Some flavour combinations are just magical. Pistachio, apricot and rosewater are a perfect example of when flavours, balanced correctly, work harmoniously together. In this cake, you can taste each of these ingredients yet they do not overpower one another. This cake may be fragrant but it is subtle and just so beautiful to eat.

Ground pistachios and puréed dried apricots (that have been simmered in water to soften) are what make this cake so tender and moist whilst still adding texture. The grinding and pureeing is all done in a food processor so it is very easy and takes no time at all. You then add the rest of the ingredients to the food processor, give it a whiz and then you are ready to bake!

The flavour of rosewater is imparted in three stages. First, you add a touch of rosewater to the batter. You then pour a sticky rosewater syrup onto the hot cake once it is out of the oven and allow to absorb. This adds even further moisture and flavour to the cake. Finally, a rosewater glaze is drizzled over the top of the cake once it has cooled. I know what you must be thinking…isn’t the rosewater overpowering? Trust me, it isn’t! By adding small amounts in layers the flavour is balanced and not too over the top.

To serve, I like to garnish it with chopped pistachios and dried edible rose petals. This cake really is a showstopper and is perfect for a special occasion or when you just want to make a truly stunning cake! 

Why you will love this Pistachio and Rosewater Cake

• It is quick and easy to make: This is another one of those cakes that requires minimal effort but looks like you have spent AGES preparing it. As I have already mentioned, all the hard work is done in a food processor making it very simple and speedy to make.
• You can make it in advance: This cake is perfect if you need to bake in advance. In fact, I actually think this cake tastes better after a couple of days as the flavours seem to enhance with time. Rest assured, this cake will be as tender and moist on day five as it was on the day it was baked!
• It is perfect for any occasion: You can enjoy this cake any time of day (trust me, I have!) – it is equally perfect with a cuppa for morning or afternoon tea as it is as an impressive dessert after a dinner.

What you will need

Equipment

• A food processor and a 20cm springform cake tin.

Ingredients

• Dried apricots: I like to use the soft dried apricots as their flavour is more mellow and they are easier to puree before adding to the batter.
• Shelled pistachios: When ground into a meal and added to a batter, the pistachios impart the most beautiful flavour as well as providing moisture and texture to the cake.
• Plain (all-purpose) flour: This cake has equal parts ground pistachios and plain (all-purpose) flour.
• Baking powder: This leavening agent prevents the cake from being too dense and heavy by giving it some lift!
• Caster sugar: You don’t need much sugar in this recipe as you have the natural sweetness from the apricots and we can’t forget about the rosewater glaze AND rosewater icing!
• Rosewater: Use this beautifully aromatic floral water sparingly – use too much and it can overpower the rest of the flavours. A dash of rosewater goes a long way and creates the most fragrant cake. You can buy rosewater from middle eastern and speciality supermarkets.
• Ground cardamon: This is another stunning flavour profile that works beautifully with pistachios, apricots and rosewater. You should be able to find ground cardamon in the spices section of most supermarkets.
• Eggs: They should be at room temperature before you begin.
• Rice Bran Oil (or other flavourless oil): Oil is used in place of butter in this recipe.
• Icing (confectioners) sugar & Milk: These ingredients are used in the rosewater glaze.
• Extra pistachios and dried edible rose petals: I like to garnish the cake with these before serving.

How to make this Pistachio and Rosewater Cake

1. Simmer the dried apricots and water in a saucepan until the apricots are soft. Puree apricots in a food processor until smooth.
2. In the food processor, blitz pistachios until they become a fine meal. Add apricots, flour, baking powder, ground cardamon, caster sugar, eggs and oil. Process until smooth.
3. Add rosewater and pulse to combine.
4. Pour into prepared tin and bake.
5. Make rosewater syrup. Pour over hot cake.
6. Make rosewater glaze. Drizzle over cooled cake. Garnish with chopped pistachios and dried edible rose petals.
7. Enjoy!

If you love this recipe, try these…

• Coconut & Almond Cake
• Amazing Chai Spiced Banana Bread
• Lemon Bundt Cake

Pistachio and Rosewater Cake

★★★★★ 5 from 1 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour, 5 minutes
• Yield: 12
• Category: Cakes

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Description

This stunning cake is made with freshly ground pistachios, pureed dried apricots and fragrant rosewater. It is incredibly easy to make as almost all the work is done in a food processor!

