December 15, 2023
This simple yet elegant buttery cake is full of flavour. We have used red currents for the berries (inside and out), but raspberries work beautifully as well. The edible gold leaf is optional on the top, but it does add some festive sparkle. Thank you Chef Berlinda for this wonderful #FestiveFood recipe.
Making the Bundt Cake
1Begin by combining orange juice, orange zest, water, plant-based milk, caster sugar, and melted Nuttelex in that order. Ensure a thorough mixing of these ingredients.
2Gradually, whisk in the sifted plain flour, cocoa powder and baking powder into the wet mixture, being cautious not to over-mix. Use a spatula to gently fold in the red currants.
3Prepare the Bundt pan by coating it with melted Nuttelex and dusting it with flour. Tap out any excess flour.
4Pour the cake batter into the bundt pan and bake in a preheated oven set to 180°C for approximately 50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack before removing it from the pan and placing it on a serving plate.
Making the Orange Glaze
1Combine icing sugar, orange juice, orange zest, plant-based milk, and vanilla extract in a small bowl. Mix until the mixture thickens and becomes smooth.
Assembling the Cake
1Gently drizzle the orange glaze over the cooled Bundt cake. Garnish with red currants and pistachios, then sprinkle with edible pure gold leaf to add some sparkle before serving.
