tag:blogger.com,1999:blog-22072821093390718152024-03-14T06:25:41.152+01:00Tartacadabra** Tartas Mágicas **Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-2207282109339071815.post-77383551062072050742020-10-15T11:00:00.175+02:002020-10-15T16:15:39.936+02:00Pumpkin Chai Spiced Bundt Cake #Bundt Bakers<p><b> Pumpkin Chai Spiced Bundt Cake #Bundt bakers</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jYYNxTYgxdY/X4Qettjh_UI/AAAAAAAADcU/co8oE_IT2hQGIAx6FwVUScLRkKlR5mTkQCLcBGAsYHQ/s800/BundtPompoen1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="800" height="274" src="https://1.bp.blogspot.com/-jYYNxTYgxdY/X4Qettjh_UI/AAAAAAAADcU/co8oE_IT2hQGIAx6FwVUScLRkKlR5mTkQCLcBGAsYHQ/w400-h274/BundtPompoen1.jpg" width="400" /></a></div><p><i>It has been a really long time since I participated with the Bundt Bakers, and to be honest I do miss it! Life has thrown some curve balls in the last 1,5 year, and I simply didn't have the energy or the right mind set to write on my blog. But so that everybody knows, I do have been baking, of course! Baking is what makes my soul sing :-)</i></p><p>¡Hacía mucho que no participaba en los Bundt Bakers, y la verdad es que lo echaba de menos! La vida se me ha complicado el último año y medio, y no he tenido energía ni ganas de escribir nada en el blog. Pero por si alguien lo duda, ¡no he dejado de hacer dulces en el horno! Eso es lo que me mantiene viva :-)<br /></p><p><i>Our host is Stacy from <a href="https://www.foodlustpeoplelove.com/">Food Lust People Love</a> who has chosen the theme of Pumpkin for this October month; and I could simply not resist it ;-) I absolutely love pumpkin, and already have a <a href="http://tartacadabra.blogspot.com/2015/11/pumpkin-spice-hot-chocolate-bundt.html">Pumpkin Spice Hot Chocolate Bundt</a> on my blog, but not a TRUE orangy color pumpkin bundt and that is what I am baking this month. I have added some Chai spices, since nobody can resist a cup of Chai tea in the autumn, and the idea of some more spices in the bundt seemed like a nice addition. On top a delicious cream cheese frosting, and added for visual drama ;-) some praliné of pumpkin seeds.</i></p><p>Nuestra anfitriona de este mes, Stacy, de <a href="https://www.foodlustpeoplelove.com/">Food Lust People Love</a>, escogió el tema «Calabaza» para octubre, y no he podido resistirme ;-) Adoro la calabaza, y ya tengo un <a href="http://tartacadabra.blogspot.com/2015/11/pumpkin-spice-hot-chocolate-bundt.html">Bundt de calabaza y chocolate caliente especiado</a> en el blog, pero no un bizcocho de calabaza anaranjado como es debido, y eso es lo que he hecho este mes. He añadido especias Chai, porque no hay quien se resista a una taza de té chai en otoño, y la idea de especiar el bundt me parecía muy atractiva. Para acabarlo, un delicioso glaseado de crema de queso. Y para darle más teatralidad ;-) praliné de pepitas de calabaza.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-Kr6mlSrUk-g/X4QfP1BX5UI/AAAAAAAADdI/IMXjtY3x9LU7Xe7eLGWLtUw3AwVcwkeqACLcBGAsYHQ/w300-h400/BundtPompoen3.jpg" width="300" /></div><p><br /><i>Since my husband is back to school again for work after many months of online teaching, I have given the Bundt cake to him and his coworkers. I have to be honest, they are a pretty easy crowd to please ;-) but Julio (husband) is not so easy to impress and his verdict was also very positive. They loved the cake, the spices in it, the presentation, the cream (yes the whole bowl with glaze was besides the Bundt ;-), and all the extra praliné was also very happily tasted. I am going to bake this one again for our friends (meeting in the garden in these strange Covid times we are in), so I hopefully they will love it too :-)</i></p><p>Como mi marido ha vuelto al instituto después de varios meses de enseñanza online, le di este Bundt cake para él y para sus colegas. Tengo que reconocer que son un público fácil ;-), pero Julio (mi marido) no es tan impresionable, y su veredicto también fue muy positivo. Les encantó el bizcocho, las especias, la presentación, la crema (iba con un cuenquecito de glaseado para añadir más), y todo el praliné extra... todo fue degustado sin perdón. Voy a hacerlo de nuevo para unos buenos amigos (quedaremos en el jardín, en estos extraños tiempos de Covid-19), así que espero que también les encante :-)<br /></p><p></p><p> Thanks Stacy, for always being there for this wonderful baking group! And thanks for the orangesome pumpkin theme! ;-)</p><p>¡Gracias, Stacy, por estar siempre ahí para este maravilloso grupo de fanáticos del horno! ¡Y gracias por el anaranjado tema de calabaza! ;-)<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LZcSZOsLoD4/X4QfcVyD2jI/AAAAAAAADdM/rzpkPEC1ehU7jG4juxgcx0jjjDyjT_ZdwCLcBGAsYHQ/s200/BundtBakers%2Bpost.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://1.bp.blogspot.com/-LZcSZOsLoD4/X4QfcVyD2jI/AAAAAAAADdM/rzpkPEC1ehU7jG4juxgcx0jjjDyjT_ZdwCLcBGAsYHQ/s0/BundtBakers%2Bpost.png" /></a></div><p><br /><i><i><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span></i></i>
<br />
<br />
<i><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><i><i>And don’t forget to take a peek at what other talented bakers have baked this month.Updated links for all our past events and more information can be found on <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page">Food Lust People Love Bundt Bakers</a> </i></i></span></i></span></i></i><i><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><i><i><span id="docs-internal-guid-b289696d-7fff-59a3-372f-e425bb49de53" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"></span></i><br />
</i></span></i></span></i></i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span></span></p><ul><li><a href="http://culinary-adventures-with-cam.blogspot.com/2020/10/buttermilk-pumpkin-bundt-browned-butter.html" target="_blank">Buttermilk Pumpkin Bundt + a Browned Butter Glaze</a>
from Culinary Adventures with Camilla
</li>
<li>
<a href="http://passionkneaded.blogspot.com/2020/10/chocolate-chip-pumpkin-bundt-bundtbakers.html" target="_blank">Chocolate Chip Pumpkin Bundt</a>
from Passion Kneaded
</li>
<li>
<a href="https://palatablepastime.com/2020/10/15/pumpkin-bundt-cake/" target="_blank">Pumpkin Bundt with Caramel Icing</a>
from Palatable Pastime
</li>
<li>
<a href="http://tartacadabra.blogspot.com/2020/10/pumpkin-chai-spiced-bundt-cake-bundt.html" target="_blank">Pumpkin Chai Spiced Bundt Cake</a>
from Tartacadabra
</li>
<li>
<a href="https://adayinthelifeonthefarm.blogspot.com/2020/10/chocolate-pumpkin-bundt-bundtbakers.html" target="_blank">Pumpkin Chocolate Bundt</a>
from A Day in the Life on the Farm
</li>
<li>
<a href="https://snehasrecipe.blogspot.com/2020/10/pumpkin-studded-bundtbundtbakers.html" target="_blank">Pumpkin Studded Bundt</a>
from Sneha's Recipe
</li>
<li>
<a href="http://rebekahrose.blogspot.com/2020/10/sour-cream-pumpkin-bundt-cake.html" target="_blank">Sour Cream Mini Pumpkin Bundt Cakes</a>
from Making Miracles
</li>
<li>
<a href="https://www.foodlustpeoplelove.com/2020/10/spiked-pumpkin-gingerbread-bundt.html" target="_blank">Spiked Pumpkin Gingerbread Bundt</a>
from Food Lust People Love
</li>
<li>
<a href="https://www.patycocandybar.com/2020/10/the-perfect-pumpkin-coffee-cake.html" target="_blank">The Perfect Pumpkin Coffee Cake with Maple Glaze</a>
from Patyco Candybar
</li>
<li>
<a href="https://www.thesweetsensations.com/2020/10/white-chocolate-chai-pumpkin-bundt-cake/" target="_blank">White Chocolate Pumpkin Cake with Chai and Cardamom</a>
from Sweet Sensations
</li>
</ul> <span class="fsl" data-testid="event-permalink-details"><br /></span></span></li><p></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><a href="https://1.bp.blogspot.com/-8o-XYF_tDQs/X4QfoEgFY0I/AAAAAAAADdU/ZpyNYzn_gYAnuQg--vwph--H2Cl0-a51ACLcBGAsYHQ/s800/BundtPompoen4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-8o-XYF_tDQs/X4QfoEgFY0I/AAAAAAAADdU/ZpyNYzn_gYAnuQg--vwph--H2Cl0-a51ACLcBGAsYHQ/w400-h300/BundtPompoen4.jpg" width="400" /></a></span></span></div><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><br />Receta adaptada de Tessa Huff, una persona que adoro. Tengo sus dos libros, "Layered" e "Icing on the Cake" y son una pasada.</span></span><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"> </span></span></i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Esta es su página web: <a href="https://stylesweet.com/">Style Sweet</a><br /></span></span><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"></span></span></i><p></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i>Recipe adapted from Tessa Huff, who I adore and I have both of her very beautiful and awesome baking books Layered and Icing on the Cake; this is her website </i>- <a href="https://stylesweet.com/">Style Sweet</a><br /></span></span><b><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"></span></span></b></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><b>Receta en español más abajo</b></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><u>Pumpkin Chai Spiced Bundt Cake</u></span></span></p><p><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">3 cups all purpose flour<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br /></span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¾</span></span></i> teaspoon salt<br />2</span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¼</span></span></i> teaspoons cinnamon<br />1</span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¼</span></span></i> teaspoon ginger<br />1 teaspoon cardamom<br /><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¼</span></span></i> clove<br />pinch black pepper<br /></span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¾</span></span></i> cup unsalted butter, room temperature<br />1 cup light brown sugar<br />1 cup granulated sugar<br /></span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¼</span></span></i> cup sunflower oil<br />3 large eggs, room temperature<br />1</span></span></i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">½</span></span></i> teaspoons vanilla extract<br />⅓ cup buttermilk<br />15 ounces pumpkin puree <br /></span></span></i></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i>Cream cheese glaze (see here below)<br />Pumpkin seeds praliné (see here below)</i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;"> ℉</span> (175<span style="font-family: inherit;"> ℃</span>). Grease the inside of a (large!) 12 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">. </span></i></span></span></i></span></span><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, baking soda, </span></span></i></span></i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">all the spices</span></span></span><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"> and salt in a medium bowl until thoroughly combined. </span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the butter with the sugar until light and fluffy, about 5 minutes. Add the vanilla and sunflower oil and mix till combined. </span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Add the eggs, one at
the time, beating well after each addition. Scrape down the bowl and
beat for 30 seconds more. </span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">With the mixer on low, add half of the flour mixture, and mix until just combined. Add all the buttermilk and mix until combined. Add in the remaining half of flour mixture and mix until just combined with still a few streaks of flour remain visible. Add the pumpkin puree and mix until smooth. The batter will be quite thick. </span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Spoon the batter into the prepared pan and bake for about 50-60 minutes until a cake tester inserted in the center comes out clean. Cool on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. </span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><u><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Cream cheese glaze </span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></u></i></span></span></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">4 ounces cream cheese like Philadelphia, softened<br />1 tablespoon of butter, soft<br />1 cup confectioners sugar<br />2 tablespoons milk (or a bit more for right consistency)<br /></span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">½</span></span></i></span></span></i> teaspoon vanilla extract<br />pinch cinnamon</span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><p style="white-space: pre-wrap;"><i>In a mixing bowl, stir together the cream cheese and butter with a wooden spoon until well combined.</i></p><p style="white-space: pre-wrap;"><i>Gradually stir in the confectioner’s sugar and mix until incorporated.</i></p><p style="white-space: pre-wrap;"><i>Add in the vanilla and milk. Stir until smooth. Glaze should be rather thick but still able to drip slowly off of a spoon. Add more milk as needed.</i></p><p style="white-space: pre-wrap;"><i>Once the cake had completely cooled, drip the glaze over the top of the cake and garnish with praline pieces.</i></p><p style="white-space: pre-wrap;"><i><u>Pumpkin seed Praliné </u></i></p><p style="white-space: pre-wrap;"><i>1 cup granulated sugar<br /></i><i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">⅓</span></span></i> cup water<br />pinch cream of tartar<br /></i><i><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">¾</span></span></i></span></span></i> cup pumpkin seeds<br />Maldon salt, flakey</i></p><p style="white-space: pre-wrap;"><i>Line a baking sheet with parchment paper and set aside. Place the water and sugar in a small sauce pan and bring to a boil, let it cook until you get an amber color, do not stirr! You want a beautiful amber caramel color, not too light but also not too dark (it burns really quickly). Remove the pan from the heat and add the pumpkin seeds, stir right away to mix everything. Spread the mixture out onto the parchment paper into a thin layer with a greased spatula. Sprinkle with the flakey salt and let it cool completely. Break into small or bigger pieces and use as decoration for the Pumpkin Bundt cake :-)</i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://1.bp.blogspot.com/-V5YfxQLqktE/X4Qf34r0nzI/AAAAAAAADdg/pyYz_QNt_C0e6ah8eMRWOOuX1MOZm8LBACLcBGAsYHQ/s800/BundtPompoen2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-V5YfxQLqktE/X4Qf34r0nzI/AAAAAAAADdg/pyYz_QNt_C0e6ah8eMRWOOuX1MOZm8LBACLcBGAsYHQ/w300-h400/BundtPompoen2.jpg" width="300" /></a></i></div><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vCmSf7EHD1o/X4Qf9AxTxDI/AAAAAAAADdk/ueytBFby1Xs8XHsH40h45CwbTwYVaNkTgCLcBGAsYHQ/s689/BundtPompoen6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="689" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-vCmSf7EHD1o/X4Qf9AxTxDI/AAAAAAAADdk/ueytBFby1Xs8XHsH40h45CwbTwYVaNkTgCLcBGAsYHQ/w349-h400/BundtPompoen6.jpg" width="349" /></a></div><br /></i><b>Receta en español</b><p></p><p><u>Bundt cake de calabaza y especias Chai </u></p><p>390 g de harina<br />2 cucharaditas de levadura química<br />1 cucharadita de bicarbonato<br />¾ cucharadita de sal<br />2¼ cucharaditas de canela molido<br />1¼ cucharadita de jengibre molido<br />1 cucharadita de cardamomo molido<br />¼ cucharadita de clavo molido<br />Una pizca de pimienta negra molida<br />175 g de mantequilla, a temperatura ambiente<br />215 g de azúcar moreno Java<br />200 g de azúcar blanco<br />60 ml de aceite de girasol<br />3 huevos (L)<br />1½ cucharadita de vainilla<br />80 ml de mazada <i>(buttermilk)<br /></i>425 g de puré de calabaza</p><p></p><p><span style="font-family: inherit;">Precalienta el horno a 175 ℃.
Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake. </i></span><br />
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<span style="font-family: inherit;">Mezcla bien en un cuenco mediano la harina, sal, la levadura química,
bicarbonato y las especias<i>.</i> </span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Bate
con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar moreno y el azúcar blanco a velocidad media durante 4 ó 5
minutos, hasta que quede una
mezcla clara y esponjosa. Añade el aceite de girasol y la vainilla y bate unos 30 segundos más. </span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Añade después los huevos, uno a
uno, batiendo hasta obtener una mezcla homogénea. Rasca los paredes del bol y bate unos 30 segundos más para que todo quede bien incorporado. </span></span></span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Con la batidora a velocidad baja, añade la mitad de la mezcla de harina y mezcla hasta justamente incorporado; añade toda la mazada y otra vez mezcla justo hasta que quede incorporada. Añade la otra mitad de la harina y mezcla un poco más hasta que todavía puedas ver algo de harina en la masa. A continuación añade todo el puré de calabaza y mezcla hasta que todo quede bien incorporado. La masa resultará bastante espesa.</span></span></span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Vierte la masa en el molde engrasado y hornea el bundt cake durante unos 50-60 minutos o hasta que p</span></span></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">uedas clavar un pincho de madera en la masa y sacarlo limpio. Puede tardar unos minutos más dependiendo del molde que uses. </span></span></span></span></span></span></span></p><p><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos; después sácalo del
molde y déjalo enfriar por completo sobre la rejilla. </span><br />Vierte el glaseado de crema de queso encima y decora el bundt con el praliné. <br />
<span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span> </span></span> </span></span></span><br /> </span></span></span><br /><u>G</u></span></span></span></span><u>laseado de crema de queso</u></p><p>115 g de queso crema (tipo Philidelphia)<br />15 g de mantequilla, blanda<br />120 g de azúcar glas<br />2 cucharadas de leche (o más o menos para obtener la consistencia corecta)<br />½ cucharadita de vainilla<br />Una pizca de canela en polvo<br /></p><p>En un bol mezcla la mantequilla blanda con el queso crema, hasta que quede una mezcla homogénea. Añade el azúcar glas, poco a poco, y mézclalo bien. Añade la vainilla y la pizca de canela y echa una ojeada a la consistencia; en este momento puedes añadir la leche, poco a poco. La consistencia correcta es lo bastante espesa como para poder verterla sobre el Bundt sin que se escurra mucho. <br /></p><p>Cuando el Bundt esté completamente enfriado, vierte el glaseado por encima y decora el bundt con el praliné.</p><p><u>Praliné de pipas de calabaza</u></p><p>200 g de azúcar blanco<br />80 ml de agua<br />pizca de crémor tártaro (opcional)<br />90 g de pipas de calabaza (peladas)</p><p>Prepara una bandeja de horno con papel de hornear. Pon el agua y el azúcar (y el crémor tártaro) en un cazo pequeño a fuego medio. Dejalo hervir hasta obtener un color ámbar (ten cuidado de no dejarlo hervir demasiado y acabar con un caramelo quemado). Retira el cazo del fuego y añade las pipas de calabaza, y mezcla bien. Vierte todo en el papel de hornear y con una espátula engrasada espárcelo en una capa fina. Déjalo enfriar por completo, y al final rompe el praliné en trozos medianos y pequeños para decorar el Bundt. <br /></p><p><i>I hope you enjoyed this recipe! Hope to see you all next month again! </i></p><p>¡Espero que hayáis difrutado esta receta! ¡Y ojalá nos veamos el mes que viene!<br /></p><p><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></i></span></span></p><div class="separator" style="clear: both; text-align: center;"><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><span style="text-align: justify;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><a href="https://1.bp.blogspot.com/-0u0pD2a1cn4/X4QgIjd678I/AAAAAAAADds/wGFFcknC7ikTft7ejBrduVLz4xxS1STzgCLcBGAsYHQ/s800/BundtPompoen7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-0u0pD2a1cn4/X4QgIjd678I/AAAAAAAADds/wGFFcknC7ikTft7ejBrduVLz4xxS1STzgCLcBGAsYHQ/w300-h400/BundtPompoen7.jpg" width="300" /></a></span></i></span></span></i></span></i></span></span></span></span></div><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><span style="text-align: justify;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><br /><span style="text-align: justify;"><br /></span></span></i></span></span></i></span></i></span></span></span></span><u><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i></span></span></i></span></i></span></span></span></span></i></span></span></i></span></i></span></span></span></span></i></span></i></span></span></span></i></span></span></u> <p></p>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com8tag:blogger.com,1999:blog-2207282109339071815.post-35817807590397827012018-12-20T08:00:00.000+01:002018-12-21T09:48:11.774+01:00Dutch Speculaas Bundt Cake #Bundt Bakers<b>Dutch Speculaas Bundt Cake #Bundt Bakers</b><br />
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<a href="https://4.bp.blogspot.com/-aJSroVaeP84/XBkQuAbQ8eI/AAAAAAAADMM/-ycSpqeHYyUQR8xx0rOloW6ZAez64GOJACLcBGAs/s1600/DutchSpeculaasBundt02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://4.bp.blogspot.com/-aJSroVaeP84/XBkQuAbQ8eI/AAAAAAAADMM/-ycSpqeHYyUQR8xx0rOloW6ZAez64GOJACLcBGAs/s400/DutchSpeculaasBundt02.JPG" width="400" /></a></div>
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<i>December is always my favorite month with the Bundt Bakers :-) The theme includes a festive recipe, or creating something with Christmas. And yes, icing sugar-snow, sugarplum-glitter, nutcracker- ingredients... that's all me, and makes me really happy ;-)</i><br />
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Siempre digo que diciembre es mi mes favorito de los Bundt Bakers :-) El tema suele centrarse en elaborar una receta festiva, o crear algo «navideño», en el sentido que sea. Por supuesto, decorar con «nieve» de azúcar glas, brillos «Hada de azúcar», ingredientes de «El Cascanueces»... todas estas cosas me encantan y me hacen requetefeliz ;-)<br />
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<b> </b><br />
<i>The theme for this year is International Holiday Bundts by Felice from <a href="http://allthatsleftarethecrumbs.blogspot.com/">All that is left are the crumbs. </a>I have chosen the 5th of December, the Dutch Sinterklaas holiday, where we celebrate this day with lots of speculaas cookies, speculaas with almond paste filling, pepernoten, and other delicious sweets. And of course there are presents, but always in our house with a (funny) poem! And as you can imagine, having an evening with lots of funny poems, and lots of laughter and delicious spiced cookies to eat... well, it's hard not to make it your favorite holiday of the year! :-)</i><br />
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El tema este año era <i>Bundts de Fiestas del Mundo,</i> propuesto por Felice, de <a href="http://allthatsleftarethecrumbs.blogspot.com/">All that is left are the crumbs</a>. Yo escogí la Fiesta de Sinterklaas de Holanda, que se celebra el 5 de diciembre. es un día en que intercambiamos regalos junto con poemas (generalmente humorísticos), y comemos un montón de dulces típicos: galletas <i>speculaas,</i> torta <i>speculaas</i> rellena, <i>pepernoten,</i> y unos cuantos más. En definitiva, nos reímos un montón y nos ponemos las botas :-) ¡Es difícil que no sea tu fiesta favorita del año, si eres holandés(a)!<br />
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<a href="https://3.bp.blogspot.com/-trFQLy-2Yxg/XBkQttw7mcI/AAAAAAAADMI/NFFytbJGCyQzhn8UyHiJONvAh2T6niBJQCEwYBhgL/s1600/DutchSpeculaasBundt01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://3.bp.blogspot.com/-trFQLy-2Yxg/XBkQttw7mcI/AAAAAAAADMI/NFFytbJGCyQzhn8UyHiJONvAh2T6niBJQCEwYBhgL/s400/DutchSpeculaasBundt01.JPG" width="400" /></a></div>
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<i>With this recipe I wanted to recreate the Dutch Speculaas, which is a spiced cookie dough filled with almond paste filling with lemon zest and juice. It is a very traditional recipe, also in my family, and we are still making the one that my (wonderful) grandmother made. I chose a cake batter with lots of sour cream, to make it extra moist and a bit more dense, added loads of Speculaas spices mix, and also made a layer of the almond paste filling with lemon.</i><br />
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Con esta receta, mi objetivo era recrear la <i>gevulde speculaas</i>, una especie de torta de especias rellena de pasta de almendras (a la que, en mi familia, añadimos siempre zumo y ralladura de limón). Es una receta muy tradicional, y en mi familia seguimos fieles a la variante que mi (maravillosa) abuela hacía. Partí de una mezcla llena de crema agria, para hacer el bundt especialmente jugoso y relativamente denso, añadí un montón de especias para speculaas, e incluso le puse una capa de relleno de pasta de almendras al limón.<br />
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<i>Despite the pretty dense batter, the almond paste did sink quite a bit in the bundt pan, but still managed to stay inside ;-) So all good! The cake really tasted like a Dutch Speculaas, and everyone in the family (and even my Spanish friends!) loved it! I will also write down the mix of spices that I used here below, just in case you want to try it sometimes ;-)</i><br />
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A pesar de la mezcla tan densa, el relleno de almendra se hundió bastante durante el horneado, pero se quedó dentro, por suerte ;-) ¡Así que todo perfecto! El <i>bundt</i> realmente tenía el sabor tan particular de la <i>speculaas,</i> y a toda la familia (¡e incluso a mis amigas españolas!) le encantó! Voy a (d)escribir aquí debajo la mezcla de especias que usé, por si os apatece probarla alguna vez ;-)<br />
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Thanks Felice for hosting this month, I really loved the theme!<br />
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<a href="https://3.bp.blogspot.com/-20fuLWO6Z2M/XBkQQ_y2nUI/AAAAAAAADMA/SR0s00a-6kgq_lR7FWynXc0ck0xr3zJpACLcBGAs/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://3.bp.blogspot.com/-20fuLWO6Z2M/XBkQQ_y2nUI/AAAAAAAADMA/SR0s00a-6kgq_lR7FWynXc0ck0xr3zJpACLcBGAs/s1600/BundtBakers%2Bpost.png" /></a></div>
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<i><i><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span></i></i>
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<i><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><i><i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
</i></span></i></span></i></i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span></span> <br />
<ul>
<li><a href="https://mercescake.blogspot.com/2018/12/bundt-cake-de-calabaza-especiada.html" target="_blank">Bundt Cake of Squashed Pumpkin</a> from Merce's Cake</li>
<li><a href="https://snehasrecipe.blogspot.com/2018/12/chocolate-malai-bundt-eggless.html" target="_blank">Chocolate Malai Bundt Eggless Cake</a> from Sneha's Recipe</li>
<li><a href="https://tartacadabra.blogspot.com/2018/12/dutch-speculaas-bundt-cake-bundt-bakers.html" target="_blank">Dutch Speculaas Bundt Cake</a> from Tartacadabra</li>
<li><a _blank="" href="http://allthatsleftarethecrumbs.blogspot.com/2018/12/potica-bundtbakers.html">Potica</a> from All That's Left Are The Crumbs</li>
<li><a href="http://katinspajz.blogspot.com/2018/12/bundtbakers-vegan-panettone-bundt-cake.html" target="_blank">Vegan Panettone Bundt Cake</a> from Katin špajz</li>
<li><a href="https://www.foodlustpeoplelove.com/2018/12/weicher-lebkuchen-soft-german-gingerbread.html" target="_blank">Weicher Lebkuchen – Soft German Gingerbread</a> from Food Lust People Love</li>
<li><a href="http://rebekahrose.blogspot.com/2018/12/bundtbakers-white-chocolate-cream-bundt.html" target="_blank">White Chocolate Cream Bundt Cake</a> from Making Miracles</li>
</ul>
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<b></b>
<b>Receta en español más abajo</b><br />
<br />
<u><i>Dutch Speculaas Bundt Cake</i></u><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">¾ cup butter, room temperature </span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>2⅔ cup all purpose flour</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1⅛ teaspoon of baking powder</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1</i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅛</i></span></span> teaspoon of baking soda</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>½ teaspoon salt</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1</i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅔</i></span></span> cup light brown sugar</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1</i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span> teaspoon vanilla extract</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>3 eggs (L) </i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1</i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span> cups </i></span></span><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">crème fraîche</span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>1 tablespoon </i>Speculaas<i> spices (see below)</i></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i>Almond paste filling (see below)<br />Spiced white chocolate ganache (see below)</i></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;"> ℉</span> (175<span style="font-family: inherit;"> ℃</span>). Grease the inside of a (large!) 12 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, baking soda, </span></span></i></span></i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">Speculaas</span></span></span><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"> spices and salt in a medium bowl until thoroughly combined. </span></span></i></span></i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the butter with the sugar until light and fluffy. Add the eggs, one at
the time, beating well after each addition. Scrape down the bowl and
beat for 30 seconds. Beat in the vanilla until incorporated.</span></span></i> </span></span></i></span></i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">With
the mixer on low, add the flour mixture (in three
increments)alternately with the crème fraîche (in two increments),
beginning and ending with the flour and beating until just incorporated.
Scrape down the bowl between additions and beat only until each
addition is just incorporated. Do not overmix!</span></span></i></span></span></i></span></i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Spread about </span></span></i></span></span></i></span></i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅔</i></span></span> of the batter in the Bundt pan, and add the almond paste filling in a thin layer on top. Add the rest of the batter and make sure that the almond filling is completely covered, and doesn't reach the sides of the pan. </span></span></i></span></span></i></span></i></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">Bake the Bundt cake for 50-55 minutes or</span></span></i></span></span></i></span></i></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"> until a cake tester inserted in the center comes out
clean. Let the cake cool in the pan on a wire rack for about 15 minutes,
then invert the cake onto the rack and let it cool completely<span style="font-family: inherit;">.</span></span></span></i> </span></span></i> </span></span></i></span></i></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;">The cake will keep in an airtight container for up to 3 days. </span></span></i> </span></i></span></span><br />
<br />
<u><i>Almond paste with lemon</i></u><br />
<i>1 cup almonds, no skin</i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span></i></span></span> cup granulated sugar<br />zest of 1 lemon<br />2 tablespoons of fresh lemon juice</i><br />
<i><b></b></i><br />
<i>In a food processor, grind the almond with the sugar and the lemon zest until you get a fine mix, no lumps in it. Put it in a small bowl and add the lemon juice until everything mixes together. If you find it too dry, you can add a bit more of lemon juice. Let rest in the fridge for at least one day, so the flavours can blend well together. You can leave it in the fridge for up to 1 week. </i><br />
<br />
<u><i>Spiced white chocolate ganache</i></u><br />
<i>3 ounces white chocolate, in small pieces<br />40 ml heavy cream</i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span></i></span></span> teaspoon Speculaas mix spices (see below)</i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><br /></i>
<i>Heat the heavy cream with the Speculaas spices in a small saucepan over medium heat until just
boiling. Pour on top of the chopped chocolate and let it stand for 2 minutes; after that carefully start
stirring from the center until you have a beautiful glossy ganache. Let
it cool a bit before pouring over your Bundt Cake.</i></span></i></span></span></i><br />
<br />
<u><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>Speculaas spices mix</i></span></i></span></span></i></u><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>10 g ground cinnamon<br />5 g ground ginger<br />5 g ground nutmeg</i></span></i></span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>2 g ground white pepper<br />2 g ground clove</i></span></i></span></span></i><br />
<br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>Mix all the spices in a small bowl and keep them in a cool and dry place. </i></span></i></span></span></i><br />
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<a href="https://2.bp.blogspot.com/-lKfMECKeBR8/XBkQxlgNnpI/AAAAAAAADMw/yWMhDg3ZakIa2xOVLugbVMd9X6Vg2qDdwCEwYBhgL/s1600/DutchSpeculaasBundt05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://2.bp.blogspot.com/-lKfMECKeBR8/XBkQxlgNnpI/AAAAAAAADMw/yWMhDg3ZakIa2xOVLugbVMd9X6Vg2qDdwCEwYBhgL/s400/DutchSpeculaasBundt05.JPG" width="400" /></a></div>
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i> </i></span></i></span></span></i><a href="https://3.bp.blogspot.com/-PSpmjvMUU8A/XBkQuxW0Z4I/AAAAAAAADMo/iLHoxc9ssL0i6eErDadPQr_vx2lCoYpfACEwYBhgL/s1600/DutchSpeculaasBundt04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" height="400" src="https://3.bp.blogspot.com/-PSpmjvMUU8A/XBkQuxW0Z4I/AAAAAAAADMo/iLHoxc9ssL0i6eErDadPQr_vx2lCoYpfACEwYBhgL/s400/DutchSpeculaasBundt04.JPG" width="266" /></a></div>
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><br /></i></span></i></span></span></i><b><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i> </i></span></i></span></span></i><i></i></b><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><b>Receta en español</b></span></span></span><br />
<br />
<u><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Bundt Cake de <i>Speculaas</i> holandés</span></span></span></u><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">175 g de mantequilla, a temperatura ambiente<br />315 g de harina<br />1</span></span></span><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅛</i></span></span> cucharadita de levadura química<br />1</span></span></span><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅛</i></span></span> cucharadita de bicarbonato<br />1 cucharada de especias <i>Speculaas</i> (ver más abajo)<i><br /></i></span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span></i></span></span></i> cucharadita de sal<br />340 g de azúcar muscovado «Java Suave» (de Azucarera)<br />1</span></span></span><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span></i></span></span></i> cucharadita de extracto de vainilla<br />3 huevos (L)<br />360 ml de crema fresca <i>(crème fraîche)</i></span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Pasta de almendras al limón (ver más abajo)<i> </i></span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><br /></span></span></span><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i></i></span></i></span></span></i><b><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i> </i></span></i></span></span></i></b><br />
<span style="font-family: inherit;">Precalienta el horno a 175 ℃.
Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake. </i></span><br />
<br />
<span style="font-family: inherit;">Mezcla bien en un cuenco mediano la harina, sal, la levadura química,
bicarbonato y las especias <i>Speculaas.</i> </span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Bate
con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar a velocidad media durante 4 ó 5
minutos, hasta que quede una
mezcla clara y esponjosa. Añade después los huevos, de uno a
uno, y bate hasta que obtengas una mezcla homogénea. Añade el extracto
de vainilla y
bate hasta que queden incorporados. </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Con la batidora a velocidad baja, añade la
harina en tres fases, alternando con la crema fresca (que irá en dos fases),
empezando y acabando con la harina. Bate <span style="font-family: inherit;">tras
cada adición lo justo
hasta que quede incorporado el ingrediente en cuestión. Vierte </span></span></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>⅔</i></span></span></i></span></span> de la masa
en el molde y pon encima una capa fina de pasta de almendras, bien repartida. Divide el resto de la masa encima, teniendo en cuenta que no hay pasta de almendra que pega a los laterales. Hornea el <i>bundt cake</i> durante unos 50-55 minutos, o hasta
que el <i>bundt
cake</i> tenga un color «dorado» y </span>puedas clavar un pincho de madera en la masa y sacarlo limpio. </span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos; después sácalo del
molde y déjalo enfriar por completo sobre la rejilla. </span><br />Vierte la ganache de chocolate blanco encima y déjalo enfriar por completo. <br />
<span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span> </span></span> </span></span></span><br />
<br />
<u>Pasta de almendras al limón<i><br /></i></u><br />
100 g de almendras, crudas sin piel<br />
100 g de azúcar blanco<br />
ralladura de 1 limón<br />
2 cucharadas de zumo de limón<i></i><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Muele las almendras y el azúcar con un molinillo hasta que quede muy fino. Lava bien el limón y ralla la piel. Mezcla la masa de almendras, azúcar y ralladura con el zumo de limón (a mano o con el molinillo). Guardalo bien tapada en la nevera durante un día como mínimo, aunque el sabor mejora después de unos días. </span></span></span><br />
<br />
<u>Ganache especiada de chocolate blanco</u><br />
80 g de chocolate blanco, en trocitos pequeños<br />
40 ml de nata<br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i></span></span></i></span></span></i></span></span></span> cucharadita de especias <i>Speculaas </i>(ver más abajo) <br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><span style="font-family: inherit;">Parte el chocolate en trocitos
pequeños y ponlo en un cuenco pequeño.
Lleva la nata con las especias a ebullición, y después viértela sobre el
chocolate. Déjalo reposar un minuto, y después comienza a mezclarlo
lentamente, desde el centro, hasta obtener una ganache suave. Déjala
enfriar un poco, y úsala para decorar el <i>bundt cake.</i></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u>Especias <i>Speculaas</i></u><i> </i><br />10 g de canela en polvo<br />5 g de jengibre molido <br />5 g de nuez moscada molida<br />2 g de pimienta blanca molida<br />2 g de clavo molido </span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mezcla todas las especias en un cuenco pequeño y guárdalas en un lugar seco hasta el momento de usar. </span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Wishing everyone a beautiful and peaceful Christmas!</i> </span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¡Os deseamos a todos unas muy Felices Fiestas!</span></span></span><br />
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<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"></span></span></span><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"></span></i></span></span></i><b><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i> </i></span></i></span></span></i></b><br />
<span style="font-family: inherit;"><span style="text-align: justify;"></span></span>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com8tag:blogger.com,1999:blog-2207282109339071815.post-14718269914941075712018-11-15T07:30:00.000+01:002018-12-18T20:42:29.776+01:00French Opera Bundt Cake #Bundtbakers<div class="separator" style="clear: both; text-align: center;">
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<b>French Opera Bundt Cake #BundtBakers</b><br />
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<i>The November month is all about French Cake & Pastry Inspired Bundts, and yes, the host, </i>"c'est moi"<i> ;-) The idea was to make a bundt cake that is inspired by any of the
many French (famous) cakes and pastries, that uses their
ingredients (or ingredient combinations), or that is decorated in
the same style.</i><br />
<br />
<i>Some ideas for French cakes or pastries are: Charlotte,
Croquembouche, Dacquoise, Gâteau Basque, Paris-Brest, Petit-fours,
Cream Puffs, Eclairs, Macarons, Fraisier, Gâteau St. Honoré,
Clafoutis, Opera Cake, Mille-feuille, Financier, Madeleines, Baba
au Rhum, Buche de Noel, Brioches au Chocolat, Savarins, Tarte au
Citrón, Kouglof, Kouign Amann, Cannelés bordelais, Tarte Tatin...</i> <br />
<br />
El mes de noviembre está dedicado este año a los <i>bundt cakes</i> inspirados en las tartas y pastelería francesas. Y sí, esta vez la anfitriona es esta, vuestra humilde servidora ;-) La idea era hacer un <i>bundt cake</i> inspirado en cualquiera de las variadísimas (y muy famosas) tartas o pasteles franceses, usando sus mismos ingredientes (o combinaciones de ingredientes), o decorados al mismo estilo.<br />
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Algunas fuentes de inspiración francesas: la carlota, <i>croquembouche, dacquoise,</i> pastel vasco, Paris-Brest, <i>Petits fours,</i> profiteroles, <i>eclairs, macarons, Fraisier,</i> tarta St. Honoré, <i>clafoutis,</i> pastel Opéra, milhojas, <i>financiers, madeleines,</i> babás al ron, tronco navideño, brioches de chocolate, <i>savarins,</i> pastel de limón, <i>Gugelhupf, kouign amann,</i> canelés de Burdeos, tarta Tatin...<br />
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<i>I really loved having a look at all the beautiful cakes
and pastries from France again, and in the end I decided to make a
French Opera Bundt Cake. Also because I still haven't got any
"coffee-flavored" bundt cake on my blog, and on the other side because I
thought it would look really stunning in my square bundt cake pan,
which I don't use that often ;-) :-D Yes, I know, it's all about the
pans ;-)</i><br />
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He disfrutado muchísimo repasando todas las deliciosas tartas y pasteles de Francia otra vez, y al final me decidí por un <i>bundt cake</i> basado en el pastel <i>Opèra.</i> En parte porque aún no tenía ningún <i>bundt cake</i> de café en mi blog, y en parte porque pensé que quedaría muy, pero que muy bonito en mi molde de <i>bundt cake</i> cuadrado, que no uso tan a menudo como quisiera ;-) :-D Sí, sí, el molde es lo que cuenta ;-)<br />
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<i>The original French Opera cake is make of an coffee-almond
sponge cake, soaked with a coffee syrup, and has layers of a chocolate
ganache and coffee french buttercream. And also on the outside it has
the same french buttercream and ganache. So here comes my version with
an Almond-Espresso Bundt Cake, a dark chocolate ganache on top and
served with Espresso whipped cream :-)</i><br />
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El pastel Opèra francés original está hecho con un bizcocho de almendra y café, tipo <i>sponge,</i> empapado en sirope de café, e incluye capas de ganache de chocolate y crema de mantequilla francesa al café. El exterior suele estar decorado con la misma crema y ganache. Así que aquí está mi versión, con un <i>bundt cake</i> de almendras-<i>espresso,</i> cubierto con una ganache de chocolate puro, y servido con nata montada al café <i>espresso</i> :-)<br />
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<i><i><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span></i></i>
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<i><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><i><i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
</i></span></i></span></i></i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span> </span><br />
<ul>
<li><a href="https://katinspajz.blogspot.com/2018/11/bundtbakers-almondbrown-butter-mini.html" target="_blank">Almond-Brown Butter Bundt Cake</a> by Katin špajz</li>
<li><a href="https://mercescake.blogspot.com/2018/11/ron-baba-bundt-cake.html" target="_blank">Baba Rum Bundt Cake</a> by Merce's Cake</li>
<li><a href="http://www.ilovebundtcakes.com/brioche-bundt-cake-national-bundt-cake-day-2018-bundtbakers/" target="_blank">Brioche Bundt Cake </a> by I love Bundt Cakes</li>
<li><a href="http://patpilar180.wixsite.com/patyco" target="_blank">Bundt Cake Quatre-Quarts Breton</a> by Patyco Candybar</li>
<li><a href="https://www.thesweetsensations.com/chez-panisse-almond-bundt-cake-bundtbakers/" target="_blank">Chez Panisse Almond Bundt</a> by Sweet Sensations</li>
<li><a href="https://tartacadabra.blogspot.com/2018/11/french-opera-bundt-cake-bundtbakers.html" target="_blank">French Opera Bundt Cake</a> by Tartacadabra</li>
<li><a href="https://www.foodlustpeoplelove.com/2018/11/ile-flottante-floating-island-bundt.html" target="_blank">Île Flottante (Floating Island) Bundt</a> by Food Lust People Love</li>
<li><a href="https://snehasrecipe.blogspot.com/2018/11/quatre-quart-bundt-cakebundtbakers.html" target="_blank">Quatre-Quart Bundt Cake</a> by Sneha's Recipe</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2018/11/tarte-tatin-bundt-bundtbakers.html" target="_blank">Tarte Tatin in a Bundt Pan </a> by A Day in the Life on the Farm</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2018/11/tarta-tropezienne-bundt-cake.html" target="_blank">Tropézienne Bundt Cake</a> by Patty's Cake</li>
</ul>
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<span class="fsl" data-testid="event-permalink-details"><b>Receta en español más abajo</b> </span> <br />
<u><br /></u>
<u><i>French Opera Bundt cake</i></u><br />
<i>2 ½ cups all purpose flour<br />½ cup almond flour</i><br />
<i>1 teaspoon salt</i><br />
<i>1 teaspoon baking powder</i><br />
<i>½ teaspoon baking soda<br />1 cup unsalted butter<br />1 cup granulated sugar<br />1 cup firmly packed light brown sugar<br />4 large eggs<br />1 teaspoon vanilla extract<br />1 teaspoon almond extract<br />2 tablespoons of instant espresso powder</i><br />
<i>1 cup of milk</i><br />
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<i>Preheat the oven to 350 ℉. </i><i><i><span class="fsl" data-testid="event-permalink-details">Spray the inside of a 10 cup Bundt pan with a baking spray. Dissolve the espresso powder in ½ cup of hot milk, add the other half of the cold milk and let cool completely. </span></i> </i><br />
<i>Whisk together the flour, almond flour, salt, baking powder and baking soda. Set aside,</i><br />
<i><span class="fsl" data-testid="event-permalink-details">Mix the
butter with both the sugars on medium speed (paddle attachment) for 3-5
minutes, until light and fluffy. Add the eggs, one at a time, beating
well after each addition. Don't forget to scrape down the sides of the
bowl! Add the vanilla, almond extra and dissolved coffee, and beat until incorporated.</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions">Reduce mixer speed to low. Add the
flour mixture in three portions, alternating with two portions of milk.
Mix just until combined.</span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions">Transfer the batter to the prepared pan and spread evenly. Bake for 50-60 minutes, or until the bundt is golden brown and a cake tester inserted into the center comes out clean. </span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details">Let the cake cool in the pan for about 15
minutes, then invert the cake on a rack and let it cool completely. </span></i></span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details">When the bundt cake is cooled, brush the cake with the coffee syrup and decorated with the dark chocolate ganache. Serve the espresso whipped cream on the side. </span></i></span></span></i><br />
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">The cake will keep in an airtight container at room temperature for up to 3 days. </span></span></i></span></i></span></span></i><br />
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><u><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Coffee syrup </span></span></i></u><br />¼ cup granulated sugar<br />2 teaspoons instant espresso powder<br />2 tablespoons coffee liqueur (Tia Maria)<br />¼ cup of water</span></i></span></span></i><br />
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details">Combine the sugar, espresso powder and water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for about 5 minutes. Remove from the heat and stir in the coffee liqueur. Let the mixture cool slightly before use, about 5 minutes. </span></i></span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><br /></span></i></span></span></i>
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><u><span class="fsl" data-testid="event-permalink-details">Dark Chocolate Ganache</span></u></i> <br /><i>½ cup of dark chocolate, minimum 55%</i><br />
<i>Heavy cream, same amount in ml as the chocolate</i><br />
<i>A little bit of butter or a teaspoon corn syrup to make it extra shiny - optional</i><br />
<i><br /></i>
<i>Heat the heavy cream in a small saucepan over medium heat until just
boiling. Pour on top of the chopped chocolate (with the bit of butter or
corn syrup) and let it stand for 2 minutes; after that carefully start
stirring from the center until you have a beautiful glossy ganache. Let
it cool a bit before pouring over your Bundt Cake.</i></span></i></span></span></i><br />
<u><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><br /></span></i></span></span></i></u>
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><u>Espresso Whipped Cream</u></i></span></i></span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>1 cup heavy whipping cream<br />3-4 tablespoons sugar<br />2 teaspoons instant espresso powder</i></span></i></span></span></i><br />
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><br /></i></span></i></span></span></i>
<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i>Make sure that the whipping cream, the bowl and beaters are chilled! Whip the cream with the sugar and espresso powder until stiff peaks have formed. Keep chilled in the fridge until serving. </i></span></i></span></span></i><br />
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<b><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><br /></span></span></span></b>
<b><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Receta en español</span></span></span></b><br />
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<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><u><i>Bundt Cake Opèra</i></u></span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">325 g de harina<br />50 g de harina de almendra</span></span></span><br />
1 cucharadita de sal<br />
1 cucharadita de levadura química<br />
½ cucharadita de bicarbonato<br />
225 g de mantequilla, a temperatura ambiente<br />
200 g de azúcar blanco<br />
215 g de azúcar moreno (Java Suave - Azucarera)<br />
4 huevos (L)<br />
1 cucharadita de extracto de vainilla (Nielsen-Massey)<br />
1 cucharadita de extracto de almendra (Nielsen-Massey)<br />
2 cucharadas de café <i>espresso</i> soluble instantáneo <br />
240 ml de leche entera<br />
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<span style="font-family: inherit;">Precalienta el horno a 175 ℃.
Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake. </i>
Disuelve el café soluble en 120 ml de leche caliente y mézclalo después con la leche fría y deja la mezcla enfriar por completo.</span><br />
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<span style="font-family: inherit;">Mezcla bien en un cuenco mediano la harina, la harina de almendras, la levadura química,
bicarbonato y la sal.</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Bate con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar blanco y el azúcar moreno a velocidad media durante 4 ó 5
minutos, hasta que quede una
mezcla clara y esponjosa. Añade después los huevos, de uno a
uno, y bate hasta que obtengas una mezcla homogénea. Añade el extracto de vainilla, el extractro de almendra y el café disuelto en leche, y bate hasta que queden incorporados. </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Con la batidora a velocidad baja, añade la
harina en tres fases, alternando con la leche (que irá en dos fases),
empezando y acabando con la harina. Bate <span style="font-family: inherit;">tras
cada adición lo justo
hasta que quede incorporado el ingrediente en cuestión. Vierte la masa
en el molde y hornea durante unos 50-60 minutos, o hasta
que el bundt
cake tenga un color «dorado» y </span>puedas clavar un pincho de madera en la masa y sacarlo limpio. </span> </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos; después sácalo del
molde y déjalo enfriar por completo sobre la rejilla. </span><br />Pincela el bundt cake con el <span style="font-family: inherit;"><span style="font-family: inherit;">almíbar de café (receta más abajo), y después aplica la cobertura de ganache de chocolate, y sirve cada trozo con una espiral de nata al café (receta más abajo).</span></span><br />
<span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span> </span></span><br />
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><u><i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Almíbar de café</span></span></i></u></span></i></span></span></i><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">50 g de azúcar blanco<br />2 cucharaditas de café soluble<br />2 cucharadas de licor de café (tipo <i>Tía María)</i><br />60 ml de agua</span></span></span><br />
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<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Combina el azúcar, el café soluble y el agua en un cazo pequeño. </span></span></span><span class="fsl" data-testid="event-permalink-details">Lleva la mezcla a ebullición; después baja el fuego y deja hervir lentamente durante unos 5 minutos.<span style="font-family: inherit;"> </span><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Retíralo del fuego y añade, removiendo, el licor de café. Déjalo enfriar un poco antes de usarlo (unos 5 minutos).</span></span></span><br />
<br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><span style="font-family: inherit;"><u>Ganache de chocolate negro</u></span><br />
<span style="font-family: inherit;">75 g de chocolate negro (55% o más)</span><br />
<span style="font-family: inherit;">75 ml de nata</span><br />
<span style="font-family: inherit;">1 cucharadita de jarabe de maíz (p. ej. </span><span style="font-family: inherit;"><span style="font-family: inherit;">Karo</span>) - opcional</span><br />
<br />
<span style="font-family: inherit;">Parte el chocolate en trocitos
pequeños y ponlo en un cuenco pequeño.
