Easter Marble Bundt Cake Glazed with Chocolate / Tradycyjna Babka Piaskowa z Polewą Czekoladową
Ideal recipe for a traditional Easter marble Bundt cake, made with canola oil instead of butter. It is moist, fluffy and light. Covered with chocolate and lemon, lime, orange candied peel. It is not overly sweet but has that European taste to it. This type of a Bundt cake is very well know to Poles especially around Easter time. Enjoy!
Servings: 10 Servings
Calories: 296kcal
Ingredients
Bundt Cake Ingredients:
- 5 large eggs (separate egg yolks and whites)
- 150 grams all-purpose flour (sifted)
- 200 grams potato flour (sifted)
- 200 grams white granulated sugar
- 200 ml's oil (I used canola oil)
- 1 teaspoon vanilla sugar
- 2 teaspoons baking powder
- 2-3 teaspoons baking cocoa
Chocolate Glaze Ingredients:
- 20 grams powdered sugar (4teaspoons)
- 15-25 grams baking cocoa (3-5 teaspoons)
- 1 egg
- 100 grams unsalted butter
Instructions
Bundt Cake Instructions:
- All ingredients should be at room temperature. Sift all purpose flour, potato flour and baking powder in a big bowl, set aside.
- Place the egg whites and pinch of salt in the mixing bowl. Beat, using the mixer attachments for whipping egg whites, until you get a light and fluffy egg white mass, which will almost triple in volume (approximately 5 minutes). Slowly add egg yolks and continue to mix. Add sugar and mix until well incorporated. Then add the oil and mix all well. Add vanilla sugar (or other flavoring) and beat well. Add the sifted dry ingredients and fold in with a kitchen whisk, just until the ingredients are combined.
- Grease a Bundt cake pan with butter and sprinkle with all purpose flour; shake off excess flour. I used a 9 inch baking Bundt pan. Pour the batter. Bake at 165ºC or 350 degrees F for about 40-50 minutes or until an inserted toothpick comes clean. Oven temperatures may vary.
- Remove, set aside to cool. Cover with glaze, chocolate or powdered sugar. You may want to decorate with sprinkles or orange, lemon or lime candied peels. Enjoy!
Chocolate Glaze Instructions:
- In a medium bowl combine powdered sugar, baking cocoa and egg. By using a whisk mix until the glaze turns into a shiny color.
- In a small pot dissolve the butter over medium heat. Bring the butter to boil but do not let it burn. Add the butter in to the glaze mixture and continue whisking again until all well incorporated and it has a shiny consistency.
- Spoon over the Bundt cake and set aside until its set and cooled. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 296 |
| % Daily Value* | |
| Total Fat 21.9g | 28% |
| Saturated Fat 6.8g | 34% |
| Cholesterol 115mg | 38% |
| Sodium 99mg | 4% |
| Total Carbohydrate 23.4g | 8% |
| Dietary Fiber 0.2g | 1% |
| Total Sugars 22.6g | |
| Protein 3.9g | |
| Vitamin D 14mcg | 72% |
| Calcium 60mg | 5% |
| Iron 1mg | 4% |
| Potassium 151mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |