Passion Fruit and Chocolate Bundt Cake

Considering how many times I have made this cake recently you could easily expect me to be completely sick of it. This recipe, a twist on a classic pound cake, infused with passion fruit and glazed with dark chocolate, was originally made for my British Issue of the wonderful Bake From Scratch Magazine. One of the features I helped organise was the Bakers Potluck; we got some of the UK's best and brightest bakers together in a kitchen to bake, share and basically just enjoy each others company, it was an amazing day and a lot of fun. My recipe for the potluck had nothing really to do with British baking more my personal favourite styles and flavours. I am a big fan of Bundt cakes (I have way too many Bundt tins for my tiny kitchen) and the combination of chocolate and passionfruit which I go back to time and time again. The resulting cake was incredibly easy to make, a slight tweak on the all in one method and a cake that happily lasts for up to 5 days. When we set out on the Bake Like A Brit Tour with the magazine this was the recipe we decided to demo at each stop of the tour. We were also sponsored by the fabulous Guittard Chocolate of San Francisco and the brilliant bakeware company, and the inventor of the Bundt Pan, Nordicware from Minneapolis, so the recipe was the perfect fit. 

Note: This version of the cake is slightly different from the version that appears in the magazine, that is because it was originally developed for a larger Bundt pan, so it has been reduced to fit the Crown Bundt pan that I used for this post (if you watch the video for this recipe you will see why I reduced the recipe slightly).

Chocolate and Passion Fruit Bundt Cake

6 large eggs
375g caster sugar
zest of 2 lemons
200ml light flavoured olive oil
135g full fat yoghurt
35ml passion fruit puree
165g self rising flour
75g ground almonds
75g fine semolina
1/2 tsp baking powder

Blood Orange Syrup
100ml passion fruit puree
100g caster sugar 

Dark Chocolate Glaze
150g dark chocolate (I used Guittards 66% dark chocolate discs)
200ml double cream

Preheat the oven to 180C (160C fan) and lightly grease a 10-cup capacity bundt cake pan. Lightly dust the inside of the pan with a little extra flour and tap out any excess leaving a thin coating. These steps will help ensure the cake comes out clean. I personally prefer to use a spray oil for this and it ensures a thin coating then gets into every nook of the pan.

In a large bowl whisk together the eggs, caster sugar and lemon zest using a electric mixer, on high speed, for about 5 minutes or until the mixture is pale and light. Meanwhile, in a jug whisk together the oil, yoghurt and passion fruit puree. Add the oil mixture to the egg mixture and whisk briefly to combine. In a separate bowl mix together all the dry goods, then add to the liquid goods and mix briefly just until evenly combined. Pour the batter into the prepared Bundt pan and set onto a baking tray and bake in the preheated oven for about 45-50 minutes or until a skewer inserted into the cakes comes out clean. 

When it comes to turning out a Bundt without damaging the cake I find the best thing you can do is place the cake onto a wire rack for exactly ten minutes before attempting to turn it out. If you try and remove the cake any earlier it will not have had enough time to fully set so is more likely to break apart. If you wait much longer the cake can become a little sticky and wedge itself inside the pan, so 10 minutes is that perfect sweet spot.

Once the cake has been removed from the pan and is cooling on a wire rack make the syrup. In a small saucepan bring the passion fruit and sugar to a simmer, cooking just until the sugar has been dissolved. Whilst the cake is still warm brush the syrup all over, allowing it soak into the cake. Set the cake aside until fully cool.

Once ready to glaze place the chocolate discs into a bowl and the cream into a small saucepan. Bring the cream to a simmer and pour over the chocolate, setting aside for a couple minutes before stirring together to form a silky ganache. Set the glaze in the fridge for about 15-20 minutes or until the glaze has thickened up but it still pourable. Set the cake, still on a wire rack, over a piece of parchment paper and pour the ganache all over the cake (the paper will catch any drips that fall from the cake). 

Kept in a sealed container this cake will keep for up to 5 days. 

Thai Baked Cod

This weeks recipe is the last in my healthy baking series with Weightwatchers, and this week its a simple thai inspired baked cod. Its a super healthy dish packed full of flavour and I love the taste of this dish, its bright and fresh and the fennel adds a great texture, lots of crunch. If you haven't seen the other recipes head to my youtube channel to watch the other three episodes. 

To make this dish I make a paste full of herbs, gingers and a little bit of heat from red chilli, this is spread over cod fillets and baked, then served with fennel that is grilled with chilli, lime and soy sauce. Its a simple side but I love it, the fennel still retains a little crunch but is infused with great flavour, even if you dont serve this with the cod it is a great side. 

Baked Cod

1 inch piece of ginger, peeled
2 stalks lemongrass, roughly chopped
2 green chillies, roughly chopped
2 cloves garlic, peeled and roughly chopped
2 shallots, peeled and roughly chopped
juice of 1/2 lime
small handful of coriander stalks (keep the leaves for garnish)
2 tbsp fish sauce
2 fillets of cod

Grilled Fennel
2 heads of fennel, sliced lengthways into 1cm thick pieces
1 red chilli, finely diced
juice of 1 lime
1 tbsp extra virgin olive oil
1/2 tbsp soy sauce 

Preheat the oven to 200C (180C fan) and line a baking tray with parchment paper.

Blitz the ginger, lemongrass, green chillies, garlic, shallots, lime and fish sauce with and hand blender or a mini chopper until a rough mixture is formed. Place the fillets of cod onto the prepared baking tray and spread the paste over the top.

Mix together the red chilli, lime juice, olive oil and soy sauce and pour over the fennel, tossing to coat. Heat a griddle pan over medium/high heat and once hot, cook the fennel for about 4-5 minutes per side, cooking until dark grill marks appear.