Lleva la nata a ebullición, y después viértela sobre el
chocolate. Déjalo reposar un minuto, y después comienza a mezclarlo
lentamente, desde el centro, hasta obtener una ganache suave. Ahora
puedes añadir el jarabe de maíz para hacerla extra-brillante, pero es
opcional. Déjala
enfriar un poco, y úsala para decorar el bundt cake. </span></span></span></span><br />
<br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><u>Nata al café</u></span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">240 ml de nata para montar</span></span></span><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">3-4 cucharadas de azúcar <br />2 cucharaditas de café soluble</span></span></span><i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><i><span class="fsl" data-testid="event-permalink-details"><i><br /></i></span></i></span></span></i><br />
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details"><br /></span></span></span>
<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Asegúrate de que la nata, el cuenco y los accesorios para batir de la batidora estén bien fríos (al menos 2 horas en la nevera antes de usarlos). Monta la nata con el azúcar y el café hasta que queden picos firmes. Guarda la nata en la nevera hasta el momento de servir. </span></span></span><br />
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<i><span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">Next month it is going to be Christmas Bundt cakes and yes, you will see me again with a new recipe!</span></span></span></i><br />
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<span class="fsl" data-testid="event-permalink-details"><span itemprop="recipeInstructions"><span class="fsl" data-testid="event-permalink-details">El mes que viene el tema será «Bundt cakes de Navidad», ¡así que os espero con una nueva receta!</span></span></span><br />
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Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com5tag:blogger.com,1999:blog-2207282109339071815.post-31659083297825734012018-06-21T08:00:00.000+02:002018-12-18T20:42:59.722+01:00Chocolate Coconut Bundt Cake #Bundtbakers <b>Chocolate Coconut Bundt Cake #Bundtbakers </b><br />
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<i>And yes, this month we are baking again! The Bundtbakers June theme is "Bundt cakes with Chocolate" by Sue from <a href="https://palatablepastime.com/">Palatable Pastime</a>. Last month Sue also hosted the theme, thank you so much, Sue for doing this, and dedicating your time to us!</i><br />
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<i>I absolutely loved Sue's last month's theme (Southern Cakes), and it was the first time in many months that I had been baking something new. And yes, it felt really good, hearing my (pink) Smeg(gy) beating again, and the delicious smell from the oven... so here I am again, and this month with a Chocolate and Coconut Bundt cake. </i><br />
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<i>Coconut is the favorite flavor of my husband, and since Summer has already started here, something "tropical" with chocolate sounded really good. And I also was looking forward to trying this intriguing "coconut macaroon filling" inside the bundt cake, and right now seemed the perfect moment to combine these things. And it turned out really good! I was a big sceptic of how the filling would "stick" (or sink ;-) ) in the batter, so I placed it quite high in the mold, but actually it didn't move one little bit, so you can absolutely place the filling in the middle of the mold and you don't have to worry about it at all. And I will do the same next time ;-)</i><br />
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¡Sí, este mes también hemos horneado algo! El tema de junio de <i>Bundtbakers</i> era «Bundt cakes con chocolate», propuesto por Sue, de <a href="https://palatablepastime.com/" target="_blank">Palatable Pastime</a>. El mes pasado fue la misma Sue quien propuso el tema anterior, así que, Sue, ¡muchas gracias por todo el trabajo y por dedicarnos tanto tiempo!<br />
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El tema del mes pasado <i>(Tartas del Sur)</i> me encantó, y me dio la oportunidad, por primera vez en muchos meses, de hornear algo nuevo. Disfruté muchísimo del maravilloso sonido de mi batidora Smeg rosa, batiendo a todo trapo, del delicioso aroma que salía del horno... Así que aquí estoy de nuevo, con un <i>«Bundt</i> de chocolate y coco».<br />
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El coco es uno de los sabores favoritos de mi maridín, y ya que ha llegado el verano, me apetecía mucho hacer algo «tropical» con chocolate. Además estaba deseando probar ese misterioso «relleno de macarrón de coco», y esta era la ocasión perfecta para combinar ambas ideas. ¡Y el resultado es soberbio! La verdad es que no tenía mucha confianza en que el relleno se quedase en su sitio, sin hundirse, así que lo puse bastante alto en el molde, pero en realidad no se hundió lo más mínimo, así que puedes ponerlo en el centro del molde sin miedo. Yo, desde luego, pienso hacerlo la próxima vez ;-)<br />
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<i>The recipe has the Chocolate Buttermilk Bundt cake as "base recipe", and I have added a coconut macaroon filling inside. I made a meringue first (just used to do it that way) but I guess you can also just combine the ingredients for the macaroon filling without beating the egg whites first into a meringue. And yes, the combination was really delicious :-)</i><br />
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Esta receta se basa en la del bundt cake de chocolate y buttermilk, y le he añadido el relleno de macarrón de coco. Empecé haciendo un merengue (como suelo hacer), pero supongo que también puedes mezclar los ingredientes para el macarrón sin batir las claras hasta hacer merengue. En cualquier caso, la combinación es deliciosa. :-)<br />
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<i><i><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span></i></i><br />
<br />
<i><i><span class="fsl" data-testid="event-permalink-details"><i><span class="fsl" data-testid="event-permalink-details"><i><i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
</i></span></i></span></i></i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span> </span><i> </i><br />
<ul>
<li><a href="https://snehasrecipe.blogspot.com/2018/06/alcohol-chocolate-fruit-mini.html" rel="noopener" target="_blank">Alcohol Chocolate Fruit Mini Bundts</a> from Sneha's Recipe</li>
<li><a href="https://mercescake.blogspot.com/2018/06/bundt-cake-de-chocolate-blancobundt.html" rel="noopener" target="_blank">Bundt Cake White Chocolat</a> from Merce’s Cake</li>
<li><a href="https://allthatsleftarethecrumbs.blogspot.com/2018/06/caramel-mocha-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Caramel Mocha Bundt Cake</a> from All That's Left Are The Crumbs</li>
<li><a href="http://www.cookaholicwife.com/2018/06/bundtbakers-chocolate-brownie-bundt.html" rel="noopener" target="_blank">Chocolate Brownie Bundt</a> from Cookaholic Wife</li>
<li><a href="http://tartacadabra.blogspot.com/2018/06/chocolate-coconut-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Chocolate Coconut Bundt Cake</a> from Tartacadabra</li>
<li><a href="https://livingthegourmet.com/2018/06/chocolate-oreo-bundt-bundtbakers.html" rel="noopener" target="_blank">Chocolate Oreo Bundt</a> from Living the Gourmet</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2018/06/chocolate-tres-leches-bundt-cake.html" rel="noopener" target="_blank">Chocolate Tres Leches Bundt Cake</a> from Patty's Cake</li>
<li><a href="https://cookpad.com/es/recetas/5182914-extra-dark-chocolate-and-moka-bundt-cake?via=profile" rel="noopener" target="_blank">Extra Dark Chocolate and Moka Bundt Cake</a> from Pat y Co. Candy Bar</li>
<li><a href="https://www.foodlustpeoplelove.com/2018/06/inside-out-german-chocolate-cake.html" rel="noopener" target="_blank">Inside Out German Chocolate Cake</a> from Food Lust People Love</li>
<li><a href="https://palatablepastime.com/2018/06/21/low-sugar-chocolate-peanut-butter-bundt-cake/" rel="noopener" target="_blank">Low Sugar Chocolate Peanut Butter Bundt Cake</a> from Palatable Pastime</li>
<li><a href="http://www.ilovebundtcakes.com/martha-stewart-chocolate-bundt-cake-bundtbakers/" rel="noopener" target="_blank">Martha Stewart Chocolate Bundt Cake</a> from I Love Bundt Cakes</li>
<li><a href="http://nuncaesdemasiadodulce.blogspot.com/2018/06/bizcocho-chocolate-blanco-almendras-curd-fresa.html" rel="noopener" target="_blank">White Chocolate, Almond and Strawberry Curd Bundt Cake</a> from Nunca es Demasiado Dulce </li>
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<span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details"><b>Receta en español más abajo</b></span></span><br />
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<i><u><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Chocolate Coconut Bundt Cake</span></span></u></i><br />
<i>½ cup unsalted butter, room temperature</i><br />
<i>2½ cups all-purpose flour</i><br />
1
<i>teaspoon baking powder</i><br />
<i><i>½</i> teaspoon baking soda</i><br />
<i>½ teaspoon salt</i><br />
<i><i>½</i> cup cocao powder (Dutch processed) </i><br />
<i>2 cups granulated sugar</i><br />
<i>1 cup buttermilk</i><br />
<i><i>½</i> cup sunflower oil </i><i> </i><br />
<i>2 teaspoons vanilla extract</i><br />
<i>4 eggs (L)</i><br />
<i><br /><u>Coconut Macaroon Filling</u><br />2 eggwhites, room temperature<br />2 cups shredded coconut</i><i><i>½</i> cup granulated sugar<br />2 tablespoons flour<br />2 teaspoons vanilla extract</i><br />
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<i>Dark chocolate ganache - see recipe below</i><br />
<i><br /></i>
<i><span class="fsl" data-testid="event-permalink-details">Make sure that the butter, eggs, buttermilk are at ROOM TEMPERATURE before you start baking. </span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Prepare the macaroon filling first: beat the eggwhites till light and fluffy, add the sugar and beat till stiff peaks. Add the vanilla extract and beat until incorporated. Add the shredded coconut mixed with the two tablespoons of flour to the mixture and combine with a spatula. </span></i><br />
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<i><span class="fsl" data-testid="event-permalink-details">Preheat the oven to 350 ℉. Spray the inside of a 10 cup Bundt pan with a baking spray.</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Whisk the flour, cacao powder, baking powder, baking soda and salt in a medium bowl until well combined.</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Mix the
butter with the sugar on medium speed (paddle attachment) for 3-5
minutes, until light and fluffy. Add the eggs, one at a time, beating
well after each addition. Don't forget to scrape down the sides of the
bowl! Add the vanilla and sunflower oil, and beat for two more minutes. </span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">With the
mixer on low, add the flour mixture (in three increments) alternately
with the buttermilk (in two increments), beginning and ending with the flour
and beating until just combined. Pour (a bit more than) half of the batter in the prepared pan, divide the macaroon filling on top, and pour the rest of the chocolate batter on top and
bake for 50-60 minutes, until the cake is golden brown and a cake
tester inserted near the center comes out clean. My bundt cake was ready
with 50 minutes by the way. Let the cake cool in the pan for about 15
minutes, then invert the cake on a rack and let it cool completely.
Drizzle with the dark chocolate ganache, and add the toasted coconut flakes for decoration. </span></i><br />
<i><br /></i>
<i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">The cake will keep in an airtight container at room temperature for up to 3 days. </span></span></i><br />
<i><br /></i>
<i><u><span class="fsl" data-testid="event-permalink-details">Dark Chocolate Ganache </span></u></i> <br />
<i>My always favourite topping for every cake ;-)</i><br />
<i>1/2 cup of dark chocolate, minimum 55%</i><br />
<i>Heavy cream, same amount in ml as the chocolate</i><br />
<i>A little bit of butter or a teaspoon corn syrup to make it extra shiny - optional</i><br />
<i><br /></i>
<i>Heat the heavy cream in a small saucepan over medium heat until just
boiling. Pour on top of the chopped chocolate (with the bit of butter or
corn syrup) and let it stand for 2 minutes; after that carefully start
stirring from the center until you have a beautiful glossy ganache. Let
it cool a bit before pouring over your Bundt Cake.</i><br />
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<b>Receta en español</b><u> </u><br />
<u>Bundt Cake de Chocolate y Coco</u><br />
115 g de mantequilla, a temperatura ambiente<br />
280 g de harina normal<br />
1
cucharadita de levadura química<br />
½ cucharadita de bicarbonato<br />
½ cucharadita de sal<br />
60 g de cacao en polvo<br />
450 g de azúcar blanco<br />
120 ml de aceite de girasol<br />
2 cucharaditas de extracto de vainilla<br />
4 huevos (L)<br />
240 ml de <i>buttermilk</i><br />
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<u>Relleno de <a href="https://es.wikipedia.org/wiki/Macarr%C3%B3n_(galleta)" target="_blank">macarrón</a> de coco</u><br />
2 claras de huevo, temperatura ambiente<br />
100 g de azúcar blanco<br />
200 g de coco rallado<br />
2 cucharaditas de extracto de vainilla<br />
2 cucharadas de harina<br />
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Ganache de chocolate - receta más abajo<br />
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Ten en cuenta que la mantequilla, los huevos y la mazada tienen que estar a <u>temperatura ambiente</u>.<br />
Empieza preparando el relleno de marrón: bate las claras hasta que queden esponjosas; añade el azúcar y sigue batiendo hasta obtener picos estables. Añade el extracto de vainilla y bate hasta incorporarlo. Añade el coco laminado, mezclado con las dos cucharadas de harina, y combínalo con una espátula.<br />
<br />
<span style="font-family: inherit;">Precalienta el horno a 175 ℃. Engrasa el interior de un molde grande (10 tazas) para bundt cake. Mezcla bien en un cuenco mediano la harina, la levadura química, bicarbonato y la sal.<br />
Bate con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar blanco a velocidad media durante 4 ó 5
minutos, hasta que quede una
mezcla clara y esponjosa. Añade después los huevos, de uno a
uno, y bate hasta que obtengas una mezcla homogénea. Añade el extracto de vainilla y el aceite y bate unos dos minutos más. </span><br />
<span style="font-family: inherit;">Con la batidora a velocidad baja, añade la
harina en tres fases, alternando con la mazada (que irá en dos fases),
empezando y acabando con la harina. Bate <span style="font-family: inherit;">tras
cada adición lo justo
hasta que quede incorporado el ingrediente en cuestión. Vierte la mitad de la masa
en el molde, vierte el relleno de macarrón por encima, y vierte el resto de la masa para cubrirlo. Hornea durante unos 50-60 minutos, o hasta que el bundt
cake tiene un color «dorado» y </span>hasta que puedas clavar un pincho de madera en la masa y sacarlo limpio. </span><br />
<br />
<span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos, sácalo del
molde y déjalo enfriar por completo sobre la rejilla. </span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"> Vierte la ganache de chocolate encima, decora trocitos de coco tostado y ¡a disfrutar!</span></span><br />
<span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span><br />
<br />
<span style="font-family: inherit;"><u>Ganache de chocolate negro</u></span><br />
<span style="font-family: inherit;">75 g de chocolate negro (55% o más)</span><br />
<span style="font-family: inherit;">75 ml de nata</span><br />
<span style="font-family: inherit;">1 cucharadita de jarabe de maíz (p. ej. </span><span style="font-family: inherit;"><span style="font-family: inherit;">Karo</span>) - opcional</span><br />
<br />
<span style="font-family: inherit;">Parte el chocolate en trocitos
pequeños y ponlo en un cuenco pequeño.
