It’s never too late to wish gorgeous and outstanding New Year to my lovely readers, amiright?
May this year be full of golden discoveries, bright emotions and true feelings for all of us. And may that one big wish that we made at midnight cheering family and friends with a glass of champagne come true in no time!
2016, please do tell us more about yourself. Do you have a sweet tooth? Do you like stunning photos? Do you like to share stories and food with friends? Oh wow, that’s fantastic, then we have a lot in common. So 2016, it looks like you’ll be awesome, so come in — the table is served and we’re ready to rock together!
And let me introduce you our very first guest of non-stop food party. The magnificent moist cake. It’s been brighten up with a good dollop of orange liqueur making it perfect for chilly winter weather. Picture warm blanket, mug of hot tea and your significant other side by side and you’re on cloud nine.
For the cake batter:
the recipe is adapted from BakeWise book
230 g unsalted butter, at room temperature
400 g granulated sugar
3 1/2 tbsp vegetable oil
1 tsp vanilla extract
50 ml orange liqueur (I like to use Grand Marnier)
1 egg yolk
245 g flour
50 g coconut flour
1 tsp baking powder
1/4 tsp salt
100 ml kefir
100 ml heavy cream, whipped
By this time you probably wonder — why there is so much sugar and butter in the recipe? The answer is simple: such amount of these ingredients is the secret key to having super moist and tasteful cake. Bake it once and it’ll be your favorite recipe in all times! Let’s go.
Preheat the oven to 175 C/345 F. Grease large bundt cake pan with butter and cover it with thin layer of flour.
Place unsalted butter in the bowl of stand mixer and cream it for good 3-4 minutes until it becomes fluffy and pale yellow. With a mixer still running start to add vegetable oil, vanilla extract and orange liqueur, continue to beat for additional 2 minutes.
Low mixer speed and add eggs and egg yolk, one at a time, thoroughly mixing the batter in between.
Combine all dry ingredients and sift them several times. Add half of dry ingredients to the mixture and stir well. Add half portion of kefir and stir well again. Repeat the process with the remaining dry ingredients and kefir.
Carefully add whipped heavy cream to the batter and stir with spatula until well combined. Transfer batter to the prepared bundt cake pan and smooth it with spatula.
Bake the cake for 50-60 minutes or until toothpick inserted in the middle will slide in and out of the cake without crumbs. Transfer the cake to the cooling rack and let it rest for 15 minutes in the pan.
For the simple syrup:
75 g sugar
75 g water
1 tsp orange liqueur
Place heavy bottomed saucepan with sugar and water added to the heat. Bring it to boil and heat for additional 2 minutes. Remove the pot from the heat and add liqueur. Stir well and set aside.
When the cake is cooled a bit, invert it to the cake stand and start to imbue with orange-flavoured syrup. Using culinary brush add generous portion at a time, allowing the cake to soak all the syrup, then repeat the process with the remaining syrup. Let the cake cool completely.
For the cake glaze:
100 g powdered sugar
2 tbsp heavy cream
Sift powdered sugar to the large bowl and add heavy cream. Mix everything together until the sugar is dissolved and the glaze is glossy white. If it’s not runny enough, add more heavy cream.
Pour all the glaze over the top of the cake and decorate it with small elements. Here I use ginger cookies and thyme leaves.
Happy holidays dears! Enjoy every moment that 2016 is going to bring :*