Discover the ultimate Bundt cake collection featuring two irresistible flavors: Orange Bundt Cake and Almond Chocolate Bundt Cake. The first is a moist, citrusy delight with fresh orange juice, zest, candied peel, and a luscious chocolate glaze. The second is a rich, nutty treat bursting with ground almonds, chocolate, cinnamon, and a hint of rum. Both are perfect for holidays, special occasions, or a luxurious afternoon dessert.
Orange Bundt Cake
Ingredients for the Cake:
5 large eggs
1 1/4 cups granulated sugar
3/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Juice and zest of 1 large orange
1/4 cup candied orange peel, chopped
3.5 oz (100 g) dark or milk chocolate
For Soaking:
1/3 cup orange soda or sparkling orange juice
For the Glaze:
3.5 oz (100 g) chocolate
2 tablespoons margarine or butter
1 tablespoon vegetable oil
Instructions
Separate egg whites and yolks. Beat the whites to stiff peaks, gradually adding sugar, then fold in the yolks. Alternately add orange juice and flour mixed with baking powder. Melt chocolate over a double boiler, let it cool slightly, then fold it into the batter. Gently mix in the orange zest and candied peel. Pour the batter into a greased Bundt pan. Bake at 350°F for about 60 minutes. Remove from the oven and poke holes with a skewer, then pour the orange soda over the cake. Let sit 10 minutes to absorb, then invert onto a serving plate. Melt chocolate and margarine with oil, and drizzle over the cooled cake.
Almond Chocolate Bundt Cake
Ingredients:
7 oz (200 g) butter, softened
1 1/4 cups granulated sugar
1 cup ground almonds
1 cup all-purpose flour
6 large eggs
7 oz (200 g) grated chocolate or chocolate chips
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon rum (optional)
Sliced almonds for garnish
Instructions
Separate egg whites and yolks. Beat the whites until stiff. Cream together butter, sugar, and yolks until fluffy. Mix in ground almonds, rum, and cinnamon, then fold in flour and baking powder. Gently fold in the beaten egg whites and chocolate. Pour into a greased Bundt pan and sprinkle with sliced almonds. Bake at 350°F for 60–70 minutes. Let cool in the pan, then invert onto a plate. Dust with powdered sugar before serving.