Lleva la nata a ebullición, y después viértela sobre el
chocolate. Déjalo reposar un minuto, y después comienza a mezclarlo
lentamente, desde el centro, hasta obtener una ganache suave. Ahora
puedes añadir el jarabe de maíz para hacerla extra-brillante, pero es
opcional. Déjala
enfriar un poco, y úsala para decorar el bundt cake.</span><br />
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<i><span style="font-family: inherit;">See you again next month!</span></i><br />
<span style="font-family: inherit;">¡Nos vemos el mes que viene! </span><i> </i><br />
<b></b>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com2tag:blogger.com,1999:blog-2207282109339071815.post-45263470702804368912018-05-16T08:00:00.000+02:002018-12-18T20:43:16.282+01:00Peanut Butter Bundt Cake #Bundtbakers<b>Peanut Butter Bundt Cake #Bundtbakers</b><br />
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<i>The Bundtbakers May theme is "Southern Cakes" by Sue from <a href="https://palatablepastime.com/">Palatable Pastime</a>. The idea is to make a bundt cake that has Southern culinary roots, like using ingredients as sweet potato, coconut, pecans, peaches and peanut butter. Of course there are a lot more ideas or inspiration ;-) But for me the peanut butter as ingredient was one that was already on my "cakes-to-make-list". </i><br />
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<span class="fsl" data-testid="event-permalink-details">El tema de mayo de los Bundtbakers es <i>«Tartas del Sur» [de EE.UU.]</i>, ofrecido por Sue, de</span><i> <a href="https://palatablepastime.com/">Palatable Pastime</a>. </i>La idea era hacer un bundt cake con alguna receta de origen o influencia del Sur estadounidense, con ingredientes como boniato, coco, pecanas, melocotón o manteca de cacahuete. Por supuesto que las ideas y las posibilidades eran inacabables ;-) Pero yo ya tenía en mi lista de bizcochos pendientes hacer algo con manteca de cacahuete.<br />
<br />
<i>So the perfect occasion to participate again, after such a long time of no-baking, with the lovely group of Bundt Bakers again :-) Thanks Sue, for this absolutely inspiring and wonderful theme and for hosting (again)!!</i><br />
<br />
Así que esta era de nuevo la ocasión perfecta para volver a participar, después de tanto tiempo de ausencia, con el estupendo grupo de Bundt Bakers :-) ¡Gracias, Sue, por este tema tan inspirado y por ser la anfitriona (otra vez)!<br />
<br />
<i>My Peanut Butter cake recipe is inspired on the one of </i>Cake Simple,<i> by Christie Matheson, one of my favorite Bundt cake recipe books. I did use a peanut butter with "chunks" in it (here in Spain it is called "Crema de Cacahuete Crujiente") to give it some "texture" on the inside. I combined it with a delicious dark chocolate ganache and some honey coated peanuts with salt for a bite, and simply to look beautiful ;-) And yes, it smelled and tasted absolutely delicious, a really moist cake with an amazing taste of peanut butter!</i><br />
<br />
Mi receta de manteca de cacahuete está inspirada en una de <i>Cake Simple,</i>
de Christie Matheson, uno de mis libros de recetas favoritos para bundt
cakes. Para este bundt he usado manteca de cacahuete crujiente, con
trocitos, para darle una textura particular al interior. La combinación
con una deliciosa ganache de chocolate puro y con el remate de los
cacahuetes bañados en miel y sal, le dan un acabado precioso ;-) ¡Y sí,
olía y sabía absolutamente delicioso, este jugosísimo bizcocho con un
extraordinario sabor a manteca de cacahuete!<i> </i><br />
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<a name='more'></a><br /><br />
<i><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span> </i><br />
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-kO0Ur0YrAH0/Wvl0swV6MDI/AAAAAAAADG8/PgfGY4dfCvgniY4Wh_2NfaR9sHcyP_VJwCLcBGAs/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://3.bp.blogspot.com/-kO0Ur0YrAH0/Wvl0swV6MDI/AAAAAAAADG8/PgfGY4dfCvgniY4Wh_2NfaR9sHcyP_VJwCLcBGAs/s1600/BundtBakers%2Bpost.png" /></a></div>
<span class="fsl" data-testid="event-permalink-details"><i><i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
</i>Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span><br />
<ul>
<li><a href="http://www.thesweetsensations.com/bourbon-praline-bundt-cake-with-brown-sugared-pecans/" rel="noopener" target="_blank">Bourbon Praline Bundt Cake</a> from The Sweet Sensations</li>
<li><a href="http://mercescake.blogspot.com.es/2018/05/bundt-cake-hummingbirdbunt-bakers.html" rel="noopener" target="_blank"> Bundt Cake Hummingbird</a> from Merce`s Cake</li>
<li><a href="https://snehasrecipe.blogspot.in/2018/05/buttermilk-bundt-cake-with-caramel.html" rel="noopener" target="_blank">Buttermilk Bundt Cake with Caramel Icing</a> from Sneha's Recipe</li>
<li><a href="https://palatablepastime.com/2018/05/17/coconut-bundt-cake/" rel="noopener" target="_blank">Coconut Bundt Cake</a> from Palatable Pastime</li>
<li><a href="http://katinspajz.blogspot.rs/2018/05/bundtbakers-cream-of-coconut-cake-with.html" rel="noopener" target="_blank">Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze</a> from katin špajz</li>
<li><a href="http://www.cookaholicwife.com/2018/05/bundtbakers-hot-milk-cake.html" rel="noopener" target="_blank">Hot Milk Cake</a> from Cookaholic Wife</li>
<li><a href="https://allthatsleftarethecrumbs.blogspot.com/2018/05/kentucky-butter-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Kentucky Butter Bundt Cake</a> from All That's Left are The Crumbs</li>
<li><a href="http://www.ilovebundtcakes.com/key-lime-bundt-cake-bundtbakers/" rel="noopener" target="_blank">Key Lime Bundt Cake</a> from I Love Bundt Cakes</li>
<li><a href="https://www.foodlustpeoplelove.com/2018/05/lemon-drizzle-pound-cake.html" rel="noopener" target="_blank">Lemon Drizzle Pound Cake</a> from Food Lust People Love</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2018/05/peach-bundt-cake-with-cardamom-whipped.html" rel="noopener" target="_blank">Peach Bundt with Cardamom Whipped Cream</a> from A Day in the Life on the Farm</li>
<li><a href="https://tartacadabra.blogspot.com/2018/05/peanut-butter-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Peanut Butter Bundt Cake</a> from Tartacadabra</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2018/05/sweet-potato-bourbon-bundt-cake.html" rel="noopener" target="_blank">Sweet Potato Bourbon Bundt Cake</a> from Patty's Cake</li>
</ul>
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<a href="https://4.bp.blogspot.com/-IXMCVuVJh2Y/Wvqo8M09GtI/AAAAAAAADII/LG-ij9zp7_omWxeD_X9tAxSqGXWQsUREgCLcBGAs/s1600/PeanutbutterBundtCake6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://4.bp.blogspot.com/-IXMCVuVJh2Y/Wvqo8M09GtI/AAAAAAAADII/LG-ij9zp7_omWxeD_X9tAxSqGXWQsUREgCLcBGAs/s400/PeanutbutterBundtCake6.JPG" width="266" /></a></div>
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<span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Recipe adapted from Cake Simple by Christie Matheson<br /><b>Receta en español más abajo</b></span></span><br />
<br />
<i><u><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">Peanut Butter Bundt Cake </span></span></u></i><br />
<i>½ cup unsalted butter, room temperature</i><br />
<i>2½ cups all-purpose flour</i><br />
<i>1½ teaspoon baking powder</i><br />
<i>1 teaspoon baking soda</i><br />
<i>½ teaspoon salt</i><br />
<i>¾ cup granulated sugar</i><br />
<i>1¼ cup packed light brown sugar</i><br />
<i>1 cup peanut butter with chunks</i><br />
<i>2 teaspoons vanilla extract</i><br />
<i>3 eggs (L)</i><br />
<i>1 cup whole milk</i><br />
<i>Dark chocolate ganache - see recipe below</i><br />
<i><br /></i>
<i><span class="fsl" data-testid="event-permalink-details">Make sure that the butter, eggs, milk are at ROOM TEMPERATURE before you start baking. </span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Preheat the oven to 350 ℉. Spray the inside of a 10 cup Bundt pan with a baking spray.</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Whisk the flour, baking powder, baking soda and salt in a medium bowl until well combined.</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">Mix the butter with the two sugars on medium speed (paddle attachment) for 3-5 minutes, until light and fluffy. Add the peanut butter and vanilla and beat until thoroughly incorporated. Add the eggs, one at a time, beating well after each addition. Don't forget to scrape down the sides of the bowl!</span></i><br />
<i><span class="fsl" data-testid="event-permalink-details">With the mixer on low, add the flour mixture (in three increments) alternately with the milk (in two increments), beginning and ending with the flour and beating until just combined. Pour the batter in the prepared pan and bake for 50-60 minutes, until the cake is golden brown and a cake tester inserted near the center comes out clean. My bundt cake was ready with 50 minutes by the way. Let the cake cool in the pan for about 15 minutes, then invert the cake on a rack and let it cool completely. Drizzle with the dark chocolate ganache, and add the honey coated peanuts for decoration. </span></i><br />
<i><br /></i>
<i><span class="fsl" data-testid="event-permalink-details"><span class="fsl" data-testid="event-permalink-details">The cake will keep in an airtight container at room temperature for up to 3 days. </span></span></i><br />
<i><br /></i>
<i><u><span class="fsl" data-testid="event-permalink-details">Dark Chocolate Ganache </span></u></i> <br />
<i>My always favourite topping for every cake ;-)</i><br />
<i>1/2 cup of dark chocolate, minimum 55%</i><br />
<i>Heavy cream, same amount in ml as the chocolate</i><br />
<i>A little bit of butter or a teaspoon corn syrup to make it extra shiny - optional</i><br />
<i><br /></i>
<i>Heat the heavy cream in a small saucepan over medium heat until just boiling. Pour on top of the chopped chocolate (with the bit of butter or corn syrup) and let it stand for 2 minutes; after that carefully start stirring from the center until you have a beautiful glossy ganache. Let it cool a bit before pouring over your Bundt Cake.</i><br />
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<a href="https://1.bp.blogspot.com/-_lRKcFWaFqI/Wvl6BpGzihI/AAAAAAAADHs/zS_SPzjOUaEoaQ-HnMY7AXO0JsdE2jV7ACEwYBhgL/s1600/PeanutbutterBundtCake5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://1.bp.blogspot.com/-_lRKcFWaFqI/Wvl6BpGzihI/AAAAAAAADHs/zS_SPzjOUaEoaQ-HnMY7AXO0JsdE2jV7ACEwYBhgL/s400/PeanutbutterBundtCake5.JPG" width="266" /></a></div>
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<b>Receta en español</b><u> </u><br />
<u>Bundt Cake de Crema de Cacahuete</u><br />
115 g de mantequilla, a temperatura ambiente<br />
300 g de harina normal<br />
1<i>½</i> cucharadita de levadura química<br />
1 cucharadita de bicarbonato<br />
<i>½</i> cucharadita de sal<br />
150 g de azúcar blanco<br />
160 g de azúcar moreno suave (Azucarera JAVA suave)<br />
260 g de crema de cacahuete con trocitos, (tipo <i>Capitán Maní Crujiente)</i><br />
2 cucharaditas de extracto de vainilla<br />
3 huevos (L)<br />
240 ml de leche entera<br />
Ganache de chocolate - receta más abajo<br />
<br />
<b></b>
Ten en cuenta que la mantequilla, los huevos y la leche tienen que estar a <u>temperatura ambiente</u>.<br />
<br />
<span style="font-family: inherit;">Precalienta el horno a 175 ℃. Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake</i>. Mezcla bien en un cuenco mediano la harina, la levadura química, bicarbonato y la sal.<br />
Bate con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar blanco y el azúcar moreno a velocidad media durante 4 ó 5 minutos, hasta que quede una
mezcla clara y esponjosa. Añade la crema de cacahuete y la vainilla y bate hasta que quede incorporados. Añade después los huevos, de uno a uno, y bate hasta que obtengas una mezcla homogenea.</span><br />
<span style="font-family: inherit;">Con la batidora a velocidad baja, añade la
harina en tres fases, alternando con la leche (que irá en dos fases),
empezando y acabando con la harina. Bate <span style="font-family: inherit;">tras
cada adición lo justo
hasta que quede incorporado el ingrediente en cuestión. Vierte la masa
en el molde y hornea durante unos 50-60 minutos, o hasta que el bundt
cake tiene un color "dorado" y </span>hasta que puedas clavar un pincho de madera en la masa y sacarlo limpio. </span><br />
<span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos, sácalo del
molde y déjalo enfriar por completo sobre la rejilla. </span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"> Vierte la ganache de chocolate encima, decora con las cacahuetes en miel y ¡a disfrutar! </span></span><span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span><br />
<br />
<span style="font-family: inherit;"><u>Ganache de chocolate negro</u></span><br />
<span style="font-family: inherit;">75 g de chocolate negro (55% o más)</span><br />
<span style="font-family: inherit;">75 ml de nata</span><br />
<span style="font-family: inherit;">1 cucharadita de sirope de maíz (p. ej. </span><span style="font-family: inherit;"><i><span style="font-family: inherit;">Karo</span>)</i> - opcional</span><br />
<br />
<span style="font-family: inherit;">Parte el chocolate en trocitos pequeños y ponlo en un cuenco pequeño.
Lleva la nata a ebullición, y después viértela sobre el
chocolate. Déjalo reposar un minuto, y después comienza a mezclarlo
lentamente, desde el centro, hasta obtener una ganache suave. Ahora puedes añadir el sirope de maíz para hacerla extra-brillante, pero es opcional. Déjala
enfriar un poco, y úsala para decorar el <i>bundt cake</i>.</span><br />
<span style="font-family: inherit;"> </span> <br />
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<a href="https://3.bp.blogspot.com/-C7uwZkENl00/Wvl6A-f_z8I/AAAAAAAADHw/UvZ3-Csmq5sfd1IG52XFPMUhILsFEKOSwCEwYBhgL/s1600/PeanutbutterBundtCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://3.bp.blogspot.com/-C7uwZkENl00/Wvl6A-f_z8I/AAAAAAAADHw/UvZ3-Csmq5sfd1IG52XFPMUhILsFEKOSwCEwYBhgL/s400/PeanutbutterBundtCake1.JPG" width="400" /></a></div>
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<b></b>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com7tag:blogger.com,1999:blog-2207282109339071815.post-37170749261878777302017-11-16T08:00:00.000+01:002018-12-18T20:43:38.626+01:00Yellow Vanilla Bundt Cake with Hot Fudge Sauce #Bundtbakers<b>Yellow Vanilla Bundt Cake with Hot Fudge Sauce #Bundtbakers</b><br />
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<a href="https://3.bp.blogspot.com/-3GcSE7Qa6Ws/Wgg8eQliJwI/AAAAAAAADEA/iN_hVy3XWaAUervBy_e8SfAjK0JkNPNnQCLcBGAs/s1600/YellowVanilllaBundtCake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://3.bp.blogspot.com/-3GcSE7Qa6Ws/Wgg8eQliJwI/AAAAAAAADEA/iN_hVy3XWaAUervBy_e8SfAjK0JkNPNnQCLcBGAs/s400/YellowVanilllaBundtCake.JPG" width="400" /></a></div>
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<i>The Bundtbakers November theme is<b> </b>"Punt the Bundt" by Sue from <a href="https://palatablepastime.com/">Palatable Pastime</a>. The idea is to make a bundt cake perfect for tailgaiting. <span class="fsl" data-testid="event-permalink-details">What is tailgating? In the USA, people who go to football games early will picnic out of
the back of their vehicles, usually in the parking lot, often in
elaborate ways.<br /> But we could also make a cake perfect for on the road or to a picnic (nothing about football ;-) ). </span></i><br />
<span class="fsl" data-testid="event-permalink-details"><br /></span><b> </b><br />
<i><span class="fsl" data-testid="event-permalink-details">For me, the "perfect occasion" to finally publish a recipe for an absolutely delicious Vanilla Bundt cake, with extra egg yolks to make it a Classic Yellow Vanilla Bundt Cake. The cake has lots of butter (yes!) and buttermilk (yes, yes!), to make it the quintessential comfort cake :-) And yes, the right Bundt cake for a picnic, since everybody loves vanilla, right? ;-) On top a hot fudge sauce, packed with chocolate, and of course home-made. If you want, you can also make a simple chocolate ganache, but I wanted to try the hot fudge sauce for some time now ;-)</span></i><br />
<span class="fsl" data-testid="event-permalink-details"><br /></span><b> </b><br />
<span class="fsl" data-testid="event-permalink-details">El tema de noviembre de los Bundtbakers es <i>«Punt the Bundt»</i>, ofrecido por Sue, de </span><span class="fsl" data-testid="event-permalink-details"><a href="https://palatablepastime.com/">Palatable Pastime</a>. Es una divertida referencia a</span> los picnics que los norteamericanos hacen antes de entrar a los partidos de ese "fútbol" suyo, que pueden llegar a ser bastante elaborados (y a los que se refieren con el nombre de <i>tailgating).</i> Pero también podíamos hacer un bundt perfecto para comer por el camino, o para llevar a un picnic normal (sin nada de <i>football</i> de ese) ;-)<br />
<br />
Para mí era finalmente la «ocasión perfecta» para publicar una receta de un soberbio bundt de vainilla, con yemas de huevo extra para convertirlo en el Clásico Bundt Cake Amarillo de Vainilla. Por supuesto, lleva un montón de mantequilla (¡sí!), y mazada o <i>buttermilk</i> (¡sí, sí!), para convertirlo en el bundt cake reconfortante por excelencia. Y, naturalmente, es el bundt cake ideal para un picnic, porque a todo el mundo le gusta la vainilla, ¿no? ;-) La cobertura es una «salsa de <i>fudge </i>caliente», con mucho chocolate, y hecha en casa, por supuesto. Si lo prefieres también quedaría muy bien con una simple ganache de chocolate, pero ya hacía algún tiempo que quería probar esta salsa ;-)<br />
<span class="fsl" data-testid="event-permalink-details"><br /></span> <br />
<span class="fsl" data-testid="event-permalink-details"><i>Thanks Sue for hosting and the fun theme!</i> ¡Muchas gracias Sue por traernos este simpático tema! </span><br />
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<a href="https://3.bp.blogspot.com/-scsPDJCtGcI/Wgg8fwpic0I/AAAAAAAADEE/AMRkrLfkb507ikwup06HDaXTPMzng8iTgCEwYBhgL/s1600/YellowVanilllaBundtCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://3.bp.blogspot.com/-scsPDJCtGcI/Wgg8fwpic0I/AAAAAAAADEE/AMRkrLfkb507ikwup06HDaXTPMzng8iTgCEwYBhgL/s400/YellowVanilllaBundtCake2.JPG" width="400" /></a></div>
<span class="fsl" data-testid="event-permalink-details">
<i></i></span>
<a name='more'></a><span class="fsl" data-testid="event-permalink-details"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://1.bp.blogspot.com/-BKQMOw_qD0Y/WggzPi_B23I/AAAAAAAADDw/oWbDd-oHXXAaSdnZu6pRjbU8u8KI7QT8QCLcBGAs/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://1.bp.blogspot.com/-BKQMOw_qD0Y/WggzPi_B23I/AAAAAAAADDw/oWbDd-oHXXAaSdnZu6pRjbU8u8KI7QT8QCLcBGAs/s1600/BundtBakers%2Bpost.png" /></a></i></div>
<br />
<span class="fsl" data-testid="event-permalink-details"><i><br />
<i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
</i>Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: </span><br />
<ul>
