{Orange Lavender Bundt Cake} – Guguluf cu levantica si portocala

orange lavander bundt cake

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:

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

orange lavander bundt cake


 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:

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

Glazura:

  1. Amestecati sucul de portocale, untul si zaharul intr-un bol. Daca glazura e prea subtire, mai adaugati scu de portocale, daca e prea groasa mai adaugati zahar pudra.
  2. Aceoperiti checul cu glazura si decorati cu flori de levantica.

orange lavander bundt cakeorange lavander bundt cake

 

{Mini Kugelhupf}

I’d lie if I’d say that I like working with yeasted dough. I’m not a huge fan of it, the kneading part is the one that scares me, but from time to time I do put my tiny mixer (not even close to a professional one) to work and make this kind of sweet yeasted dough. If I had a proper mixer I would probably be making yeasted dough more often as it makes kneading so much easier, but you never know what future holds, right?!  I’ve had these pans for such a long time, Maya sent them to me after winning a baking giveaway and I’ve been avoiding them all this time thinking that they must be so hard to clean. But they’re non-stick and cleaning is piece of cake so you might see more of this in the future on my blog. My inspiration for this recipe was Wayne Gisslen’s Professional Baking book.

Kugelhupf, also known as Gugelhupf, Gugelhopf or Guglhupf is an Alsatian term for a marble cake or Bundt cake. It is quite common in countries like Germany, Austria, Croatia, Serbia or Poland. What’s special about this cake is the fact that is uses yeast instead of baking powder so the dough rises beautifully. Actually, I was surprised to see that the recipe is a mix of yeasted dough and a creaming method used to make butter cakes, you’ll see what I mean reading the recipe. What you get is a fluffy, airy, flaky cake, perfect with a cup of tea or a glass of milk. The dough is butter and moist, quite soft so you will need to grease your hands to be able to work with it, but even if it sticks to your hands at times, don’t be tempted to add more flour!

In terms of additions to the dough, I used raisins soaked in dark rum, but next time I’m thinking to add some candied orange peel, chocolate chips or some turkish delight pieces or even walnuts or hazelnuts. It’s a versatile recipe when it comes to how you flavor the cake and what you add into the dough and that’s a good thing for those of you who like to alter recipes.

Kugelhupf

{Mini Kugelhupf}
 
Ingredients:
Sponge:
  • 190ml warm milk
  • 24g fresh yeast
  • 190g all-purpose flour, sifted
Cake:
  • 250g butter, room temperature
  • 125g white sugar
  • 10g salt
  • 5 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 440g all-purpose flour, sifted
  • 75g raisins (chocolate chips, candied orange peel etc)
  • 60ml dark rum
  • You will also need butter for the pan and a few almond slices to coat the pan
Directions:
Sponge:
  1. Mix the yeast with the warm milk until melted then stir in the flour.
  2. Sprinkle the sponge with A bit of flour and let it rise until it doubles its volume.
Cake:
  1. Preheat your oven to 180C.
  2. Soak the raisins in rum for a few hours, preferably overnight.
  3. Mix the butter with sugar until creamy and fluffy, at least 5 minutes.
  4. Stir in the eggs, one by one, then add the vanilla and lemon zest.
  5. Stir in the risen sponge and mix it well then add the flour.
  6. Using your dough paddles on your mixer, mix the dough for 15 minutes until it becomes stretchy and elastic.
  7. Fold in the raisins (drained).
  8. Let the dough rest and rise for 20 minutes.
  9. While the dough rises, butter the pan (pans in my case) and coat the bottom with almond slices.
  10. Oil your hands well to handle the dough easier and place the dough in your pans.
  11. Let the dough rise a second time for 30 minutes.
  12. Bake the mini kugelhupfs in the oven for 30 minutes or until well risen and golden brown. For a bigger cake, the baking time will be longer. I recommend trying it with a skewer.

In terms of additions to the dough, I used raisins soaked in dark rum, but next time I’m thinking to add some candied orange peel, chocolate chips or some turkish delight pieces or even walnuts or hazelnuts. It’s a versatile recipe when it comes to how you flavor the cake and what you add into the dough and that’s a good thing for those of you who like to alter recipes


ROMANIAN!

As minti daca v-as spune ca imi place sa lucrez cu aluaturile dulci sau cele de paine. Framantatul nu-mi place deloc, motiv pentru care tind sa ocolesc astfel de retete. Pana astazi insa! De mult imi doream sa fac un guguluf si i-a venit randul. Mi s-a parut foarte interesanta metoda de preparare – e un mix intre o maia cu drojdie si un blat pe baza de unt, o sa vedeti in reteta. Insa mi se pare o reteta tare versatila si aduce la gust cu cozonacul, dar fara a necesita framantare caci aluatul e atat de moale si usor de lucrat incat merge si la un mixer simplu cum e al meu. Nu fiti tentati sa mai adaugati faina, aluatul trebuie sa fie moale, bine hidratata!

Eu am folosit stafide inmuiate in rom in aluat, insa puteti folosi si fulgi de ciocolata, coaja de portocala confiata sau chiar bucatele de rahat.. sau toate la un loc! Veti obtine un guguluf pufos, moale si aromat indiferent de ce ce folositi pentru a-l aroma.