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Ingredients

Cake

• 100g soft dried apricots
• 3/4 cup water
• 3/4 cup shelled pistachios
• 3/4 cup (110g) plain (all-purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamon
• 3/4 cup caster (superfine) sugar
• 1 teaspoon rosewater
• 3 eggs, at room temperature
• 1/2 cup rice bran oil (or any other flavourless oil)

Rosewater Syrup

• 1/2 cup (115g) caster (superfine) sugar
• 3/4 cup water
• 1/2 teaspoon rosewater, or to taste

Rosewater Glaze

• 3/4 cup (95g) icing (confectioners) sugar, sifted
• 1 – 2 tablespoons milk
• 1 teaspoon rosewater, or to taste

To Garnish (optional)

• 1/4 cup shelled pistachios, finely chopped
• Dried edible rose petals

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm springform cake tin with baking (greaseproof) paper.
2. In a small saucepan, simmer dried apricots and the water until the apricots are soft and plump. Be careful not to allow all the water to evaporate as the apricots can burn (add a little more water if need be). Set aside to cool slightly.
3. In a food processor, blitz the pistachios until they form a meal (similar to the consistency of almond meal). Add the apricots, flour, baking powder, ground cardamon, sugar, eggs and oil. Process until you get a smooth batter. Add the rosewater and pulse until just combined. 
4. Pour batter into prepared tin and bake for 40 to 45 minutes, or until a skewer comes out clean when tested.
5. At the 30 minute mark of baking, make the rosewater syrup by combining all the ingredients in a small saucepan. Bring the mixture to the boil and then reduce heat and simmer for 5 minutes or until it becomes syrupy. 
6. As soon as the cake is out of the oven (while it is still in the cake tin), use a toothpick or skewer to pierce holes in the top of the cake. Carefully pour the hot rosewater syrup over the hot cake a little at a time – wait for the cake to absorb the syrup before adding more. Allow the cake to cool completely in the tin on a wire rack.
7. Meanwhile, make the rosewater glaze by combining the icing sugar, rosewater and milk until you get a smooth, pouring consistency.
8. When the cake is cool, turn the cake out onto serving plate. Drizzle the glaze over the top of the cake and garnish with extra chopped pistachios and edible dried rose petals, if using.

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Notes

1. Storage: Store in an airtight container in the fridge for up to 5 days.
2. If you prefer, you can skip the glaze altogether and simply dust the cooled cake with icing sugar. It won’t have quite the effect of a drippy glaze but it will still be beautiful to eat.

Keywords: Pistachios, cake, rosewater, apricots

The post Pistachio and Rosewater Cake appeared first on Marble & Whisk.

If you love coconut, you will love this recipe. I love coconut in all of its forms – fresh, desiccated, shredded, flakes, toasted, un-toasted, milk, cream – you get the picture. In this recipe, not only do I love how the coconut adds incredible flavour to the cake (you REALLY taste the coconut), it also gives it a lovely texture and in combination with the ground almonds it makes for a beautifully moist cake.

You know those wonderful recipes that are minimal effort but maximum reward? Well this is one of those recipes. You essentially throw all the ingredients in a bowl and mix by hand – no electric mixers required! The end result however is a cake that is so fabulous and so flavoursome it will be hard to believe it took so little effort to prepare.

Why you will LOVE this Coconut & Almond Cake

• It is quick and easy to make: As I alluded to above, this cake takes very little time to prepare and you can make it by hand.
• You can really taste the coconut: Whilst the ground almonds play a very important role of making this cake super moist, it is the coconut that really shines in this cake.
• This cake is perfect for ANY occasion: Dusted with icing sugar, this cake it perfect for morning or afternoon tea. It is also sturdy enough to pack for a picnic or eat on the go. This cake also makes an elegant dessert – it is beautiful served with freshly whipped cream and fresh berries.

What you will need

Equipment

• You will need a 20cm round cake tin. No electric mixers required!

Ingredients

Dry Ingredients

• Almond Meal: Almond meal is finely ground almonds. Almond meal is readily available at supermarkets but you can also make it yourself at home. Simply add raw almonds (blanched or unblanched) to a food processor or high speed blender and process/blend until it becomes a fine meal.
• Desiccated Coconut: I like to use fine, unsweetened desiccated coconut in this recipe. You still get the texture of the coconut throughout the cake but without any chewiness.
• Plain (all-purpose) flour: This recipe uses equal parts flour and almond meal which results in a moist cake that still has structure.
• Sugar: I like to use caster (superfine) sugar as I find it easiest to incorporate into the batter. You can substitute regular white granulated sugar.
• Baking powder: This gives the cake its lift and rise.
• Salt: A pinch of salt balances out the sweetness.