<li><a href="http://pattyscake-pbb.blogspot.com.es/2017/11/boston-cream-mini-bundts.html" rel="noopener" target="_blank">Boston Cream Mini Bundts</a> from Patty's Cake</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2017/11/brown-sugar-ripple-bundt-cake.html" rel="noopener" target="_blank">Brown-Sugar Ripple Buttermilk Bundt Cake</a> from All That's Left Are The Crumbs</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2017/11/bundt-cake-platano-de-canarias.html" rel="noopener" target="_blank">Bundt cake de platano</a> from La mejor manera</li>
<li><a href="http://www.foodlustpeoplelove.com/2017/11/chili-cheese-corn-dog-bundt.html" rel="noopener" target="_blank">Chili Cheese Corn Dog Bundt</a> from Food Lust People Love</li>
<li><a href="http://www.cookaholicwife.com/2017/11/bundtbakers-chocolate-coffee-bundt-cake.html" rel="noopener" target="_blank">Chocolate Coffee Bundt Cake with Espresso Glaze</a> from Cookaholic Wife</li>
<li><a href="http://nuncaesdemasiadodulce.blogspot.com/2017/11/bundtbakers-chocolate-ginness-bundt-cake-chessecake.html" rel="noopener" target="_blank">Chocolate Guinness Bundt Cake with Cheesecake Filling</a> from Nunca es demasiado dulce</li>
<li><a href="http://katinspajz.blogspot.rs/2017/11/bundtbakers-chocolate-walnut-and-prune.html" rel="noopener" target="_blank">Chocolate, Walnut and Prune Bundt Cake</a> from Katin špajz</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/cranberry-beer-breakfast-bundt-cake-bundtbakers/" target="_blank">Cranberry & Beer Breakfast Bundt Cake</a> from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="https://palatablepastime.com/2017/11/16/cranberry-pound-cake/" rel="noopener" target="_blank">Cranberry Pound Cake</a> from Palatable Pastime</li>
<li><a href="https://rebekahrose.blogspot.com/2017/11/bundtbakers-giant-party-sub-bundt.html" rel="noopener" target="_blank">Giant Party Sub Bundt</a> from Making Miracles</li>
<li><a href="http://bizcocheando.com/bundtbakers-lemon-and-praline-cold-bundt-cake-pastel-frio-de-yogur-limon-y-praline" rel="noopener" target="_blank">Lemon and Praline Cold Bundt Cake</a> from Bizcocheando</li>
<li><a href="http://www.thesweetsensations.com/maple-bundt-cake-with-cinnamon-glaze-bundtbakers/" rel="noopener" target="_blank">Maple Bundt with Cinnamon Glaze </a> from Sweet Sensations</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2017/11/orange-cranberry-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Orange Cranberry Bundt</a> from A Day in the Life on the Farm</li>
<li><a href="http://tartacadabra.blogspot.com.es/2017/11/yellow-vanilla-bundt-cake-with-hot.html" rel="noopener" target="_blank">Yellow Vanilla Bundt Cake with Hot Fudge Sauce</a> from Tartacadabra</li>
<li><a href="https://snehasrecipe.blogspot.in/2017/11/yogurt-bundt-cake-bundtbakers.html" rel="noopener" target="_blank">Yogurt Bundt Cake</a> from Sneha's Recipe</li>
</ul>
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<br />
<span class="fsl" data-testid="event-permalink-details">Recipe adapted from Cake Simple by Christie Matheson<br /><b>Receta en español más abajo</b></span><br />
<u><span class="fsl" data-testid="event-permalink-details"><br /></span><b> </b></u><br />
<u><span class="fsl" data-testid="event-permalink-details">Yellow Vanilla Bundt Cake</span></u><br />
<span class="fsl" data-testid="event-permalink-details">1 1/2 cups unsalted butter, at room temperature</span><br />
<span class="fsl" data-testid="event-permalink-details">3 cups cake flour</span><br />
<span class="fsl" data-testid="event-permalink-details">1 teaspoon baking powder</span><br />
<span class="fsl" data-testid="event-permalink-details">1/2 teaspoon baking soda</span><br />
<span class="fsl" data-testid="event-permalink-details">1/2 teaspoon salt</span><br />
<span class="fsl" data-testid="event-permalink-details">2 cups sugar</span><br />
<span class="fsl" data-testid="event-permalink-details">3 eggs (L)</span><br />
<span class="fsl" data-testid="event-permalink-details">3 egg yolks (L)</span><br />
<span class="fsl" data-testid="event-permalink-details">2 teaspoons of vanilla paste (Nielsen-Massey)*</span><br />
<span class="fsl" data-testid="event-permalink-details">1 cup buttermilk</span><br />
<span class="fsl" data-testid="event-permalink-details">Hot Fudge Sauce - recipe see below</span><br />
<span class="fsl" data-testid="event-permalink-details">*or substitute with vanilla extract</span><br />
<br />
<span class="fsl" data-testid="event-permalink-details">Make sure that the butter, eggs, egg yolks and buttermilk are at ROOM TEMPERATURE before you start baking. </span><br />
<br />
<span class="fsl" data-testid="event-permalink-details">Preheat the oven to 350ºF. Spray the inside of a 10 cup Bundt pan with a baking spray.</span><br />
<span class="fsl" data-testid="event-permalink-details">Whisk the cake flour, baking powder, baking soda and salt in a medium bowl until well combined.</span><br />
<span class="fsl" data-testid="event-permalink-details">Mix the butter with the sugar on medium speed (paddle attachment) for 3-5 minutes, until light and fluffy.</span><br />
<span class="fsl" data-testid="event-permalink-details">In a small bowl, whisk together the eggs with the egg yolks and the vanilla paste just until combined. With the mixer on low, add the egg mixture to the butter mixture, beating until just incorporated. Scrape the bowl, increase the speed to medium, and beat for another 30 seconds. With the mixer on low, add the flour mixture to the butter mixture (in three increments), alternately with the buttermilk (in two increments), beginning and ending with the flour and beating until just combined. Remove the bowl from the mixer and gently scrape any unincorporated flour from the sides of the bowl and the paddle into the batter and gently fold in. Pour the batter into the prepared pand and bake for 50-60 minutes, until the top is golden and the cake tester inserted in the center comes out clean. Let the cake cool for 10 minutes in the bundt pan on a cake rack, then invert the cake on the cake rack and let cool completely. Drizzle with the hot fudge sauce and serve. </span><br />
<span class="fsl" data-testid="event-permalink-details">The cake will keep in an airtight container at room temperature for up to 3 days. </span><br />
<span class="fsl" data-testid="event-permalink-details"><br /></span><b> </b><br />
<span class="fsl" data-testid="event-permalink-details"><u>Hot Fudge Sauce</u></span><br />
<span class="fsl" data-testid="event-permalink-details">A delicious, shiny, superrich chocolate sauce!</span><br />
<span class="fsl" data-testid="event-permalink-details">2 tablespoons unsalted butter</span><br />
<span class="fsl" data-testid="event-permalink-details">⅔ cup heavy cream</span><br />
<span class="fsl" data-testid="event-permalink-details">½ cup light corn syrup, golden syrup (Lyle's) or honey</span><br />
<span class="fsl" data-testid="event-permalink-details">¼ cup dark brown sugar</span><br />
<span class="fsl" data-testid="event-permalink-details">¼ cup cacao powder</span><br />
<span class="fsl" data-testid="event-permalink-details">¼ teaspoon salt</span><br />
<span class="fsl" data-testid="event-permalink-details">6 ounces bittersweet chocolate in small pieces</span><br />
<span class="fsl" data-testid="event-permalink-details">½ vanilla extract</span><br />
<span class="fsl" data-testid="event-permalink-details"><br /></span><b> </b><br />
Combine the butter, cream, corn syrup, dark brown sugar, cocoa, and salt in a small
saucepan over medium heat and bring to a simmer. Simmer on low,
stirring constantly, for 4 to 7 more minutes after everything has melted. Then
remove from heat and stir in chopped chocolate. Stir
in vanilla.<br />
<br />
It’s now ready to drizzle over your cake (or ice cream :-) ), although it thickens more as it
begins to cool, so you could also wait for 10-15 minutes before doing
so. Pour leftovers into a jar and
refrigerate. Hot fudge sauce keeps chilled in the fridge at least a
month<b>. </b>But since it combines wonderful with everything - ice cream, brownies, cake, cupcakes or puddings - I don't think it will last that long :-)<br />
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<br />
<b>Receta en español</b><br />
Bundt Cake de Vainilla<br />
345 g de mantequilla, a temperatura ambiente<br />
340 g de harina<br />
50 g de maizena<br />
1 cucharadita de levadura química<br />
½ cucharadita de bicarbonato<br />
½ cucharadita de sal<br />
400 g de azúcar blanco<br />
3 huevos (L)<br />
3 yemas de huevo (L)<br />
2 cucharadita de pasta de vainilla (Nielsen-Massey)<br />
240 ml de <i>buttermilk</i><br />
Salsa de Chocolate - receta más abajo<br />
<br />
Ten en cuenta que la mantequilla, los huevos y el <i>buttermilk </i>tienen que estar a <u>temperatura ambiente</u>.<br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: inherit;">Precalienta el horno a 175℃. Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake</i>. Mezcla bien en un cuenco mediano la harina, maizena, la levadura química, bicarbonato y la sal.<br />
Bate con la
batidora mezcladora (o con el robot de cocina) la mantequilla con el
azúcar a velocidad media durante 4 ó 5 minutos, hasta que quede una
mezcla clara y esponjosa. En un cuenco pequeño mezcla los huevos, yemas y la pasta de vainilla. Añade, batiendo, la mezcla de huevos al crema de mantequilla, y mezcla hasta quede incorporado. Rasca las paredes del bol y bate unos 30 segundos más. </span><br />
<span style="font-family: inherit;">Con la batidora a velocidad baja, añade la
harina en tres fases, alternando con el <i>buttermilk</i> (que irá en dos fases),
empezando y acabando con la harina. Bate <span style="font-family: inherit;">tras cada adición lo justo
hasta que quede incorporado el ingrediente en cuestión. Vierte la masa en el molde y hornea durante unos 50-60 minutos, o hasta que el bundt cake tiene un color "dorado" y </span>hasta que puedas clavar un pincho de madera en la masa y sacarlo limpio. </span><br />
<span style="font-family: inherit;">Déjalo
enfriar en el molde sobre una rejilla durante 15 minutos, sácalo del
molde y déjalo enfriar por completo sobre la rejilla. Vierte la salsa de chocolate encima y ¡a disfrutar! </span><br />
<span style="font-family: inherit;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span><br />
<u><span style="font-family: inherit;"><br /></span></u>
<u>Salsa de Chocolate</u><br />
¡Una salsa de chocolate superrica, brillante y llenísima de chocolate!<br />
30 g de mantequilla<br />
160 ml de nata<br />
170 g de sirope de maíz (Karo) o <i>golden syrup</i> (Lyle's) o miel<br />
50 g de azúcar moreno "dark" <i>(dark brown sugar)</i><br />
20 g de polvo de cacao<br />
<span class="fsl" data-testid="event-permalink-details">¼</span> cucharadita de sal<br />
170 g de chocolate negro, en trocitos<br />
½ cucharadita de extracto de vainilla<br />
<br />
Combina en un cazo pequeño la nata, mantequilla, azúcar moreno, sirope de maíz, cacao y sal, y calienta a fuego suave. Deja que hierva suavemente durante unos 4-7 minutos mientras sigues removiendo la salsa. Retirálo del fuego y añade el chocolate en trocitos y la vanilla y mezcla bien hasta que obtengas una sala uniforme y brillante. Se puede usar la salsa directamente, o puedes esperar unos 10-15 minutos más para que se espese más. Se puede conservar durante un mes en un jarro en la nevera, aunque dudo que tarde tanto tiempo ;-) Perfecto para helados, brownies, tartas, cupcakes o puddings :-)<br />
<br />
<i>See you again next month!</i> ¡Nos vemos el mes que viene! <br />
<br />
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Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com15tag:blogger.com,1999:blog-2207282109339071815.post-51425539250330029412017-10-29T17:04:00.001+01:002017-11-12T11:04:36.547+01:00Autumn Spiced Carrot Bundt Cake #Bundtbakers<b>Autumn Spiced Carrot Bundt Cake #Bundtbakers</b><br />
<br />
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<br />
<i>Finally, it's Fall again, my most favorite baking season! :-) And also a long time ago that I had been baking a new Bundt Cake recipe, so when I saw the theme that Felice of <a href="http://allthatsleftarethecrumbs.blogspot.com.es/" target="_blank">All That’s Left Are The Crumbs </a>proposed “Orange</i><i><i>”</i>, I put my name right away on the list. You could chose “Orange</i><i><i>”</i> as a flavour, or orange as a color, that is anything with carrots, sweet potatos, pumpkin, etc.</i><br />
<i>I was still missing a Carrot Bundt Cake on my blog, and the idea of making this an Autumn Spiced one, with loads of spices, grated apples, pieces of juicy pears and pecan nuts really got me enthusiastic. And I added orange peel, because well, the more “orange</i><i><i>”</i> better this month :-) You can serve it without anything, it is absolutely delicious just as it is. But I added a Cinnamon Coconut Caramel to it, yes, just because Fall baking is my favourite moment ;-)</i><br />
<br />
¡Por fin ha vuelto el otoño, mi estación favorita en lo referente al
horno! :-) Y, además, hacía bastante que no horneaba una receta nueva
para bundt cake, así que, cuando vi el tema propuesto por Felice, de <a href="http://allthatsleftarethecrumbs.blogspot.com.es/" target="_blank">All That’s Left Are The Crumbs</a>,
«naranja», me apunté de inmediato. Se podía elegir «naranja» como sabor
o como color, lo que incluía también zanahorias, boniatos, calabaza,
etc.<br />
Y como aún no tenía ninguna receta de <i>bundt</i> de zanahoria en
mi blog, la idea de hacer una de especias de otoño, bien cargada de
especias, manzana rallada, trocitos de jugosa pera y nueces de pecana me
entusiasmó. Le añadí ralladura de naranja porque, este mes, cuanto más
«naranja» mejor :-) Este <i>bundt</i> se puede servir sin nada más, porque es
sencillamente delicioso como es. Pero yo le añadí un caramelo de coco y
canela, simplemente porque me encanta hacer estas cosas en otoño ;-)<br />
<br />
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<i></i><br />
<a name='more'></a><i>Unfortunately I could not find the time until the last week, and in that week a lot of things happened at once, resulting in not being able to bake the cake :-( I was really disappointed, but although not on time, here is my contribution to the Bundt Bakers group for October.</i><br />
<br />
Lamentablemente no pude disponer de tiempo hasta la última semana, que
resultó ser de lo más ajetreado, así que finalmente no pude hornear el
<i>bundt</i> a tiempo :-( Me sentí muy decepcionada pero, aunque no llegase a
tiempo, aquí está mi contribución para los <i>Bundt Bakers</i> de octubre.<br />
<br />
<i>Thanks Felice for the great theme, and Wendy for adding me to the list!</i><br />
<br />
¡Gracias, Felice, por el fantástico tema, y gracias a Wendy por agregarme a la lista!<br />
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<br />
<i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. We take turns
hosting each month and choosing the theme or ingredient.</i><br />
<br />
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<br />
<i>And don’t forget to take a peek at what other talented bakers have baked this month:</i><br />
Si podéis, no dejéis de echar una ojeada a lo que nuestras talentosas compañeras han hecho este mes: <br />
<ul>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com.es/2017/10/butternut-squash-chai-bundt-cake.html"> Butternut Chai Bundt Cake</a> by All That's Left are the Crumbs</li>
<li> <a href="https://thecrumbykitchen.com/chocolate-orange-marble-bundt/">Chocolate Orange Marble Bundt Cake</a> by The Crumby Kitchen</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/creamsicle-bundt-cake-with-orange-cocoa-glaze-bundtbakers/">Creamsicle Bundt Cake with Orange Cocoa Glaze </a>by Faith, Hope, Love & Luck Survive Despited a Whiskered Accomplice </li>
<li><a href="http://lamejormaneradehacer.blogspot.com.es/2017/10/halloween-bundt-cake.html">Halloween Bundt by La Mejor Manera</a></li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com.es/2017/10/individual-chocolate-orange-bundts_19.html">Individual Chocolate Orange Bundts </a>by A day in the Life on the Farm</li>
<li><a href="http://www.ilovebundtcakes.com/orange-chocolate-bundt-cake-bundtbakers/">Orange & Chocolate Bundt</a> by I love Bundt Cakes</li>
<li><a href="https://snehasrecipe.blogspot.com.es/2017/10/orange-chocolate-bundt-brownies.html">Orange Chocolate Bundt Brownies by Sneha's Recipes</a></li>
<li> <a href="http://katinspajz.blogspot.com.es/2017/10/bundtbakers-orangechocolate-bundt-cake.html">Orange–Chocolate Bundt Cake with Sour Cream Glaze</a> </li>
<li><a href="http://www.thequeenofscones.com/?recipe=bundt-bakers-orange-crunch-bundt-cake">Orange Crunch Bundt Cake </a>by The Queen of Scones</li>
<li><a href="http://pattyscake-pbb.blogspot.com.es/2017/10/orange-marmalade-bundt-cake-de-naranja.html">Orange Marmalade Bundt Cake</a> by Patty's Cake</li>
<li><a href="http://rebekahrose.blogspot.com.es/2017/10/bundtbakers-orange-pound-cake.html">Orange Pound Cake</a> by Rebekah</li>
<li><a href="http://bizcocheando.com/bundtbakers-spicy-orange-bundt-cake-bizcocho-de-naranja-especiado">Spicy Orange Bundt Cake</a> by Bizcocheando</li>
<li><a href="http://www.thesweetsensations.com/sweet-potato-bundt-cake-with-apricot-brandy-glaze/">Sweet Potato Bundt with Apricot Brandy Glaze</a> by Sweet Sensations</li>
</ul>
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<br />
(Las recetas en castellano están más abajo)<br />
<br />
<i><b>Autumn Spiced Carrot Cake</b></i><br />
<i>2 cups light brown sugar</i><br />
<i>zest of 1 orange </i><br />
<i>1 cup vegetable oil</i><br />
<i>4 large eggs</i><br />
<i>2½ cups all-purpose flour</i><br />
<i>1½ teaspoon baking powder</i><br />
<i>1 teaspoon baking soda</i><br />
<i>½ teaspoon salt</i><br />
<i>1 teaspoon ground cinnamon</i><br />
<i>¾ teaspoon ginger</i><br />
<i>¼ teaspoon ground cloves</i><br />
<i>½ teaspoon nutmeg</i><br />
<i>1½ cup grated carrots</i><br />
<i>1 grated Granny Smith</i><br />
<i>3 (medium) ripe pears, cut into small pieces</i><br />
<i>¾ cup roasted pecan nuts, cut into pieces</i><br />
<i><br /></i>
<i>Preheat the oven to 350℉. Grease your Bundt pan with spray. Mix together the sugar with the orange zest and give a little “massage</i><i><i>”</i> to release the oils. Add the oil and eggs and mix on medium speed till well combined. In a seperate bowl, sift together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the sugar mixture and combine on low speed. Add the grated carrots, grated apples, pieces of pears and pecan nuts and mix with a spatula until well combined. Pour the batter into the prepared Bundt pan and bake until a toothpick inserted in the middle comes out clean, about 50-60 minutes. Leave to cool for 10-15 minutes on rack. Unmold and allow to cool completely. Drizzle the Cinnamon Coconut Caramel on top. </i><br />
<i><b><br /></b></i>
<i><b>Cinnamon Coconut Caramel</b></i><br />
<i><br /></i>
<i>1 cup granulated sugar</i><br />
<i>¼ cup unsalted butter, room temperature</i><br />
<i>¾ cup full-fat coconut milk</i><br />
<i>1 teaspoon vanilla</i><br />
<i>1 teaspoon cinnamon</i><br />
<i>pinch of salt</i><br />
<i><br /></i>
<i>In a small saucepan add the sugar with 4 tablespoons of water and bring to a boil. Let it boil until you get a beautiful amber colored caramel, add the coconut milk, bit by bit. Be careful the caramel is really hot! Add the butter and let it boil for 3-5 minutes more until it slightly thickens. Add the vanilla, cinnamon and salt and stir well. Let cool completely. </i><br />
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<br />
<b></b> <br />
¡Recetas en castellano!<br />
<br />
<b>Carrot Bundt Cake - Versión Otoñal</b><br />
430 g de azúcar moreno <i>(light brown sugar)</i><br />
240 ml de aceite de girasol<br />
ralladura de 1 naranja<br />
4 huevos (L)<br />
325 g de harina<br />
1½ cucharaditas de levadura química<br />
1 cucharadita de bicarbonato<br />
½ cucharadita de sal<br />
1 cucharadita de canela<br />
½ cucharadita de nuez moscada<br />
¾ cucharadita de jengibre molido<br />
¼ cucharadita de clavo molido<br />
225 g de zanahoria rallada<br />
1 manzana Granny Smith, rallada<br />
3 peras (tamaño mediano) en trozos pequeños<br />
75 g de nueces de pecana, tostadas y en trozos pequeños<br />
<br />
Precalienta el horno a 175℃. Engrasa con espray el molde para bundt cakes. Mezcla el azúcar con la ralladura de naranja, y «masajéalos» para que la ralladura suelte sus aceites esenciales. Añade el aceite y los huevos, y mezcla a velocidad media, hasta que quede todo bien combinado. En un cuenco aparte, tamiza la harina, la levadura química, el bicarbonato, las especias y la sal. Añade esta mezcla seca a la mezcla húmeda, y combina todo a baja velocidad. Añade las zanahorias, la manzana rallada, los trocitos de pera y las nueces de pecana, y mezcla con una espátula hasta que quede todo bien mezclado. Vierte la mezcla en el molde preparado, y hornéalo hasta que puedas pincharlo con un palillo y sacarlo limpio (50-60 minutos). Déjalo enfriar 10-15 minutos en el molde, sobre una rejilla. Desmolda el bizcocho y déjalo enfriar por completo. Vierte por encima la cantidad que desees de caramelo de coco y caramelo.<br />
<br />
<br />
<b>Caramelo de Coco y Canela</b><br />
200 g de azúcar blanco<br />
55 g de mantequilla, a temperatura ambiente<br />
180 ml de leche de coco (de la buena, nada de «light»)<br />
1 cucharadita de vainilla (también de la buena, de Nielsen-Massey)<br />
1 cucharadita de canela<br />
una pizca de sal<br />
<br />
En un cazo pequeño vierte el azúcar con cuatro cucharadas de agua, y llévalo a ebullición. Déjalo al fuego hasta obtener un caramelo de un bonito color ambarino, y añade la leche de coco, poco a poco. ¡Ten precaución, el caramelo estará muy caliente! Añade la mantequilla y déjalo hervir 3-5 minutos más, hasta que se espese un poco. Añade la vainilla, la canela y la sal, y remueve bien. Déjalo enfriar por completo. Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com4tag:blogger.com,1999:blog-2207282109339071815.post-19387087681961708332016-12-15T08:00:00.000+01:002017-10-29T13:23:26.536+01:00Orange Cranberry Bundt Cake #BundtBakers<br />
<b>Orange Cranberry Bundt Cake #BundtBakers</b><br />
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<i>It's already December again! Christmas is coming up, which means that we will be seeing our family again who are living quite far away :-) And of course, baking again for them!</i><br />
<i><b> </b></i><br />
<i>Laura of <a href="https://bakinginpyjamas.com/">Baking in Pyjamas</a>, is the host of this month with the theme "Winter Wonderland", anything that comes to mind when you hear these words, it can be Christmassy or not. Since I wanted to make this cake with Oranges and Cranberries for some time now, my Bundt cake is definetely going to be very Christmassy ;-) Thanks, Laura, loved the theme!</i><br />
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¡Ya estamos de nuevo en diciembre! La Navidad está a la vuelta de la esquina, con los seres queridos que vienen a vernos de tan lejos... :-) ¡Así que hay que hornear algo rico para ellos, por supuesto!</div>
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Laura, de <a href="https://bakinginpyjamas.com/">Baking in Pyjamas</a>, es la anfitriona de este mes, con el tema —más o menos libremente traducido— «Fantasía invernal»: cualquier cosa que te venga a la cabeza al oír estas palabras, navideña o no. Y como yo ya tenía ganas de hacer un bizcocho con naranja y arándanos rojos, mi bizcocho va a ser... pero que muy navideño ;-) ¡Muchas gracias, Laura, me ha encantado el tema!</div>
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<i></i><br />
<a name='more'></a><i>I wanted the cake to be packed with Orange flavours, not just the zest, but also using the juice. And the cranberries (we only can find dried cranberries here in Spain, in the area where I live), I let them soak in </i>Cointreau<i> during the night, so they also add a nice "orange-licor" flavour. At last you brush an orange syrup over the cake, that also gives it that beautiful-christmas-shine.</i><br />
<i>The bundt cake is really light - because of the egg whites you beat separately- and has this absolutely delicious and intense orange flavour. The cranberries add flavour, a nice "crunch" and this beautiful color, to the already "yellowish/orange" cake.</i><br />
<i>I added some light cream cheese frosting, made with cream cheese and heavy cream to the cake, but that is optional.</i><br />
<i>Well, to be honest, it was quite a success this cake, one of the best Bundt cakes according to my hubbie ;-)</i><br />
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Yo quería un bizcocho rezumante de sabor a naranja, no sólo por la ralladura, sino usando también el zumo. Y los arándanos rojos (que aquí, en España, sólo se encuentran secos, al menos donde yo vivo), los he dejado a remojo toda una noche en <i>Cointreau</i>, para que contribuyan también con este sabor a licor de naranja :-) Para acabar, he añadido un sirope de de naranja después del horneado, lo que le ha proporcionado un precioso brillo navideño.<br />
El <i>bundt cake</i> resulta increíblemente esponjoso (gracias a las claras de huevo batidas aparte), y tiene un intenso y absolutamente delicioso sabor a naranja. Los arándanos rojos añaden sabor, una textura crujiente al morder, y un precioso color que contribuye de maravilla a un bizcocho de un cálido tono entre dorado y anaranjado.<br />
También he añadido un glaseado a base de crema de queso y nata, pero es opcional, claro.<br />
Y lo cierto es que el <i>bundt</i> ha sido un éxito, «uno de los mejores bundt cakes», según mi maridín ;-)<br />
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<span style="font-family: inherit;"><i>Wishing you all a Wonderful Christmas holiday, and all the best wishes for the upcoming New Year! Hope to see you (baking) again in 2017!</i></span><br />
¡Os deseo a todos unas maravillosas vacaciones de navidad, con los mejores deseos para el próximo año! ¡Espero veros a todos/as (horneando) de nuevo en 2017!<br />
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<span style="font-family: inherit;"><i>I
hope you enjoy the recipe! And of course, don't forget to have a
peek at the delicious Bundt cakes of the BundtBakers members!</i></span><br />
<span style="font-family: inherit;"> ¡Espero que disfrutéis la receta! ¡Por supuesto, no dejéis de echar una ojeada a los fantásticos <i>bundt cakes</i> que han hecho los demás miembros de grupo! </span> <br />
<ul>
<li><a href="http://rebekahrose.blogspot.com/2016/12/bundtbakers-amaretto-winter-bundt-cake.html" target="_blank">Amaretto Winter Bundt Cake</a> from Making Miracles</li>
<li><a href="http://ilovebundtcakes.com/candied-fruits-bundt-cake-bundtbakers/" target="_blank">Candied Fruit Bundt Cake</a> from I Love Bundt Cakes</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.co.uk/2016/12/chile-hot-chocolate-bundt-cake.html" target="_blank">Chile Hot Chocolate Mocha Bundt Cake</a> from All That's Left Are The Crumbs</li>
<li><a href="http://www.foodlustpeoplelove.com/2016/12/coconut-snowball-mini-bundts.html" target="_blank">Coconut Snowball Mini Bundts</a> from Food Lust People Love</li>
<li><a href="https://sewyouthinkyoucancook.com/2016/12/15/bundtbakers-winter-wonderland/" target="_blank">Cranberry Eggnog Bundt Cake</a> from Sew You Think You Can Cook</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2016/12/bundt-cake-de-nata-y-ron-bundtbakers.html" target="_blank">Cream and Rum Bundt Cake</a> from La Mejor Manera de Hacer</li>
<li><a href="http://livingthegourmet.com/2016/12/holiday-gingerbread-bundt-bundtbakers.html" target="_blank">Holiday Gingerbread Bund</a>t from Living the Gourmet</li>
<li><a href="http://bizcocheando.com/bundtbakers-orange-blossom-bundt-cake-bizcocho-de-naranja-y-azahar" target="_blank">Orange Blossom Bundt Cake</a> from Bizcocheando</li>
<li><a href="http://tartacadabra.blogspot.com/2016/12/orange-cranberry-bundt-cake-bundtbakers.html">Orange Cranberry Bundt Cake</a> from Tartacadabra</li>
<li><a href="https://bakinginpyjamas.com/2016/12/15/peppermint-pine-forest-bundt-bundtbakers/" target="_blank">Peppermint Pine Forest Bundt Cake</a> from Baking in Pyjamas</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/12/christmas-wreath-cake-bundtbakers.html" target="_blank">Rainbow Christmas Wreath</a> from A Day in the Life on the Farm</li>
<li><a href="https://brooklynhomemaker.com/2016/12/15/spicy-gingerbread-bundt-cake-with-caramelized-white-chocolate-ganache-bundtbakers/" target="_blank">Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache</a> from Brooklyn Homemaker</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/tropical-winter-wonderland-bundt-cake-bundtbakers/" target="_blank">Tropical Winter Wonderland Bundt Cake</a> from Faith, Hope, Love, Luck Survive Despite a Whiskered Accomplice</li>
</ul>
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<span style="font-size: xx-small;">#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.</span><br />
<br />
<span style="font-size: xx-small;">Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. </span><span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b>Orange Cranberry Bundt Cake</b><br />
Ingredientes:<br />
230 g de mantequilla, a temperatura ambiente (<i>1 cup unsalted butter, at room temperature)</i><br />
330 g de harina (<i>2¾ cup all-purpose flour)</i><br />
1 cucharada de levadura química <i>(1 tablespoon baking powder)</i><br />
½ cucharadita de bicarbonato <i>(½ teaspoon baking soda)</i><br />
½ cucharadita de sal <i>(½ teaspoon salt)</i><br />
300 g de azúcar blanco<i> (2 cups granulated sugar)</i><br />
4 huevos (L), separados <i>(4 large eggs, separated)</i><br />
3 cucharadas de ralladura de naranja <i>(3 tablespoons freshly grated orange zest)</i><br />
240 ml zumo de naranja <i>(1 cup freshly squeezed orange juice)</i><br />
150 g arándanos rojos <i>(1¼ cup dried cranberries)</i><br />
100 ml de Cointreau <i>(</i><i><i>½</i> cup Cointreau)</i><br />
Sirope de naranja (ver más abajo) / <i>Orange sugar syrup - see below</i><br />
Glaseado de crema de queso (ver más abajo) / <i>Cream cheese frosting - see below </i><br />
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<i>Put the cranberries and the Cointreau in a small saucepan, the evening before baking, and bring to a simmer. Take the saucepan of the heat and let the cranberries soak during the night in the licor. The next morning place them in a strainer and let them drip out.</i> <br />
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Pon, la noche anterior, los arándanos y el Cointreau en un cazo pequeño, y llévalos a ebullición. Cuando empiece a hervir, retíralos del fuego, y déjalos a remojo toda la noche. A la mañana siguiente, pon los arándanos en un colador, y déjalos escurrir bien.<br />
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<i>Preheat the oven to 180℃. Grease the inside of a 10 cup Bundt cake pan.</i><br />
<i>Whisk the flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. Separate the eggs, and keep the egg whites in a separate bowl (they need to be at room temperature).</i><br />
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Precalienta el horno a 180℃. Engrasa el interior de un molde para bundt cakes de 10 tazas de capacidad. Mezcla bien en un cuenco la harina, la levadura química, el bicarbonato y la sal. Separa los huevos, y mantén las claras en un cuenco aparte (tienen que estar a temperatura ambiente). <br />
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<i>Put the sugar and grated orange zest together in the bowl of your standing mixer and rub the zest into the sugar with your fingers. It will smell already like Christmas ;-) Add the butter and beat on medium speed for about 3-5 minutes, until light and fluffy. Don't forget to scrape the sides of the bowl and beat a bit more. Add the egg yolks, one at at time, beating well after each addition, until thoroughly combined. </i><br />
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Pon el azúcar y la ralladura de naranja en el cuenco de tu batidora, y mézclalos con las manos. Sólo con esto ya empezará a oler a navidad ;-) Añade la mantequilla y bate a velocidad media durante 3-5 minutos, hasta que quede una mezcla ligera y esponjosa. No olvides rascar las paredes del cuenco y batir un poco más. Añade las yemas, de una en una, batiendo bien después de cada una, hasta que queden bien combinadas.<br />
<br />
<i>With the mixer on low, add the flour mixture to the batter (in three increments) alternately with the orange juice (in two increments), beginning and ending with the flour, and beating until just incorporated. Stir in the cranberries.</i><br />
<br />
Con la batidora a baja velocidad, añade la mezcla de la harina a la mezcla líquida (en tres fases), alternando con el zumo de naranja (en dos fases), comenzando y acabando con la harina, y batiendo lo justo hasta que quede incorporada. Añade los arándanos rojos y remueve para que queden incorporados.<br />
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<i>In another mixing bowl and using the whisk attachement, beat the egg whites on medium speed until stiff peaks form (don't overbeat them!) and fold them gently into the batter. </i><br />
<br />
En otro cuenco, con las varillas de la batidora, bate las claras a velocidad media hasta que forme picos (¡pero no te pases batiendo!) y, a continuación, envuelve delicadamente las claras montadas en la mezcla.<br />
<i><br /></i>
<i>Pour the batter into the prepared pan, smooth out the top, and bake for about 50 minutes. Let the cake cool in the pan for about 15 minutes on a wire rack, before inverting it onto the rack. Brush the top and sides of the hot cake generously with the orange syrup and let cool for at least 1 hour before serving. Serves warm or at room temperature.</i><br />
<br />
Vierte la mezcla en el molde, alisa la superficie, y hornea durante unos 50 minutos. Déjalo enfriar en el molde durante unos 15 minutos sobre una rejilla, y saca el bizcocho del molde y déjalo sobre la rejilla. Mientras está caliente, aplica con un pincel generosamente el sirope de naranja por arriba y por los lados, y déjalo enfriar al menos una hora antes de servirlo. Puedes servirlo tanto caliente como frío.<br />
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<b><i>Orange syrup</i> / Sirope de naranja</b><br />
65 g de azúcar blanco <i>(⅓ cup granulated sugar)</i><br />
80 ml de zumo de naranja <i>(⅓ cup freshly squeezed orange juice)</i><br />
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<i>In a small saucepan over medium-low heat, combine the sugar with the orange juice and bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency. Let cool completely.</i><br />
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En un cazo pequeño, a fuego medio-bajo, mezcla el azúcar y el zumo, llevándolo a ebullición. Déjalo hervir suavemente durante 3-5 minutos, hasta que la mezcla tenga una consistencia ligeramente almibarada. Déjalo enfriar por completo antes de usarlo.Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com21tag:blogger.com,1999:blog-2207282109339071815.post-35226034069903708222016-11-17T08:00:00.000+01:002016-11-21T10:45:12.014+01:00Salted Caramel Pear Bundt Cake #BundtBakers<span style="font-family: "verdana" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;"><b>Salted Caramel Pear Bundt Cake #BundtBakers</b></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;"></span>
<span style="font-family: "verdana" , sans-serif;"><i>And it's time again to be baking for our friends at the BundtBakers!<span style="font-family: "verdana" , sans-serif;"> For November Lauren, from </span></i></span><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><a href="https://sewyouthinkyoucancook.com/">Sew You Think You Can Cook</a>, <span style="font-family: "verdana" , sans-serif;">chose<span style="font-family: "verdana" , sans-serif;"> "baking bundt cakes with pears inside"</span></span><b><span style="font-family: "verdana" , sans-serif;">.</span></b></span></span></i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><i>I
had never made a Bundt cake with pears before, so I was quite happy
with the theme. I was thinking right away about the Coffee Cakes with
Streusel I make that have pears for a filling, or the caramelized pears
that I use for a filling in between layer cakes... mmm difficult to
choose ;-) At the end I chose for the combination of Salted Caramel (in
the batter and as a sauce on top) with caramelized pears. And it did
turn out quite nice ;-) Thanks Lauren for the delicious Fall theme!</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">¡De nuevo llega el momento de hacer algo para nuestros amigos de <i>Bundt Bakers!</i><span style="font-family: "verdana" , sans-serif;"> </span>Ya sabéis que, cada mes, la anfitriona elige un tema sobre el que hay que desarrollar la receta. En noviembre, Lauren, del blog <a href="https://sewyouthinkyoucancook.com/">Sew You Think You Can Cook</a>, nos ha propuesto elaborar un <b><i>bundt cake</i> con peras</b>.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Nunca había hecho un bundt cake con peras, así que el tema me ha encantado. Lo primero que me vino a la cabeza fue los pasteles para el café con <i>streusel</i> que hago con relleno de peras, o los trozos caramelizados de pera que uso a veces entre las capas de bizcocho... Mmm... difícil elección ;-) Al final opté por la combinación de caramelo salado (tanto en la masa como en la salsa de glaseado) con peras caramelilzadas. Y el resultado quedó francamente bueno ;-) ¡Gracias, Lauren, por el delicioso tema otoñal!</span><br />
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<span style="font-family: "verdana" , sans-serif;"></span>
<span style="font-family: "verdana" , sans-serif;"><i>This Bundt cake
contains quite a lot of steps for the elaboration. If you want to save
yourself some time, you can use just fresh pears cut into small cubes.