Ingrediente:

Maia:

  • 190ml lapte cald
  • 24g drojdie proaspata
  • 190g faina alba cernuta

Blat:

  • 250g unt, moale
  • 125g zahar
  • 5 oua, temperatura camerei
  • 1 lingurita extract de vanilie
  • 1 lingura coaja de lamaie
  • 440g faina alba, cernuta
  • 75g stafide
  • 60ml rom
  • Unt pentru a unge tavile si felii de migdale

Mod de preparare:

Maia:

  1. Amestecati laptele cu drojdia pana se inmoaie. Adaugati faina si amestecati bine. Acoperiti cu un strat subtire de faina si lasati sa isi dubleze volumul.

Blat:

  1. Preincalziti cuptorul la 180C.
  2. Mixati untul cu zaharul 5 minute pana devine cremos. Adaugati ouale, unul cate unul, apoi incorporati vanilia si coaja de lamaie.
  3. Folosind paletele pentru aluat, incorporati maiaua, apoi adaugati faina.
  4. Mixati blatul 15 minute pana devine elastic. Adaugati stafidele scurse bine si mixati inca 5 minute.
  5. Lasati aluatul sa creasca 20 de minute.
  6. Intre timp ungeti tava sau tavile de guguluf cu unt si tapetati laturile si fundul tavilor cu felii de migdale.
  7. Ungeti mainile cu ulei pentru a lucra aluatul mai usor apoi transferati-l in tava sau tavi in cazul meu.
  8. Lasati aluatul sa creasca in tava inca 30 de minute.
  9. Coaceti guguluful pentru 50-60 minute in cazul unei tavi mari sau 30 minute in cazul unor tavi mai mici. Cel mai bine e sa incercati guguluful cu o scobitoare.

 

 

{Lemon Bundt Cake} – Chec cu lamaie

lemon bundt cake

Scroll down for English!

De cum am citit reteta asta nu am avut nici cea mai mica indoiala ca e delicioasa. Amidonul face checul asta tare pufos si aerat iar aroma de lamaie e minunata. Reteta originala o gasiti aici, cu diferenta ca eu l-am facut intr-o tava de guguluf si am adaugat si putina zeama de lamaie pentru a-l face mai acrisor, dar si o glazura de lamaie. Reteta foloseste o cana sau pahar de 250ml si e incredibil de usor de facut.

Ingrediente:
Chec:

  • 1 cana iaurt gras
  • 1 cana zahar
  • 1 cana ulei
  • 1 cana amidon de porumb
  • 2 cani faina
  • 1 lingurita praf de copt
  • 1 praf de sare
  • 4 oua
  • Zeama si coaja de la 1/2 lamaie
  • 1 lingurita esenta de vanilie

Glazura:

  • 1/2 cana lapte condensat indulcit
  • 2 linguri zeama de lamaie
  1. Se amesteca iaurtul, jumatate din cantitatea de zahar, uleiul, galbenusurile, zeama si coaja de lamaie si vanilia intr-un bol, apoi se adauga amidonul, faina, praful de copt si sarea. Se mixeaza pana la incorporare.
  2. Separat, se bat albusuril spuma tare, apoi se adauga treptat restul de zahar si se mixeaza pana se formeaza o bezea ferma, lucioasa.
  3. Se incorporeaza bezeaua in aluatul de mai devreme, apoi se toarna blatul intr-o tava de guguluf sau chec unsa cu ulei si tapetata cu faina.
  4. Se coace la 180C pentru 30-40 minute, insa cel mai sigur e sa il verificati cu o scobitoare.
  5. Pentru glazura, de amesteca cele doua ingrediente apoi se toarna glazura peste checul rece.
chec cu lamaie

ENGLISH!

This lemon Bundt cake was a revelation for me. I was expecting it to be delicious, but it really exceeded my expectations. It’s an airy, refreshing and absolutely delicious cake, perfect for this warm, nice and springy whether. I’m now thinking to try it with orange instead of lemon. I have no doubt it will turn out delicious. After all, the original recipe belongs to Nigella!

Ingredients:
Cake:

  • 1 cup Greek style yogurt
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 cup corn starch
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 4 eggs, separated
  • Juice and zest from 1/2 lemon
  • 1 teaspoon vanilla extract

Glaze:

  • 1/2 cup sweetened condensed milk
  • 2 tablespoons lemon juice

Directions:

  1. Combine the yogurt with half of the sugar, oil, egg yolks, juice and zest from 1/2 lemon and vanilla in a bowl. stir in the corn starch, plain flour, baking powder and salt and mix well.
  2. In a different bowl, whip the egg whites until stiff then add the remaining sugar and mix until stiff and glossy.
  3. Incorporate the whipped egg whites into the batter.
  4. Pour the batter into a Bundt cake pan, previously greased with butter and well floured.
  5. Bake the cake in the preheated oven at 350F for 30-40 minutes. I recommend using the toothpick test to check for doneness: insert a toothpick in the center of the cake; if it comes out clean, the cake is done, but if it has traces of batter, keep baking a few more minutes.
  6. When the cake is done, remove it from the oven and let it cool down.
  7. To make the glaze, combine the condensed milk with the lemon juice. Pour the glaze over the chilled cake and serve.

 

lemon bundt cake