Wet Ingredients

• Unsalted butter: This recipe calls for melted butter which is one of the reasons this cake is so quick to make – there is no need to cream the butter and sugar together.
• Eggs: You will need three large eggs for this recipes – they should be at room temperature before you begin.
• Vanilla extract: A hint of vanilla enhances the flavour of the cake.
• Buttermilk: You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Allow it to stand for 5 minutes before using (the mixture will thicken upon standing). You can also substitute plain yoghurt.

How to make my Coconut & Almond Cake

1. Whisk the dry ingredients together.
2. In a separate bowl, whisk together wet ingredients.
3. Add the wet ingredients to the dry ingredients and mix to combine.
4. Pour into the tin and bake – that’s it!

Coconut & Almond Cake

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes plus cooling
• Yield: 12
• Category: Cakes

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Description

This magnificent coconut and almond cake is melt in your mouth soft and oh so coconutty! Made with butter, sugar, ground almonds and desiccated coconut, this cake is perfectly sweet with a tender crumb. Oh and did I mention it was incredibly quick and easy to make?!

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Ingredients

• 3/4 cup (90g) almond meal (see note 1)
• 3/4 ( 110g) plain (all-purpose) flour
• 1/2 cup (50g) fine unsweetened desiccated coconut
• 1 cup (225g) caster (superfine) sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 125g unsalted butter, melted and cooled
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Icing (confectioners) sugar, to serve

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm round cake tin with baking (greaseproof) paper.
2. In a large mixing bowl, whisk together almond meal, flour, desiccated coconut, sugar, baking powder and salt until well combined and there are no clumps.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract and buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. I find it easiest to use a spatula to fold the ingredients together.
5. Pour the batter into the prepared tin and bake for approximately 40 minutes, or until a skewer comes out clean. The cake should spring back when gently pressed on top.
6. Allow the cake to cool in the tin on a wire rack for 10 minutes. Gently turn the cake out and remove any baking paper before allowing it to cool completely on a wire rack.
7. When ready to serve, dust with sifted icing sugar.

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Notes

1. Almond meal is finely ground almonds. You can buy almond meal in supermarkets or you can make it yourself by processing raw blanched or unblanched almonds in a food processor or high speed blender until it becomes a fine meal.
2. Storage: Store the cake in an airtight container in the fridge for up to one week (if it lasts that long!).
3. Serving suggestion:  For an elegant dessert, serve with freshly whipped cream and fresh berries (I love it with blueberries).

Keywords: Coconut, almond meal, cakes

The post Coconut & Almond Cake appeared first on Marble & Whisk.

Okay, I’m going to say it – this is my all time favourite cake. I love cake so its a big call I know but I truly do love this cake and it is the one cake I crave the most. There is something so homely and comforting to me about a banana cake. The aroma when it bakes, the natural sweetness from the bananas and how it goes perfectly with a cup of tea.

It is a fabulous cake to bring when visiting friends who have just moved house or had a new baby. I remember my very close friend making me a banana cake when my second child was a newborn and I was in that sleep deprived haze that we are often in with the arrival of a new baby. Let me tell you that banana cake was the perfect pick me up and ever since then this is my go to bake when visiting new parents!

How does it differ to Banana Bread?

Aside from the obvious difference of the tin it is baked in (a cake tin instead of a loaf tin), this banana cake differs in a couple of ways to a banana bread.

• Firstly, I make the cake using a similar method I would use if I were making a traditional butter cake (e.g. creaming the butter and sugar first) which results in the cake having a lovely soft and moist crumb (note: you can also make this in a food processor – see below!). In contrast, banana bread is usually made as a quick bread and involves simply mixing the wet and dry ingredients together. This results in a slightly denser texture making it suitable to slice (and toast if so desired).
• Secondly, banana cake is usually sweeter and overall more dessert like than banana bread. Thats not to say you couldn’t eat this cake any time of the day!

