I had wanted to get this posted a couple of days ago, but as is the unpredictability of children, I got a call from school in the middle of Wednesday saying my daughter had hurt her arm, which subsequently resulted in a check at the minor injuries unit. No broken bones thank goodness!
Then on Thursday, with plans to get the post out full steam ahead, she decided to throw a major hissy at bedtime about her hair. This resulted in her managing to make it look like a completely matted birds nest which required an emergency wash and condition at 10pm. For those of you without children, this is the moment to breathe a sigh of relief that all is (at least slightly more) calm and ordered in your life.
The fact that Mums manage these ups and downs, tantrums and unpredictabilities with what sometimes feels like the flexibility and patience of a saint (and there are definitely days when even a saint would struggle in my household), means we should be acknowledged and celebrated.
Okay, I know Dads work hard too, but with Mothers Day coming up on March 15th, it's our turn for a bit of gratitude. Don't worry Dads..... you get your turn for some pampering in June!
Anyway...... This is a perfect cake to say 'you're worth it!' And it's made with my new Nordic Ware Heritage Bundt pan. I know I'm a bit slow getting there, but my new purchase is very exciting......
This is the first cake that I have made in it, although I have made it twice just to check it really works......
I will be honest, it was originally made for an 80th birthday celebration, but this cake is so pretty that I think it would also be perfect for Mother's Day.
Moist with almonds and yoghurt, the rich orange sponge is swirled through with freshly-made raspberry puree (not jam) and topped with white chocolate ganache and pistachio nuts. It has all the flavours of a warm summer's day and the smell that escapes from the oven as it is cooking is truly alluring.
The sponge uses coconut oil instead of butter and also brown sugar which gives more of a caramel sweetness. Use dairy free yoghurt and the sponge can easily be made dairy free as well as gluten free.
The sharpness of the raspberry and the citrus of the orange nicely offset the sweetness from the sponge and the white chocolate ganache. The pistachios (which I always think work so well with raspberry) add a wonderful nutty crunch and an extra texture-dimension.
I was worried that the cake would not release from the bundt pan very easily and although I was very careful to lightly oil and flour the inner surface, there was a moment when I held my breath as nothing happened when it was upturned (despite a hefty wallop). Cue 9 year old daughter........ 'No Mum..... you just have to gently pat the bottom a few times when it is upside down'. The tip worked perfectly. How did she know that?
The creamy ganache is carefully balanced to ensure a thick drizzle...... I love how it spills down the side of the cake and pools in the middle. Unfortunately, I didn't manage to get a photo of the cake cut (as the couple of slices that were left after the birthday celebration stayed with the birthday boy). You'll just have to take my word for the wonderful, slightly dense, succulence of the sponge.
I am sharing this beautiful bundt with the following challenges this month :
Simply Eggcellent - a new idea for a challenge 'hatched' (ha ha.... bad joke I know...) by Dom at Belleau Kitchen. Celebrating everything the amazingly versatile egg has to offer us (I only ever use free range), the challenge is brilliant in its simplicity and emphasis. I hope that I for one, will be a regular entrant. This cake contains 3 big ones!
Tasty Tuesdays with Honest Mum.
Cook, Blog, Share with Lucy at Supergolden Bakes.
Let's Cook for Mother's Day with Simply Food.
Recipe of the Week with Emily at A Mummy Too.
Bake of the Week with Casa Costello.
Orange & Raspberry Swirl Bundt with White Chocolate Ganache
130g fresh raspberries
30g golden caster sugar
1 teaspoon cormflour
350g plain gluten free flour blend (I used blend A from this post)
80g ground almonds
1 tablespoon GF baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
1 teaspoon xanthan gum
300g soft light brown sugar
3 large eggs
375 ml plain yoghurt (use dairy free if required)
70g (80 ml) coconut oil - melted
zest 1 large firm-skinned orange (finely grated)
juice 1 large orange
3 teaspoons orange extract
White Chocolate Ganache
160g good quality white chocolate (I used Green & Blacks) - broken into small pieces.
130g double cream
extra fresh raspberries
chopped pistachio nuts
sprinkle freeze-dried raspberry powder
- Prepare your bundt pan by very lightly oiling and then dusting with a little corn flour.
- Put the raspberries and caster sugar in a small saucepan and bring to a simmer, squashing the raspberries against the side of the pan with a spoon to release the juice. Simmer until the liquid has reduced by about a third, then remove from the heat. Once cool add the cornflour and stir through.
- Whizz in a food blender for a few seconds so that you have a thick, smooth paste. Set aside.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are broken down. Set aside.
- In a large bowl, whisk together the sugar and eggs until well-blended and slightly thickened.
- Add the yoghurt, oil, orange zest, juice and extract and whisk again.
- Add the dry ingredients and fold until you have a well-combined thick batter.
- Spoon a layer of the batter (about half the mixture) into the bundt pan and then dot spoons of the raspberry puree across the top and swirl through with a knife.
- Add the rest of the batter and remaining raspberry puree and repeat the swirling process. Bake for 40 to 45 minutes until the top springs back to the touch and a skewer comes out clean.
- Remove from the oven and leave to cool in the pan for about 10 minutes, before turning out onto a wire rack. Cool completely.
- Once cold, make the ganache by placing the chocolate in a heat-proof bowl. Put the cream into a small saucepan and heat until just starting to simmer (do not allow to boil).
- Pour the hot cream over the chocolate and leave to stand for a few minutes. Stir through until the chocolate has melted and the ganache is smooth. If the chocolate does not completely melt, place the bowl over a pan of gently simmering water for a few seconds, and stir through again.
- Leave to cool, stirring frequently until the ganache thickens enough to drizzle over the cake, but to remain thick.
- Use the ganache to decorate the cake, and then top with raspberries, chopped pistachios, sprinkles and sparkles.
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