to mention making the taste yummier in turn :)
Now the most important part...taste. What this cake lacks in looks, it more than makes up and I mean really makes up in taste. It is wonderfully moist, has that refreshing orange flavor and scent that is paired with crunchy pecans and finally topped with the ever yumminess of dark chocolate ganache. After I made this, I baked another 2 mini ones and froze them to be enjoyed anytime I want!
I made this cake as a part of the BundtBakers group and the theme for this month is Fruits and Nuts! what a lovely combination, isn't it? Our host this month is Shilpi Prasad from http://
Recipe Source: Cake Simple by Christie Matheson
Makes one 9 inch bundt cake
Ingredients
For the cake
200 grams / 7 ounces / 2 cups pecan halves lightly toasted and chopped.
330 grams / 11.6 ounces / 2 plus 3/4 cups all purpose flour plus more for dusting the pan.
1 tablespoon baking powder
1/2 teaspoon baking soda or soda bi carb
1/2 teaspoon salt
230 grams / 8 ounces / 1 cup unsalted butter at room temperature
165 grams / 5.8 ounces / 3/4 cup packed light brown sugar
150 grams/ 5.3 ounces / 3/4 cup granulated sugar
4 large eggs separated and at room temperature
3 tablespoons freshly grated orange zest (from 3 large oranges)
240 ml /8fl ounces freshly squeezed orange juice (from 3 large oranges)
For Chocolate Ganache Glaze
1.5 ounces / 45 grams dark chocolate
160 ml / 5.5 ounces 2/3 cup heavy cream
Method
For the Cake
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust a 10 cup(around 2.4 litres) / 9 inches / 23 cms capacity bundt cake.
Sprinkle 1 teaspoon flour from the measured amount on the pecans and mix. In a large bowl sieve together the flour, baking powder, baking soda and salt. Mix thoroughly with a hand held whisk to distribute all the ingredients.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add both the sugars and mix until light, pale and fluffy about 3 to 4 minutes. Add the yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as and when required. Add the orange zest and mix.
Reduce the speed to low. Add the flour mixture to the batter in three increments alternating with the orange juice in two increments and mix until just combined. Stir in the pecans.
In another bowl, beat the egg whites on medium speed until stiff peaks form and fold them gently into the batter.
Pour the batter into the prepared bundt pan, smooth the top and bake in the preheated oven for about 45 mins to an hour or until a cake tester or a wooden skewer inserted in the center comes out with a few dry crumbs attached to it.
Place the pan on a wire rack to cool for about 30 minutes. Remove the cake from the pan and place it again on the wire rack to cool completely.
For the Chocolate Ganache Glaze:
Place the chocolate in a medium heat proof bowl. In a small pan, bring the cream to a simmer. Immediately pour the cream on the chocolate. Let stand without stirring until the chocolate starts to melt.
Using a spatula, stir the mixture gently until it's smooth and velvety. Pour the glaze over the cooled cake.
Storage Suggestions: The cake can be stored in an air tight container at room temperature overnight, in the refrigerator for up to 7 days or frozen for up to a month.
Happy Baking!!!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's have a look at other yummy creations from the group:
For the Chocolate Ganache Glaze:
Place the chocolate in a medium heat proof bowl. In a small pan, bring the cream to a simmer. Immediately pour the cream on the chocolate. Let stand without stirring until the chocolate starts to melt.
Storage Suggestions: The cake can be stored in an air tight container at room temperature overnight, in the refrigerator for up to 7 days or frozen for up to a month.
Happy Baking!!!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's have a look at other yummy creations from the group:
- Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
- Aloha Bundt Cake from Olivia at Liv for Cake
- Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
- Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
- Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
- Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
- Banana Split Bundt Cake from Andrea at Adventures in All Things Food
- Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
- Cherry and Almond Bundt Cake from Lara at Tartacadabra
- Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
- Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
- Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
- Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
- Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
- Generra Bundt Cake from Kelly at Passion Kneaded
- Lemon Lime Pistachio Bundt Cake from RocĂo at kidsandchic
- Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
- Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
- Peach and Pecan Bundt from Catherine at Living The Gourmet
- Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
- Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
- Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
- Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
- Summer Fig Bundt from Margaret at Tea and Scones
- Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
If I had a dollar for every time that has happened to me, I'd be a rich woman, Deepti. Great save with the ganache!
ReplyDeletehahaha thank you Stacy
DeleteYou had me at Ganache! What a gorgeous and delicious recipe!
ReplyDeleteThank you Veronica :)
DeleteI can exactly understand, what you went through.. These disasters have happened so many times with me, I have actually lost the count... But, your Ganache has done a beautiful job... Thanks for participating..
ReplyDeleteThank you for the comfort Shilpi ;)
DeleteYou wouldn't know that the cake is broken, you did an awesome job of hiding it. Orange and pecans sounds like a great combo! Laura@ Baking in Pyjamas
ReplyDeleteThanks Laura!
DeleteYou cake is stunning, I never would have known it wasn't in one piece. But, yes, I've been there - I'm glad you were able to salvage it.
ReplyDeleteThank you Lauren! It's so comforting to know I'm not the only one ;)
DeleteI would have never guessed the cake fell apart by your pictures. That ganache saved it quite well. Looks delicious! :)
ReplyDeleteThank you Olivia. It surely was.
DeleteThat is the sign of a great cook, you can take a near disaster, cover it with ganache and serve it up with a smile knowing that not only does it look great but it will taste great as well.
ReplyDeleteHe he...yeah right Wendy :)
DeleteGanache makes everything better, even a 'broken' cake! I have had many a bundt fall apart on me. You have done a wonderful job covering it up. Orange and pecan is a great combo - I would have never thought of it!
ReplyDeleteI am in complete agreement Cali, ganache does make everything look and taste better.
DeleteThis cake screams Christmas to me…I'm saving it for the holidays as a special treat. Looks lovely!
ReplyDeleteThank you Colleen :)
DeleteHi Deepti, happening to me too (and a lot :-() so I am very good and "covering up", haha and also using a lot of ganache and cream cheese frosting ;-) You cakes looks absolutely delicious, great job!!
ReplyDeleteThanks Lara!
DeleteI find that chocolate ganache heals so many wounds! Orange and Pecan! Yes, please.
ReplyDeleteOh yes it has proved to be a savior many times.
DeleteWhat a delicious combination of flavors! I would never have even known the cake tore if you hadn't said anything- the ganache was the perfect cover-up!
ReplyDeleteThank you so much Tux :)
DeleteThis looks so moist and light...what a delicious cake. I love the flavors and everything about this budnt. xo, Catherine
ReplyDeleteYou are right Catherine, this cake was moist and very light. Thank you very much!
DeleteI think we all hold our breaths when it's time to unmold a Bundt. I've definitely had the split cake. Very frustrating! But you salvaged it well!
ReplyDelete