Why you will LOVE this Banana Cake

• You don’t need any fancy ingredients: Assuming you have ripe bananas in the house, then the chances are you will have most of the ingredients you will need in your pantry and fridge to make this recipe.
• It is simple to make and can be made using two methods: I prefer to make this banana cake using the creaming method (i.e. creaming the butter and sugar first) as I feel it results in a lighter cake. You can also make this cake using a food processor. The cake doesn’t quite have the same height as it does when made using the creaming method and is slightly denser but it is still fabulous and moist. It is a good option when you are after a speedier method. I have outlined both methods in the recipe below.
• It is incredibly versatile: I absolutely love this banana cake topped with my fluffy cream cheese frosting (and I am not shy about how much frosting I use!). My kids however prefer this cake with a simple lemon icing, like the one I drizzle on this Lemon Bundt Cake. This makes a great option for picnics and the like as it doesn’t require refrigeration like the cream cheese frosting.
• It makes a fantastic layered cake: Double or triple the recipe and you can make a spectacular layered cake. It makes a wonderful birthday cake (for kids and adults!) and is a great alternative to a vanilla or chocolate cake.

What you will need

Equipment

• You will need a stand mixer/electric beaters or food processor and a deep 20cm round cake tin.

Ingredients

• Unsalted butter: You will need the butter at room temperature before you begin.
• Sugar: I like to use a combination of light brown sugar and caster (superfine) sugar in this recipe. In addition to sweetness, the brown sugar lends a beautiful caramel flavour to the cake which I just love. You can however substitute with all caster sugar or white granulated sugar if you prefer.
• Eggs: The eggs will also need to be at room temperature.
• Vanilla Extract: A touch of vanilla enhances the overall flavour of the cake.
• RIPE bananas: What is a banana cake without bananas? As always, when baking with bananas you want to use ripe bananas as they will be sweeter and have a more intense banana flavour. You will need approximately 3 medium bananas for this recipe.
• Plain (all-purpose) flour: Regular all-purpose flour is all you will need for this recipe.
• Baking powder and Baking (bicarbonate of) Soda: These leavening agents give the cake its rise and lift. The baking soda in particular reacts with the buttermilk resulting in a tender cake.
• Salt: A pinch of salt balances out the sweetness of the cake.
• Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Allow the mixture to thicken upon standing (approximately 5 minutes) before measuring out the ‘buttermilk’ and using. If you don’t have any lemon juice or vinegar then you can substitute whole milk although the cake won’t have the same tang as you would get when using buttermilk.

How to make this Easy Banana Cake

Method #1: Creaming Method

1. Cream the butter and sugars.
2. Beat in the eggs, vanilla and bananas.
3. Alternate mixing in the dry ingredients and buttermilk.
4. Bake!

Method #2: Food processor

1. Using a food processor, combine the butter, sugar, bananas, eggs and vanilla together.
2. Add the buttermilk and process.
3. Add in the dry ingredients and process.
4. Bake!

Easy Banana Cake

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour, 15 minutes (plus cooling time)
• Yield: 12
• Category: Cakes

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Description

This banana cake is melt in your mouth soft, buttery and full of banana flavour. It is so easy to make and when topped with a fluffy cream cheese frosting it truly is what cake dreams are made of. Make it today and I promise you will never need another banana cake recipe!

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Ingredients

Banana Cake

• 1 & 1/2 cups (225g) plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/2 teaspoon salt
• 125g unsalted butter, at room temperature
• 1 cup (200g) light brown sugar
• 1/2 cup (115g) caster(superfine) sugar
• 2 large eggs, at room temperature
• 1 & 1/2 cups pureed/mashed bananas (see note 1)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, at room temperature

Fluffy Cream Cheese Frosting

• 125g full-fat cream cheese, at room temperature
• 60g unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups icing (confectioners) sugar, sifted

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Instructions

Banana Cake

Method #1 – Creaming Method

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line a deep 20cm round cake tin with baking (greaseproof) paper.
2. In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or in a large bowl if using electric beaters) cream together the butter and sugars until well combined and creamy in texture (approximately 3 minutes). Use a spatula to scrape down the sides of the bowl and if using a stand mixer, I like to scrape all the way to the bottom of the bowl (directly underneath the paddle) to make sure all the butter is incorporated.
4. Add the eggs, one by one, beating well after each egg.
5. Add the vanilla extract and banana and beat until combined.
6. Alternate mixing in the sifted flour mixture and buttermilk. Add a third of the sifted flour mixture and mix until just combined, then add half the buttermilk and mix until just combined and then repeat finishing with the remaining third of sifted flour. Be careful not to over-mix the batter.
7. Pour the batter into the prepared cake tin and smooth out the top.
8. Bake for 50 to 55 minutes or until a skewer comes out clean. Check the cake at the 30 minute mark and if the cake is browning too much then gently tent some foil over the cake tin and continue baking.
9. Cool in the tin on a wire rack for 10 minutes before carefully turning the cake out. Remove any baking paper and allow to cool completely on the wire rack.
10. Once cooled completely, top with cream cheese frosting (or other icing of your choice).
11. Enjoy!

