You start out by zesting an orange and then you work that zest into some sugar with your fingers. What a lovely fragrance! The batter is pretty easy to make; then you make a lovely crumb filling that is-for the most part-shaved chocolate, cinnamon and sugar. After you put in about 1/3 of the batter, you sprinkle on half of the filling, then spread on the rest of the batter.
Then comes the tricky part: Dorie wants you to make a little ditch, pour in the rest of the filling, then smoosh the batter over the filling. My technique is to use my fingers and once I'm satisfied with the smooshing, my reward is to lick the yummy batter off my fingers!
You'll really want this recipe so check out Jennifer's blog at Cooking for Comfort.
Ooh that sounds amazing! Also like something I would greatly enjoy making.
ReplyDeleteGreat cake..!! My cake did not stick to the pan..I buttered the mess out of it..it's the bundt pan I have it makes the cake fragile! It slipped right on out of the pan but cracked when I flipped it!:)
ReplyDeleteSounds like a ploy to eat the batter. :-). Smart idea, my friend! Looks great, too.
ReplyDeleteLooks like your cake went fast! It looks tasty!! :) I love the zest and sugar trick!
ReplyDeleteLooks like someone has been eating your cake and really fast! Aren't bundt cakes just the best invention ever.
ReplyDeleteThis one was tricky, but I'm so glad you liked it!
ReplyDeleteThanks for baking along with me!
Love your smooshing! I was a little confused by that part of the recipe.
ReplyDeleteSo glad you loved this one! I love the sugar-zest combination technique, although lately I've been outsourcing it to my 5 year old. Little fingers are great for that task.
ReplyDeleteNice technique :o]
ReplyDeleteI agree, this was fabulous! Love the smell of orange sugar :)
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