Once cooked, surround the fish with the fennel and bake in the oven for about 22-25 minutes until the fish is cooked through.

Chocolate Mousse with Orange Baked Rhubarb

It might be a dessert straight from the 80's but I still love chocolate mousse. Take me to a french bistro, give me that large bowl of chocolate mousse and let me dig in. I don't need many adornments but a little lightly baked rhubarb, to go with the dark chocolate, works wonders. This is another recipe that is part of my healthy eating series where I have paired with WeightWatchers for their new Flex Programme, and I know what your thinking, how is chocolate mousse healthy. When it comes to this recipe I have reduced the sugar and fat to make this a bare bones mousse, just chocolate, a little tough of sugar and eggs, no butter and no cream, but absolutely delicious.

75 g dark chocolate
2 tablespoons caster sugar
3 large eggs, seperated
2 tablespoons, level freshly squeezed orange juice
1 portion(s), medium rhubarb
1 tablespoon honey
1 inch slice root ginger

Preheat the oven to 190°C, 170°C fan.

To make the chocolate mousse place a small bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate and heat, stirring occasionally, until fully melted. Remove the bowl and set aside for the moment.

Place the egg whites into a large bowl and whisk with a hand mixer until foamy. Add the caster sugar 1 tablespoon at a time, whisking for a minute before adding the second. Continue whisking on high speed until the meringue holds medium peaks.

Working quickly, add the yolks to a large bowl and mix in the orange juice. Pour in the melted chocolate, mixing until fully combined. Add a large spoonful of the egg whites and mix in. Fold in the rest of the meringue one third at a time. Once fully combined, divide the mousse between 4 glasses and refrigerate for 4 hours before serving.

Place the rhubarb into a small roasting tin with the honey, orange juice and the ginger, tossing together to coat. Roast in the oven for 10-15 minutes or until softened but still holding its shape. Top the mousse with the rhubarb and any syrup that is in the pan. Top with a few toasted flaked almonds.

Post sponsored by WeightWatchers

Blood Orange Pound Cake

Happy Valentines Day! I might not be a fan of the more obvious, throw some hearts on, Valentines Day baking this vibrant blood orange cake just happens to be bright pink so might be the perfect cake if you are looking for something edible this Valentines Day. Made with my winter obsession this pound cake is infused with blood orange flavour. Firstly the zest is beaten with butter and sugar, releasing the strong oils and adding bags full of flavour. To layer in more orange flavour the cake, still fresh from the oven, is brushed liberally with a simple syrup made with blood orange juice and sugar, which soaks down into the cake adding more flavour plus moistness to boot. To finish the cake has yet more orange flavour added in the form of a classic icing sugar glaze and finished with segments of blood oranges and toasted flaked almonds. It is a simple cake with a surprising amount of elegance; its texture is velvety, the benefit of being made with a mix of butter and cream, its moist and keeps for days, and it has a delightful flavour. 

Whilst I have you here I also have a quick update. In the morning I am flying out to the states to start the #BakeLikeABrit tour with Bake From Scratch magazine. I cannot wait to get to San Francisco, our first stop on the tour and I am so excited to get our first event started. Make sure you follow along on Instagram where I will be posting lots of behind the scenes content. Whilst we have a lot planned on the trip we also have a few events you can get involved with.

Facebook Live at the Williams Sonoma HQ
Don't miss the FB LIVE from the Williams Sonoma Test Kitchen Amy Guittard from Guittard Chocolate and myself. We will be making Passion Fruit Bundt Cake in the Nordic Ware Crown Bundt Pan, glazing in a chocolate sauce made with Guittard Chocolate
There will be a GIVEAWAY during the broadcast, with prizes including cake pans, cookbooks and chocolate.
Join this event to get a reminder when the LIVE begins Friday, February 16th at 9:30am PST 5.30pm GMT.

In Store Events
Whilst on the tour we will be doing two instore events at Williams Sonoma stores, the Edina store in Minneapolis and the Columbus Circle store in NYC. Tickets are $15 and include a copy of the magazine so a total steal, I cant wait to see you guys there.

Minneapolis
19th Feb 6.30-8.00pm Williams Sonoma Edina
Book Tickets Here

NYC
22nd Feb 6.30-8.00pm Williams Sonoma Columbus Circle
Book Tickets Here

Blood Orange Pound Cake
300g caster sugar
3 blood oranges, prefereably Moro variety
150g unsalted butter, room temperature
3 large eggs
300g plain flour
2 tsp baking powder
1/4 tsp salt
200ml double cream

Blood Orange Syrup
100ml blood orange juice
100g caster sugar

To Decorate
2 blood oranges
Icing sugar
Handful of flaked almonds, lightly toasted

Heat the oven to 180C (fan 160C) and lightly grease a large loaf tin, lining with a strip of parchment paper. Put the sugar, butter and orange zest into a stand mixer fitted with the paddle and beat for about 5 minutes until light and fluffy. Add the eggs, a little a time, waiting until fully combined before adding more. Fold in the flour, salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.

While the cake bakes, put the orange juice and sugar into a small pan and bring to a gentle simmer, cooking until the sugar has dissolved. Remove from the heat.

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack set over a piece of baking paper. Using a skewer, poke holes all over the top, sides and base of the cake. Brush the syrup all over the cake, coating the entire surface. Allow to cool. 

To make the glaze, slowly mix in icing sugar to the orange juice, adding just enough to make a glaze that is thick and pourable. Add a small pinch of salt and mix to combine, this helps temper the sweetness a little. Pour the glaze all over the cake, allowing to drip downs the sides of the cake. Allow the glaze to set for 20-30 minutes before topping with segments of blood orange and flaked almonds. This cake will keep for 3-4 days in an airtight container.