Method #2 – Food processor

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line a deep 20cm round cake tin with baking (greaseproof) paper.
2. In a food processor, combine the butter, sugars, eggs, bananas and vanilla extract. Process until well combined and mixture is smooth. Add the buttermilk and process until just combined.
3. Add the flour, baking powder, baking soda and salt and pulse until just combined. Be careful not to over mix.
4. Pour the batter into the prepared cake tin and smooth out the top.
5. Bake for 50 to 55 minutes or until a skewer comes out clean. Check the cake at the 30 minute mark and if the cake is browning too much then gently tent some foil over the cake tin and continue baking.
6. Cool in the tin on a wire rack for 10 minutes before carefully turning the cake out. Remove any baking paper and allow to cool completely on the wire rack.
7. Once cooled completely, top with cream cheese frosting (or other icing of your choice).
8. Enjoy!

Fluffy Cream Cheese Frosting

1. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using electric beaters), beat the butter and cream cheese together until well-combined and creamy. 
2. Add the vanilla extract and salt and beat until combined. 
3. Add 1 cup of the icing sugar and beat well until combined with the cream cheese mixture.
4. Add the remaining 1 cup of icing sugar and beat on medium to high speed until the frosting is pale and fluffy (approximately 3 minutes). The consistency you want is that of freshly whipped cream.
5. The temperature of the ingredients can effect the consistency of the frosting. If the frosting is too thin, then you can add extra sifted icing sugar, a tablespoon at a time, until you get the correct consistency. If the frosting is too thick, then you can add milk (again, a tablespoon at a time) until you achieve the right consistency.
6. Use immediately. If not using it right away, store it in the refrigerator.
7. When ready to use, allow the frosting to come to room temperature and using the paddle attachment in a stand mixer or electric beaters, beat the frosting until fluffy again.

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Notes

1. Bananas: When using the creaming method, I like to puree the bananas first using a hand/stick blender as I find it easier to incorporate and I prefer a smoother batter. If you don’t have a stick blender or just can’t be bothered with the extra clean up, you can absolutely mash the bananas by hand instead. You may have small chunks of banana throughout out the cake (not a bad thing!) but the flavour of the cake won’t be affected. Of course if you are using the food processor method you can skip this step entirely as the food processor does all the work for you!
2. Storage: You can store the unfrosted cake in an airtight container for up to 2 days. Store the frosted cake, covered, in the refrigerator for up to 5 days. Both the cake (frosted and unfrosted) and any unused cream cheese frosting can be stored in the freezer for 2 to 3 months. 
3. Source: This recipe is an adaptation of this banana cake recipe by Michelle Southan & Gemma Purcell, published by Australian Good Taste that can be found here: https://www.taste.com.au/recipes/banana-cake-cream-cheese-frosting/933ee52f-e6bc-418e-a899-3a0f025f999b

Keywords: Banana, Cake, Easy

The post Easy Banana Cake appeared first on Marble & Whisk.

I really love the understated elegance of this cake and the glossy ganache takes it to the next level. I will say, this is NOT a light and fluffy cake nor is it supposed to be. Instead it has lovely tight crumb akin to a mud cake but not so dense that it makes it heavy. This cake is perfect for afternoon tea or any occasion for that matter. It also keeps really well so it is perfect if you need to bake it in advance. In fact, I find it actually tastes better after a couple of days!

Why you will LOVE this Marble Bundt Cake

• You can make this cake by hand: You don’t need any fancy equipment to make this cake – no electric mixers required! All you will need is a couple of mixing bowls, a whisk and a wooden spoon/spatula.
• It is really simple to make: First, you will need to make the base cake batter (the vanilla part of the marble cake). There is no need to cream the butter and sugar – you simply melt the butter and then combine all of the other ingredients (except the chocolate) and mix by hand. You then add chocolate to half of the cake batter which becomes the chocolate part of the marble cake. Alternate vanilla and chocolate batters in your bundt tin, give it a swirl to create that fabulous marbling and you are good to bake!
• You can really taste the chocolate! You know that disappointment when you have a bite of marble cake and all you taste is vanilla? Not with this cake! This recipe uses melted dark chocolate (and a decent amount of it!) to make the chocolate batter, not cocoa powder. It really makes a difference!

What you will need

Equipment

A couple of mixing bowls, a balloon whisk, spatula or wooden spoon and a 9 inch/23cm diameter bundt tin.

Cake Ingredients

• Plain (all purpose) flour: As we aren’t looking to achieve a light and fluffy texture with this cake (in which case you might use cake and pastry flour), plain (all purpose) flour is all you will need.
• Baking powder: You know how I mentioned that whilst this cake was dense it was in no way heavy? The baking powder is what gives this cake its lift and prevents it from being stodgy.
• Salt: Salt balances out the sweetness and enhances the flavour of this cake, especially the chocolate component.
• Sugar: I use caster (superfine) sugar as that is what I usually have in the pantry. You can substitute with granulated white sugar if that is what you have on hand.
• Unsalted Butter: The butter is what makes this cake so moist and of course it also imparts that beautiful buttery flavour.
• Vanilla: Flavour, flavour, flavour! It also contrasts perfectly with the chocolate part of the marble cake.
• Eggs: Eggs create structure and stability in the cake AND help keep the cake moist.
• Milk: Full cream (whole) milk is best as the higher fat content helps make the cake more tender.
• Chocolate: I like to use dark chocolate with 70% cocoa solids as I love the depth of flavour but you can use any good quality dark chocolate.

Dark Chocolate Ganache Glaze

• Chocolate: As with the cake batter, I prefer to use dark chocolate with 70% cocoa solids as I love the flavour but you can use any good quality dark chocolate you like.
• Unsalted Butter: Butter is what gives this glaze its shine! Oh and it definitely bumps up the luscious factor!
• Water: A touch of water brings the ingredients together.
• Salt: A dash of salt enhances the flavour of the chocolate.

How to make this Marble Bundt Cake

All you need to do is melt, mix, swirl and bake!

1. Melt the butter. Set aside. Melt the dark chocolate. Set aside.
2. Combine the dry ingredients.
3. Combine the wet ingredients (including the melted butter but NOT the melted chocolate).
4. Add the wet ingredients to the dry ingredients. Mix until combined.
5. Pour half the batter into the melted chocolate.
6. Alternate pouring the chocolate and vanilla batter in the bundt tin. Give it a swirl to create a marbled effect.
7. Bake!

Marble Bundt Cake

★★★★★ 5 from 1 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50 – 55 minutes
• Total Time: 1 hour, 15 minutes (plus cooling time)
• Yield: 12 slices
• Category: Cakes

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Description

The beautifully moist marble bundt cake is sure to impress with its mud cake like texture on the inside and luscious chocolate ganache glaze. It is incredibly easy to make – melt, mix, swirl and then bake!

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Ingredients

• 250g (1 cup) unsalted butter, cut into cubes
• 100g dark chocolate, coarsely chopped
• 2 1/2 cups (375g) plain (all-purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (330g) caster (superfine) sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (375ml) full cream (whole) milk

Dark Chocolate Ganache Glaze

• 125g dark chocolate (70% cocoa solids), coarsely chopped
• 60g unsalted butter
• 2 tablespoons water
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease a 9 inch/23 cm bundt tin really well with butter making sure you get into all the crevices.
2. In a small heatproof bowl, melt the butter in the microwave in 30 second bursts. Alternatively, melt the butter in small saucepan over low heat. Set aside.
3. Place the dark chocolate in a medium sized bowl. Heat in the microwave in 30 second bursts until almost melted. Stir until the chocolate in completely melted. Set aside.
4. In a large bowl, add the flour, baking powder, salt and sugar. Whisk briefly to combine.
5. In a separate bowl or large measuring jug whisk the melted butter, eggs, vanilla and milk. Add to the dry ingredients. Using a wooden spoon or spatula, mix until just combined (do not over mix!).
6. Pour half of the cake batter into the bowl with the melted chocolate. Mix until combined.
7. Pour half of the vanilla batter into the bundt tin followed by half of the chocolate batter. Repeat with the remaining batter (see note 1).
8. Using a skewer or small knife swirl figure of eights through the batter.
9. Bake for 50 to 55 minutes or until a skewer comes out clean.
10. Allow to cool for 10 minutes in the tin on a wire rack. Then remove the cake from tin and allow the cake to cool completely on the wire rack.

