recipes
Cranberry, walnut and chocolate Bundt cake with drizzled amaretto ganache
2020-12-12
Ingredients
For the cake
- 125g butter
- 170g icing sugar
- 130ml eggs
- 150g `00` plain flour
- 70g cocoa powder
- 1 tsp baking powder
- good pinch nutmeg
- good pinch Chinese 5 spice
- 80g cherries
- 80g dried cranberries
- 50g walnuts
- Zest of an orange
- 50g plain yogurt
- 75ml milk
For the ganache
- 250g cream (Elmlea)
- 250g dark chocolate, chopped
- 1 tsp coffee granules
- 3 tbsp. amaretto liqueur
- You will also need berries and chocolate decorations
Method
Place the butter and icing sugar in a large bowl and beat until light and fluffy. Stir in the eggs one at a time. Sift in the flour, baking powder and spices, add in the orange zest and mix together well. Finally, stir in the fruit, walnuts, yogurt and milk. Pour the batter into a well greased Bundt tin and bake in the oven at 140°C for 30-40 minutes. Meanwhile make the ganache by melting together the chocolate and cream over a bain-marie then stir in the coffee and liqueur. When the cake is cooled and cooled down, drizzle over the ganache and decorate with berries and chocolate decorations.
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