Orange curds and white chocolate bundt cake
Can we call this juicy bundt cake full of oranges, curds and white chocolate a festive one ? Of course. For sure, it is as same good for common days or as a Sunday dessert. It is currently one of our favorites. Let´s try and enjoy !
Ingredients for middle sized cake mold, like Eliška
- 250 g curds (cottage cheese)
- 160 g unsalted butter (room temperature)
- 200 g crystal sugar
- 3 eggs (whites and yolks separated)
- 6 g baking powder
- 250 g all-purpose flour
- pinch of salt
- 1 orange (juice and peels)(organic quality)
- 100 g white chocolate
Preheat the oven to 180°C and grease the bundt cake pan of volume at least 2L, for instance Eliška. For greasing the soft butter or lard can be used with a sprinkle of flour or light bread crumbs.
Cream sugar and butter together in a mixing bowl.
Separate the egg whites and yolks. Add yolks to the cream, one at a time, beating briefly after each addition. Beat the egg whites with a pinch of salt until stiff peaks. Let it aside.
Wash the orange, peel the skin and squeeze the juice. Mix it in separate bowl together with curds. Stir it into the batter.
Sift into separate bowl flour and baking powder. Add in parts into the batter. Finally cut chocolate into smaller pieces and add to the batter. Lastly add the egg whites peaks, carefully, by hand.
Fill the greased pan with batter until 2/3 of the volume and bake at 180°C about 1h and 25- 35 min. During the baking, when the top turns brown, cover it with aluminum foil. Skewer test will help to estimate the time when the cake is baked, when the inserted skewer is dry after withdrawal from the cake.
Baked bundt cake let cool down in the pan for about 10-20 min. Afterwards we can tumble out the cake into the cooling rack, where it can cool completely. In closed container or covered up with a bundt cake form can withstand up to 3 days.