Make the ganache glaze:

1. Combine the chocolate, butter, water and salt in a small saucepan. Heat gently over low heat, stirring until almost melted. Off the heat, stir until completely melted and smooth.
2. Set aside to cool slightly. As it cools, the ganache will thicken to a pouring consistency. 
3. Drizzle over the bundt cake allowing it to run down the sides.

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Notes

1. Don’t worry too much about the order in which you pour the batters into the tin. I have previously poured ALL of the vanilla batter into the tin first, followed by ALL of the chocolate batter. I swirled as stated in the recipe and I still ended up with a fabulous chocolate swirl through the cake. As long as you don’t mix the batter completely when swirling, you will get a marbled effect.
2. Storage: Without the ganache, you can store the bundt cake in an airtight container at room temperature for up to 2 days. Once topped with ganache, store in the fridge for 5 to 7 days. Any unused ganache should be stored in the fridge.
3. Freezing: The bundt cake can be frozen, wrapped in clingfilm and foil, for 2 to 3 months.

Keywords: Marble Bundt Cake, Chocolate Ganache Glaze

The post Marble Bundt Cake appeared first on Marble & Whisk.

I love lemons. I am one of those people who would just as happily have a bowl of lemons as a table centrepiece as I would a vase of flowers. If you also love lemons, then you will LOVE this cake.

This spectacular bundt is the ultimate lemon triple threat. Firstly, we add freshly squeezed lemon juice and lemon zest to the cake batter itself. Secondly, we pour a hot lemon syrup over the hot bundt as soon as it has come out of the oven. Finally, we drizzle it with a tangy lemon icing for a final lemon hit!

In addition to the amazing flavour of this cake, it also has a beautifully light and tender crumb. This recipe is also very forgiving which is always a win in my book. Should you accidentally leave the bundt in the oven for longer than suggested, the hot lemon syrup will compensate for any lost moisture as a result of over-baking.

Why you will LOVE this Lemon Bundt Cake

• The lemon flavour is next level: This cake doesn’t just have a hint of lemon – it is absolutely bursting with lemony goodness. I have had many ‘lemon’ cakes that have been lacklustre in the lemon department – not this cake! You will NOT be left wondering what sort of cake this is.
• It is beautifully moist: You will love the texture of this cake and will find it difficult to stop at one slice!
• It really is perfect for any occasion: This bundt is simple enough to make as an everyday cake but also elegant enough for a special occasion.

What you will need

Equipment

• You will need a stand mixer or electric beaters and a 2 litre/8 cup capacity bundt tin.

Ingredients

• Plain flour: Regular plain (all-purpose) flour is all you will need for this recipe.
• Baking powder & Baking (bicarbonate of) soda: These two leavening agents give this bundt its lift and rise.
• Salt: A pinch of salt balances out the sweetness of the cake.
• Unsalted butter: The combination of butter, sugar and lemon is hard to beat. You will need the butter at room temperature before you begin.
• Sugar: I use caster (superfine) sugar as I find it easier to incorporate it with the butter. You can substitute white granulated sugar if you prefer.
• Lemon zest & lemon juice: You will need approximately 4 lemons for this recipe. I like to add the lemon zest when creaming the butter and sugar. The sugar acts as an abrasive and really helps to extract the natural oils (read: flavour) from the lemon zest. This in turn flavours the creamed butter and sugar which is the foundation of this zesty bundt. You will need lemon juice for the cake batter, lemon syrup and lemon icing.
• Eggs: You will need 4 large eggs at room temperature.
• Vanilla Extract: Adding a touch of vanilla extract enhances the overall flavour of the bundt.
• Sour cream: The addition of sour cream makes this bundt incredibly moist with a tender crumb. You can substitute yoghurt or buttermilk if you prefer.

How to make this cake

1. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. Cream the butter, sugar and lemon zest until pale and fluffy.
3. Beat in the eggs, one at a time.
4. Mix in vanilla extract and lemon juice.
5. Alternate mixing in sifted flour mixture and sour cream in batches.
6. Bake!
7. Pour the hot syrup over hot bundt cake in tin. Cool completely.
8. Drizzle the lemon icing over the cake.
9. Enjoy!

