Gaby's Bakery - Vanilla Bundt Cake & Chocolate Chip Cookies

December 14, 2021

Gaby's Bakery - Vanilla Bundt Cake & Chocolate Chip Cookies

I’ve dug out my Bundt pan for a German recipe this week. To properly bake some desserts, Bundt pans have a hole in the middle. This suits some of the European recipes because it helps bake all the batter and prevents the under-cooking of dense batter that would happen in a traditional baking pan. H. David Dalquist, a metallurgy expert, cast the first Bundt cake pan in 1950. 

Vanilla Bundt Cake

Michael said it looks boring but tastes amazing. Huh!

Cake Ingredients:
450g plain flour
400g sugar
285g unsalted butter (room temp)
3 eggs
225ml buttermilk
85ml vegetable oil
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
1 tsp vanilla essence
1 tsp vanilla bean

Syrup:
80g sugar
80ml water
1tsp vanilla essence

Vanilla icing:
225g icing sugar
45g buttermilk
¼ tsp orange or lemon essence
1 tsp vanilla essence

Method:
Preheat oven to 170⁰C. Prepare a Bundt cake tin by greasing and coating in a fine layer of flour.

In a bowl combine the flour, baking powder, bicarb of soda and salt. In another bowl whisk by hand the buttermilk, oil and vanilla. In a large bowl beat the butter and sugar until light and creamy. Add the eggs one at a time, beating in between. Then add a third of the flour mixture, mix and then add a third of the buttermilk mixture. Repeat two more times until everything is just combined.

Pour batter into the prepared tin and bake for appx 45-50mins, until a skewer inserted comes out clean. Remove from the oven and allow to cool for 5-10 mins. Turn out onto a wire rack. Prepare the syrup by heating the ingredients together until it boils. Allow to cool slightly and then brush this all over the cake.

Once the cake has cooled completely, make the icing by whisking all the ingredients together until it is a thick but pourable consistency. Drizzle over the cake and allow to set.

Chocolate Chip Cookies - A healthier take

Ingredients:
140g ground almonds
50g dark chocolate chips
35g coconut sugar
30g unsalted butter (room temp)
20g double cream
1 egg
1 tsp vanilla essence

Method:
Preheat oven to 170⁰C. Line a baking tray with parchment paper.

Mix all the ingredients together except the chocolate chips. Leave to sit for 5 mins. Mix in the chocolate chips. Roll a dessert spoon size into a ball and place on the baking tray, pressing down slightly and leaving space in between each one.

Bake for appx 10-12 mins depending on size and thickness, until the edges have browned. They will be soft to touch but will harden up once cooled.

Enjoy

 Gaby Van Clarke





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