I find Bundt cakes to be quite fascinating and incredibly versatile. Not only they are easy to make, but easy to decorate as well. A quick sugar glaze or some melted chocolate it’s all you need to make a Bundt cake shine. Moreover, they come in so many flavors and possible combinations that having a beautiful Bundt cake pan is a must in every baker’s kitchen. These Bundt cake pans come in many designs, some more intricate than others. Here are a few Bundt Cake Pans I absolutely love:

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Today’s orange lavender Bundt cake is fragrant, moist, fluffy and just gorgeous with the tangy orange glaze. I used bloog orange juice for the glaze, but any orange will do – you mainly need the tartness of the orange juice and rely on lavender for flavor. Although there is some orange zest in the batter, the aroma is delicate so it’s the intense lavender that stands out. Speaking of lavender, there is one rule when baking with it – a little goes a long way – the last thing you want is to add too much and end up with a soap tasting cake rather than a nice, beautiful flavor. So keep that in mind – only add small amounts of lavender to desserts as it can be overpowering in larger quantities, especially for taste buds that aren’t used to its aroma.



{Orange Lavender Bundt Cake} Print Author: Olguta - Pastry Workshop Serves:: 8-10 servings Ingredients: Bundt Cake: 420g all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

300g white sugar

230g butter, softened

3 eggs

2 egg yolks

Zest from 1 small orange

1 teaspoon lavender buds

1 teaspoon vanilla extract

315ml buttermilk Orange Glaze: 1 tablespoon orange juice

1 tablespoon melted butter

100g powdered sugar

Lavender buds to decorate Directions: Bundt Cake: Preheat your oven to 350F and grease your Bundt cake pan with butter. Place it aside. Sift the flour with salt and baking powder. Mix the buttermilk with orange zest, lavender and vanilla. Mix the sugar and butter in a bowl until light and fluffy, at least 5 minutes. Add the eggs and egg yolks, one by one, mixing well after each new addition. Fold in the sifted flour and buttermilk mixture, alternating them. Always start with the dry ingredients and end with dry ingredients. Spoon the batter in your prepared pan and bake for 40-45 minutes or until golden brown and it passes the toothpick test. Allow the cake to cool in the pan slightly then transfer on a platter and let it cool completely. Orange Glaze: Mix the orange juice, butter and sugar in a bowl. Drizzle the glaze over the cake and sprinkle with a few lavender buds. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

ROMANIAN

Bundt sau guguluf, nu stiu prea bine cum sa le spun in romana acestor checuri – guguluf poate desemna si un desert asemanator cozonacului, asadar e greu sa-i gasesti un nume. Ii voi zice guguluf doar pentru ca suna romaneste si multi dintre voi il stiti asa. Oricum il cheama insa, acest tip de chec e impresionant prin forma in care e copt – il face cu totul special si nu mai are nevoie de prea multe pentru a fi prezentabil. O glazura simpla sau ciocolata topita si gata, aveti un desert nemaipomenit!

Reteta de azi insa aduce in prim plan un ingredient putin neobisnuit pentru papilele gustative ale multora – levantica. Planta asta aromata e genul de ingredient care trebuie folosit in cantitati mici ori riscati sa obtineti un chec cu gust de sapun si nu un desert comestibil. Gustul intens al levanticii poate foarte usora acoperi orice alta aroma asa ca nu exagerati cand o adaugati in deserturi. De data asta eu am combinat-o cu portocala si am pus din ambele cate putin, doar cat se am din fiecare o aroma delicata. Am decorat checul cu o glazura acrisoara de portocala rosie, insa merge orice fel de portocala ori chiar lamaie.

Ingrediente:

Guguluf:

420g faina

1 lingura praf de copt

3/4 lingurita sare

300g zahar alb

230g unt moale

3 oua

2 galbenusuri

Coaja de la o portocala mica

1 lingurita flori de levantica

1 lingurita extract de vanilie

315ml lapte batut

Glazura:

1 lingura suc de portocale

1 lingura unt topit

100g zahar pudra cernut

Flori de levantica pentru decor

Mod de preparare:

Guguluf:

Preincalziti cuptorul la 180C si ungeti o tava de chec Bundt/guguluf cu unt. Dati deoparte. Cerneti faina cu praful de copt si sarea. Amestecati laptele batut cu coaja de portocala, levantica si vanilia. Mixati untul cu zaharul pana obtineti o compozitie pufoasa, bine batuta. Adaugati ouale si galbenusurile, unul cate unul, mixand bine dupa fiecare. Incorporati faina si laptele batut, alternandu-le. Incepeti cu ingredientele uscate si terminati tot cu cele uscate. Transferati aluatul in tava unsa cu unt si coaceti pentru 40-45 minute sau pana trece testul scobitorii. Transferati checul pe un platou si lasati sa se raceasca.

Glazura: