Orange Blossom Bundt Cake with White Chocolate Ganache
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 470
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 56
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 8
- Cholesterol
- 138
- Sodium
- 341
- Total: 1 hr 40 min
- Active: 50 min
Ingredients
Cake:
Nonstick cooking spray, for pan
1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal (stone-ground)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs
Ganache:
2 1/2 ounces heavy cream (a generous 1/4 cup)
6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract
Directions
Special equipment:
a 10-cup Bundt pan, nonstick preferred- Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
- In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
- In another bowl, stir together the buttermilk, orange zest and orange blossom water.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
- Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
- Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
- While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
- Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.