Lemon Bundt Cake

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour, 15 minutes (plus cooling time)
• Yield: 12
• Category: Cakes

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Description

You will fall in love with this sensational lemon bundt cake. It is moist, buttery and absolutely bursting with lemon flavour! This vibrant bundt is simple to make and can be enjoyed at any time of the day!

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Ingredients

Bundt Cake

• 2 1/2 cups (375g) plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/2 teaspoon salt
• 250g unsalted butter, at room temperature
• 1 1/2 cups (340g) caster (superfine) sugar
• 2 tablespoons lemon zest
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup lemon juice, freshly squeezed (see note 1)
• 1 cup sour cream, at room temperature (see note 2)

Lemon Syrup

• 1/3 cup lemon juice, freshly squeezed
• 1/4 cup water
• 3/4 cup (175g) caster (superfine) sugar or white granulated sugar

Lemon Icing

• 1 cup (160g) icing (powdered/confectioners) sugar
• 2 tablespoons lemon juice, freshly squeezed (see note 3)

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease a 2 litre/8 cup capacity bundt tin really well with butter making sure you get into all the crevices.
2. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or using electric beaters), cream together the butter, sugar and lemon zest until pale and fluffy (approximately 3 to 5 minutes). Scrape down the sides and the bottom of the bowl as necessary to ensure all the butter is incorporated. 
4. Add the eggs, one at a time, beating well after each addition. 
5. Beat in the vanilla extract and lemon juice. Don’t be alarmed if the mixture starts to curdle slightly (this is caused by the lemon’s acidity)- the batter will come together once you have added the flour/sour cream.
6. Alternate mixing in the sifted flour mixture and sour cream in batches on low speed. Add a third of the flour mixture and mix until just combined, then add half the sour cream and mix until just combined. Repeat this process finishing with the remaining third of the flour mixture. Be careful not to over mix the batter!
7. Spoon the batter into the prepared bundt tin and use a spatula to smooth out the top.
8. Bake for 50 to 55 minutes or until a skewer comes out clean.
9. Whilst the bundt is baking, prepare the ingredients for the lemon syrup (see recipe below).
10. Once baked, transfer the bundt tin to a wire rack. 
11. Use a skewer to pierce holes in the bundt cake and then pour approximately two thirds of the hot syrup over the hot bundt, a little bit at a time. Allow the syrup to be absorbed by the bundt before pouring the next bit. I like to save the remaining third of the syrup to brush over the bundt once it has been turned out of the tin.
12. Allow the bundt to cool completely in the tin.
13. Once cooled, turn the bundt out onto the serving platter you intend use. If not serving straight away, I like to turn out the cooled bundt onto a sheet of baking paper. The syrup can make the base of the bundt slightly sticky so the baking paper makes it easy to transfer to the serving platter at a later stage.
14. If you want an extra lemon kick, you can use a pastry brush to dab the top of the bundt with the remaining lemon syrup.
15. Drizzle the lemon icing generously over the bundt (see recipe below).
16. Enjoy!

Lemon Syrup

Combine the ingredients for lemon syrup in a small saucepan. Once the bundt is out of the oven, heat the syrup ingredients over medium heat whilst stirring until the sugar has dissolved. Simmer for 5 minutes. 

Lemon Icing

Sift the icing sugar into a medium sized bowl. Add the lemon juice to the icing sugar gradually, stirring as you go until the icing is a thick yet pourable consistency. You want the icing to dry opaque and if the icing is too thin then it will be more translucent. Don’t worry if that happens though – it will still taste amazing!

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Notes

1. Lemon juice:  You will need approximately 4 lemons to yield enough juice for the batter (1/3 cup), the lemon syrup (1/3 cup) and lemon icing (2 tablespoons).
2. Sour cream: You can substitute plain yoghurt or buttermilk.
3. Storage: The iced bundt can be stored in an airtight container at room temperature for up to 2 days or up to 7 days in the refrigerator. An un-iced bundt cake can be stored in the freezer, double wrapped in clingfilm and then foil, for 2 to 3 months. Defrost in the refrigerator overnight.

Keywords: Lemon Bundt Cake

The post Lemon Bundt Cake appeared first on Marble & Whisk.