This carob bundt cake just made its appearance on the blog, and it already got up some really lovely compliments. I’ve been told it looks like a royal crown or resembles an Alice in Wonderland cartoon (because of the colors, I guess).
Great credit definitely goes to this interesting bundt pan that I used.
In any case, I hope that it will live up to your expectations and that you will regularly remember to bake it for some special occasions.
Carob is a food that I “discovered” only recently.
Among all the foods available today, that brown, shriveled legume has never failed to capture my attention. The smell of carob has always been too intense and even repulsive to me, and besides, it is difficult to find quality carob that is finely ground. That was another problem.
When I finally managed to buy really high-quality carob powder at a local store, I told myself that it was time to finally give carob a chance. And indeed, I really liked it in some combinations! I realized that its smell is significantly less noticeable in baked sweets than in raw ones, and that’s where it won me over!
By the way, carob is considered an alkaline food that is often used as a substitute for chocolate, or cocoa. On the one hand, it makes sense, on the other hand, it doesn’t. It depends on what kind of recipes it is used in.
What is important to know is that carob is naturally sweet, so when you use it in any recipe, you need to adjust the amount of sugar. It is often combined with apples or carrots. Here, I decided to make a combination of carob, orange and dark chocolate, and I really liked the final result.
Without further ado, here comes the recipe for this carob and orange bundt cake! If you are interested in some other winter recipes and posts, I suggest you also take a look at these posts:
- BEST RECIPE FOR LINZER COOKIES. EVER!
- HOW TO MAKE YOUR HOME SMELL LIKE CHRISTMAS
- RASPBERRY BRIOCHE BABKA RECIPE
Do you bake with carob? What do you usually make? Write to me, I’m always looking for some new ideas to try!
If you have any questions for me or need some advice, feel free to contact me by e-mail or on Instagram, I will answer you there as quickly as possible. Also, if you’re into video recipes, I invite you to subscribe to my YouTube channel.
Bake with love,
Carob and Orange Bundt Cake
For the bundt cake
- 220 g all-purpose flour
- 130 g carob powder
- 12 g baking powder
- 1/3 tsp salt
- 4 eggs
- 200 g yogurt (traditional)
- 150 g light muscovado sugar
- 150 ml olive oil
- 1 tsp bourbon vanilla extract
- 1,5 tsp ginger powder
- 1/3 tsp nutmeg powder
- 1 orange (organic, zest, and pulp)
- 100 g dark chocolate (min. 70% cocoa)
- 100 g heavy cream (min. 36% milk fat)
- pinch of salt
For the bundt cake, 22 cm diameter
- Preheat the oven to 180°C (356°F). In a bowl, first mix the sifted flour, carob powder, spices, baking powder, and salt.
- In another bowl, beat the eggs and add the sugar. Then add yogurt, olive oil, orange peel, and vanilla extract and mix everything well. Combine the dry ingredients with the wet ingredients. At the very end, before baking, add the finely diced orange pulp to the batter and stir with a spatula.
- Transfer the batter to a previously greased bundt cake pan and bake for 45-50 minutes. You will know that the bundt cake is baked when a toothpick or skewer inserted into the center of the dough comes out clean.
- When done, let the bundt cake cool for about 10 minutes, then carefully remove it from the pan and let it cool completely on the cooling rack.
- Cut the chocolate into chunks and place in a bowl (glass or metal) and set aside. Heat the heavy cream, but do not let it boil. When it is hot enough to melt the chocolate, remove the cream from the heat and pour the cream over the chocolate and stir well until it's completely melted.
- Immediately pour the ganache over the cooled bundt cake.