Mar 14, 2017
In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette.
The sisters also give an update on the business.
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Now on to the recipes!
Orange, Cinnamon & Hazelnut Bundt Cake
(Slightly modified from Chetna Makan’s recipe)
220 grams softened unsalted butter
220 grams sugar
1 tbsp baking powder
220 grams flour
Zest of 2 large Oranges mixed with 2 tbsp of orange juice
½ tsp salt
60 grams brown sugar
2 tbsp cinnamon
60 grams toasted and chopped hazelnuts
Blood Orange Compote:
Via New York Times