Candied Orange & Chocolate Marble Bundt Cake with Orange Toffee Sauce
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Absolute heaven in a cake and I cannot wait for you to try this one out!
I have been wanting to create a marble bundt cake for ages but have been putting it off and putting it off as it seemed a little intimidating. But now that I’ve done it I am amazed at how simple it is but yet how effective it turned out.
So stunning the with the dual colour swirls and then when you bite into the powerful orange flavour combined with the rich chocolate cake, I mean seriously, this one is really good.
A proper show stopper for Christmas Day or any day really!
I really hope you enjoy giving it a go and of course savouring every mouthful afterwards.
INGREDIENTS (Yields 10-12 Slices):
- For the Cake:
240g Self-Raising Flour or Spelt Flour (Rice Flour for GF)
- 100g Ground Almonds
- 2tsp Baking Powder
- 4-5 Tbls Cocoa Powder
- 1 Vanilla Pod (Scraped)
- Pinch Sea Salt
- 2 Cups Orange Pulp (Approx. 4 Small Oranges)
375mls Maple Syrup
2-3 Tbls Almond Milk
2 Eggs or Chia Eggs
(2 Tbls Chia Powder mixed with 4tbls water)
1/2 Cup Orange Pulp (Approx 1 small orange)
1 1/2 Cups Non-Dairy Milk
6 Medjool Dates (Soaked & De-pipped)
- 3 Tbls Maple Syrup
Large Pinch of Sea Salt
1 Small Bar Raw Chocolate (I used Om-Bar or Concious Chocolate)
3-4 Tbls Refined Sugar-Free Candied Orange Peel
– Pre-heat oven to 185degrees celsius
– First add all your oranges (for cake and sauce) to a large pot and cover well with water. Bring to a boil and leave to simmer for 20-30min or until oranges are lovely and soft.
– Add them all to a food processor and mix the whole lot into a pulp (Don’t worry about pips or seeds, they will be blended too)
– Add dry cake ingredients together into a large mixing bowl using a sieve (exclude the cocoa powder)
– Mix all wet ingredients together into a separate mixing bowl and now add your 2 Cups of orange pulp to the mix with your eggs or chia eggs.
– Mix really really well (if you have to put it through the food processor again then do that to make sure everything is mixed well.
– Now add your wet ingredients to your dry ingredients (minus cocoa powder) and mix well but not too much otherwise you will knock out all the air. Gently mix.
– Separate your cake batter into two bowls and add the cocoa powder to one and mix in really really well.
– Now in a well oiled bundt tin (I used a silicone one which worked really well) add your batters by adding small ladle spoonfuls of each at a time. One orange, one chocolate, one orange, one chocolate for one layer. Then with a chopstick or handle of a spoon drag it through the batter to create the lovely swirl patterns.
– Now continue adding your batters in alternate spoonfuls and swirling through till you get to the top of the cake tin and all your batter is used up.
– Smooth out the top and bake in the oven for 40-50min or until a spike comes out clean.
– Once done let it cool for at least 15min before removing it from tin then leave to cool another 10min.
– To serve spoon on some sauce so that it drips down the sides. Don’t add to ouch or you’ll make it soggy, just enough for a beautiful presentation.
– Now grate on your raw chocolate all over the top and add chunks of chocolate in between the swirls. Add your orange peel bits all over the top too.
– Lastly dust on almond flour for the white snow effect.
Voila! Enjoy! xxx