Moist and delicious carob bundt cake complemented with the delicate orange aroma. It's made with orange peel and pieces, spiced with nutmeg and ginger powder, and glazed with thick dark chocolate ganache.For (edible) decoration, I candied whole slices of orange which completed the look and taste of this winter bundt cake that will look perfect on your Christmas table.
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.
For ganache
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.