Preheat your fan oven to 165C or 325F. Heavily grease your large bundt cake pan and put it aside. I used silicone one, so I just greased it using a spray and put it on a baking tray for stability.
In a medium bowl sift together flour, baking powder and salt. Add ground almonds and whisk until combined. Set aside.
In a measuring jug combine sour cream, lemon juice and vanilla extract. These are your wet ingredients.
In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, oil, orange zest and sugar on a medium-high speed until paler in colour. (approx. 3 min) Stop the mixer and scrape down the bowl.
Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.
Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)
Fill your prepared bundt pan with cake batter about ¾ of the way full to leave some space for rising.
Bake for 45 to 50 minutes or until skewer inserted in the middle comes out with few moist crumbs.
Once the cake is done, leave it to cool in the tin, on a wire rack, for about 45 minutes. At this stage the cake is very fragile and it might crack if you try to get it out while hot.
After it has cooled a little bit, transfer it to a cooling rack to cool completely before you pour on the glaze.
for mascarpone cream cheese glaze:
In a medium sized bowl, using a whisk, mix together mascarpone and cream cheese until it combines and becomes creamy.
Add sifted powdered sugar, vanilla extract and orange juice. Mix until combined. It will be on the thick side.
Warm the milk, it shouldn't be too hot. Add the milk to the glaze in intervals to see how much you need to get pourable consistency.
Pour the prepared glaze over a cooled bundt cake. Decorate with toasted almond flakes and candied orange peel.
If you don’t have a stand mixer, you can use a hand mixer.
Not all ovens are the same. I suggest to check the cake at 35 min mark and then adjust the baking time accordingly. If it gets too much browning at the top, cover it with aluminium foil. Get to know your oven!
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking!
Cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.
1 tablespoon = 1 tablespoon = 15 ml 1 teaspoon = 1 teaspoon = 5 ml
Orange Almond Bundt Cake with Mascarpone Cream Cheese glaze https://www.anasbakingchronicles.com/orange-almond-bundt-cake/ March 25, 2019