ORANGE BUNDT CAKE WITH STRAWBERRY GANACHE CREAM

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An orange bundt cake baked easy and topped with a delicious strawberry-infused ganache. A citrus-berry dessert that is easy to make and wholesome to indulge in.

This orange bundt cake with strawberry ganache cream is delicious, easy to prep, bake and undeniably appealing. Watch me make this cake here.

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Although there are several good artificial orange flavours on the market, the best way to enhance the orange flavour in baked goods is by using natural orange fruit. Not just the orange juice but the pulp and peels, especially in butter cakes.

Very ripe oranges work best. I’m talking about the ones with no seeds, very yellow-orange and sweet enough to make plain orange juice.

The only precaution to be observed when making orange cake is the amount of liquid from the fruits.

In this case, too much juice can make the final cake soggy and dense. Therefore, one large orange fruit is enough, but we want all the flavour we can get from it; this is why I recommend using juice, pulp and peels.

Tips for the perfect Orange Bundt Cake.

There is no denying that Bundt cakes are beautiful. To top it all, they are a lot less complicated to make, and most of the time, no tricky frosting is required. It’s usually very disappointing when

1. A bundt cake sticks to the sides of the pan
2. Sinks during baking
3. Breaks when removing the cake from the pan

Sufficiently grease a bundt pan to prevent it from sticking using a pastry brush. Bundt pans have unique shapes with many corners, making it a bit challenging when unmoulding, and some parts of the cakes remain stuck. The best way to avoid this is by sufficiently greasing every corner. I prefer greasing using melted shortening or butter and then coating with a thin layer of flour.

Another reason Bundt cake sticks and breaks is waiting too long before removing the cake from the pan. Let the Bundt cake sit in the pan for at least 7 minutes, then turn on a flat surface.

A bundt cake will sink during baking if :

• You use too little or too much baking powder
• Undermixing the butter and sugar
• Baking at low temperatures
• Inserting a skewer too early into baking

How to make Orange Bundt Cake with Strawberry Ganache Cream

Make the Orange cake

This orange bundt cake is somewhat like a blender cake since all the wet ingredients are blended in a blender and then folded with the flour mixture.

Step one: Mix sifted all-purpose flour with baking powder and set it aside.

Step two: Slice one large orange into small pieces and pour into a blender. Add melted butter, eggs, vanilla extract, milk, sugar and salt. Pulse on medium speed until everything is blended into a thick paste.

Step three: Transfer the mixture into a mixing bowl and fold with sifted flour mixture to combine.

Step four: Pour the mixture into a buttered and floured baking Bundt pan. Bake in a preheated oven at 180C until a skewer inserted in the middle comes out clean. Start checking from the 25th-minute mark.

Make the strawberry ganache cream.

The strawberry cream is a version of a ruby chocolate ganache. The key ingredients are;

• Ripe strawberries
• Granulated sugar
• White chocolate
• Heavy cream
• Lemon juice

Step one; Make strawberry compote. Mix sliced strawberries with sugar, water, and lemon juice in a medium-sized cooking pan.

Lemon juice is used subtly to enhance strawberry flavour when cooked. Fresh lemon juice can be substituted with fresh orange juice.

Step two; Place the pot over medium heat and let it cook, frequently stirring, until the strawberries cook entirely and the mixture turns thick.

Step three: remove from heat and immediately pour into a blender. Blend until smooth, then pour over chopped white chocolate followed by hot, heavy cream.

Step four: Mix continuously until the chocolate fully melts, and let it cool to room temperature before frosting the cake.

NOTE.; If the chocolate does not fully melt after adding the strawberry and hot, heavy cream. Place the mixture over a pot of hot water and mix continuously until the chocolate melts.

Pour the strawberry cream on the cake and serve.

The strawberry cream thickens as it cools. If you want a drizzle, you can pour it on the cake whilst it is still slightly warm. On the other hand, if you want it a bit thicker, let it cool to room temperature before using.

Can I use a different kind of strawberry cream?

There are several different strawberry-infused frostings to choose from;

1. Strawberry swiss meringue buttercream.
2. Whipped strawberry-infused heavy cream
3. Strawberry cream cheese frosting
4. Strawberry compote
5. Simple strawberry syrup

Tools I Recommend

• Digital Scale. To make accurate ingredient measurements.
• Blender. To thoroughly blend the orange mixture to a puree.
• Baking pan. I used my Brioche baking moulds, but a standard Bundt baking pan also works okay.
• Pastry Brush and mixing bowls.

Related Recipes

1. Orange chocolate Sandwich cookies
2. Strawberry hand pies
3. Lemon white chocolate cupcakes
4. Churros