The salted caramel syrup, that goes inside the batter, you can make at
least a week ahead. The same goes for the Salted Caramel (sauce) on top.</i></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Este <i>bundt cake</i> resulta un tanto laborioso, así que, si quieres ahorrar tiempo, puedes usar simplemente peras frescas cortadas en dados. El caramelo salado que se incorpora en la masa se puede hacer también con una semana o más de antelación, y lo mismo puede decirse de la salsa para el glaseado.</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;"><i>I
hope you enjoy the new recipe! And of course, don't forget to have a
peek at the delicious Bundt cakes of the BundtBakers members!</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¡Espero que disfrutéis la receta! ¡Por supuesto, no dejéis de echar una ojeada a los fantásticos <i>bundt cakes</i> que han hecho los demás miembros de grupo!</span><br />
<ul>
<li><a href="http://www.foodlustpeoplelove.com/2016/11/almond-pear-bread-pudding.html" target="_blank">Almond Pear Bread Pudding</a> from Food Lust People Love</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2016/10/bundtcake-de-chocolate-blanco-y-moras_19.html" target="_blank">Bundt Cake de Pera y Almendras</a> from La Mejor Manera de Hacer</li>
<li><a href="http://www.thequeenofscones.com/?recipe=bundtbakers-fresh-pear-bundt-cake-with-creamy-vanilla-glaze" target="_blank">Fresh Pear Bundt Cake with Vanilla Glaze</a> from The Queen of Scones</li>
<li><a href="https://sewyouthinkyoucancook.com/2016/11/17/bundtbakers-pears/" target="_blank">Honey and Walnut Pear Bundt Cake</a> from Sew You Think You Can Cook</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/11/london-fog-and-pear-bundt-cake.html" target="_blank">London Fog & Pear Bundt Cake</a> from All That's Left Are The Crumbs</li>
<li><a href="http://basicndelicious.com/recipe/orange-pear-bundt-cake-bundtbakers/" target="_blank">Orange Pear Bundt Cake</a> from Basic N Delicious</li>
<li><a href="http://www.kidsandchic.es/2016/11/bundt-cake-de-peras-especiadas-datiles.html" target="_blank">Pear and Date Bundt Cake with Caramel Mascarpone Sauce</a> from kidsandchic</li>
<li><a href="http://janesadventuresindinner.com/2016/11/bundtbakers-pear-hazelnut-cake.html" target="_blank">Pear and Hazelnut Bundt</a> from Jane's Adventures in Dinner</li>
<li><a href="https://palatablepastime.com/2016/11/17/pear-and-port-bundt-cake/" target="_blank">Pear and Port Bundt Cake</a> from Palatable Pasttime</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/pearfect-rum-raisin-cake-bundtbakers/" target="_blank">"Pear"fect Rum Raisin Cake</a> from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://pattyscake-pbb.blogspot.com.es/2016/11/pear-pecan-coffee-bundt-cake-bundtbakers.html" target="_blank">Pear Pecan Coffee Bundt Cake</a> from Patty's Cake</li>
<li><a href="http://ilovebundtcakes.com/pear-spice-bundt-cake-bundtbakers/" target="_blank">Pear Spiced Bundt Cake</a> from I Love Bundt Cakes</li>
<li><a href="http://noshingwiththenolands.com/pear-streusel-crunch-cake-bundtbakers/" target="_blank">Pear Streusel Crunch Cake</a> from Noshing with the Nolands</li>
<li><a href="http://rebekahrose.blogspot.com/2016/11/bundtbakers-pumpkin-pear-bundt-cake.html" target="_blank">Pumpkin Pear Bundt Cake</a> from Making Miracles</li>
<li><a href="https://brooklynhomemaker.com/2016/11/17/roasted-pear-and-walnut-spice-cake-bundt/" target="_blank">Roasted Pear & Walnut Spice Cake Bundt</a> from Brooklyn Homemaker</li>
<li><a href="http://tartacadabra.blogspot.com/2016/11/salted-caramel-pear-bundt-cake.html" target="_blank">Salted Caramel Pear Bundt Cake</a> from Tartacadabra</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2016/11/spiced-pear-bundt-cake-for-bundtbakers.html" target="_blank">Spiced Pear Bundt</a> from A Day in the Life on the Farm</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-vomxYbzNXpk/WCrwutk77CI/AAAAAAAAC9Q/_U0cnzaw_J4HxIclhSkZDt27WN4__k8TgCLcB/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-vomxYbzNXpk/WCrwutk77CI/AAAAAAAAC9Q/_U0cnzaw_J4HxIclhSkZDt27WN4__k8TgCLcB/s1600/BundtBakers%2Bpost.png" /></a></div>
<span style="font-size: xx-small;">#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.</span><br />
<br />
<span style="font-size: xx-small;">Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. </span><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>Bundt Cake de pera y caramelo a la sal </b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b>Salted Caramel Pear Bundt Cake #BundtBakers</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">215 g de mantequilla <i>(½ cup plus 2 tablespoons unsalted butter)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">360 g de harina <i>(3 cups all-purpose flour)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¾ cucharadita de levadura química <i>(¾ teaspoon baking powder)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¾ cucharadita de sal <i>(¾ teaspoon salt)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">375 g de azúcar blanco <i>(1¾ cup granulated sugar)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¾ cucharadita de extracto de vainilla de Madagascar <i>(¾ teaspoon vanilla extract)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">3 huevos (L) <i>(3 eggs large)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">360 ml de leche entera <i>(1½ cup milk) </i></span><br />
<span style="font-family: "verdana" , sans-serif;">120 ml jarabe de caramelo <i>(½ cup salted caramel syrup)</i> - receta más abajo/<i>recipe below</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Peras caramelizadas <i>(caramelized pears)</i> - receta más abajo/<i>recipe below</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Salsa de caramelo salado <i>(salted caramel)</i> - receta más abajo/<i>recipe below</i></span> <br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<span style="font-family: "verdana" , sans-serif;"><i>Preheat the oven to 180℃. Grease the inside of a 10 cup Bundt cake pan.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>Whisk the flour, baking powder and salt in a medium bowl until thoroughly combined.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>In
the bowl of a stand mixer beat the butter with the sugar on medium
speed for 4-5 minutes, until light and fluffy. Beat in the vanilla and
then beat in the eggs, one at a time, until just incorporated.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>With
the mixer on low, gradually pour the caramel syrup (make sure it is
room temperature before using) into the mixing bowl and beat until
incorporated.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>With
the mixer still on low, add the flour mixture (in three increments)
alternately with the milk (in two increments), beginning and ending with
the flour and beating until just incorporated. You don't want to
overmix!</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>Add
the caramelized pears with a spatula and pour the batter into the
prepared pan, smooth the top and bake for 50-55 minutes or until a cake
tester inserted in the center comes out clean. Let the bundt cake cool
in the pan on a wire rack for 15 minutes, then invert the cake onto the
rack and let cool completely. Drizzle the cooled cake with the salted
caramel.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>The cake will keep in an airtight container at room temperature for up to 3 days.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Precalienta el horno a 180℃. Engrasa el interior de un molde grande (10 tazas) para <i>bundt cake</i>. Mezcla bien en un cuenco mediano la harina, la levadura química y la sal.</span><br />
<span style="font-family: "verdana" , sans-serif;">Bate con la batidora mezcladora (o con el robot de cocina) la mantequilla con el azúcar a velocidad media durante 4 ó 5 minutos, hasta que quede una mezcla clara y esponjosa. Añade, batiendo, la vainilla y los huevos de uno en uno, dejando cada uno bien incorporado antes de añadir el siguiente.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Con la batidora a baja velocidad, vierte lentamente el caramelo (debe estar a temperatura ambiente), y bate hasta que quede incorporado a la masa. Aún a baja velocidad, añade la harina en tres fases, alternando con la leche (que irá en dos fases), empezando y acabando con la harina. Bate tras cada adición lo justo hasta que quede incorporado el ingrediente en cuestión. Añade las peras caramelizadas con una espátula, y vierte la masa en el molde.</span><br />
<span style="font-family: "verdana" , sans-serif;">Hornea el bizcocho durante 50-55 minutos, hasta que puedas clavar un pincho de madera en la masa y sacarlo limpio.</span><br />
<span style="font-family: "verdana" , sans-serif;">Déjalo enfriar en el molde sobre una rejilla durante 15 minutos, sácalo del molde y déjalo enfriar por completo sobre la rejilla. Humedece el bizcocho con el caramelo salado.</span><br />
<span style="font-family: "verdana" , sans-serif;">En un contenedor hermético, el bizcocho se conservará bien hasta tres días.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://3.bp.blogspot.com/-7_mgeCJxyqI/WCoYAa0ZeBI/AAAAAAAAC9A/g6kCo0jZ_S0mL3igJ6xUp8_tIf4G8wS2QCEw/s1600/BundtCarameloPeras4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://3.bp.blogspot.com/-7_mgeCJxyqI/WCoYAa0ZeBI/AAAAAAAAC9A/g6kCo0jZ_S0mL3igJ6xUp8_tIf4G8wS2QCEw/s400/BundtCarameloPeras4.JPG" width="400" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;"><b>Salted caramel syrup/jarabe de caramelo </b></span><br />
<span style="font-family: "verdana" , sans-serif;">400 g de azúcar blanco <i>(2 cups sugar)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">360 ml de agua <i>(1½ cups water)</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¼ cucharadita de sal marina en escamas <i>(¼ teaspoon fleur de sel)</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i>In a small saucepan
gently mix the sugar with ½ cup (120ml) of the water until well
combined. Using a wet pastry brush, brush any stray sugar crystals from
the side of the pan and cook over high heat, watching carefully, just
until the sugar turns a dark amber color. DO NOT STIR THE SUGAR while it
is cooking! When the sugar is dark amber, very carefully pour in the
remaining cup of water. The caramel will sizzle and may bubble up out of
the pan, so you may need to stand back a bit. As soon as it is safe to
get near the pan again, reduce the heat to medium and whisk the caramel
until smooth and somewhat thickened (this took a couple of minutes in my
case). Whisk in the salt and let the syrup cook to room temperature
before using in the cake.</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i> </i></span> </span><br />
<span style="font-family: "verdana" , sans-serif;">Mezcla en un cazo en azúcar con 120 ml de agua, hasta que queden bien combinados. Con un pincel de pastelero, retira los granos de azúcar que puedan haber quedado en las paredes del cazo, y cuece la mezcla a fuego fuerte, vigilándola de cerca, hasta que adquiera un tono ambarino. ¡NO REMUEVAS EL AZÚCAR mientras hierve! Cuando haya adquirido un tono de ámbar oscuro, añade despacio y con cuidado el resto del agua. El caramelo chisporroteará y formará espuma que puede salirse del cazo (ten cuidado y apártate si es necesario). Cuando puedas continuar, reduce el fuego a media fuerza y bate el caramelo con las varillas hasta que quede suave y algo espeso (en mi caso llevó unos minutos). Añade la sal removiendo con las varillas y deja que el caramelo se enfríe a temperatura ambiente antes de usarlo en el bizcocho.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://1.bp.blogspot.com/-dB5hQ-JJXIM/WCoX_gu2O1I/AAAAAAAAC84/2BknV_5LyUIYKfrqkOne0TMX_mYgYMEUACEw/s1600/BundtCarameloPeras2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-dB5hQ-JJXIM/WCoX_gu2O1I/AAAAAAAAC84/2BknV_5LyUIYKfrqkOne0TMX_mYgYMEUACEw/s400/BundtCarameloPeras2.JPG" width="400" /></a></span></div>
<br />
<span style="font-family: "verdana" , sans-serif;"><b>Caramelized Pears/Peras caramelizados</b></span><br />
<span style="font-family: "verdana" , sans-serif;">5 peras de consistencia firme, como Conferencia o d'Anjou, peladas, descorazonadas y picadas <i>/ 5 firm pears like Conference, o d'Anjou, peeled, cored and chopped</i></span><br />
<span style="font-family: "verdana" , sans-serif;">4 cucharaditas de zumo de limón <i>/ 4 teaspoons of lemon juice</i></span><br />
<span style="font-family: "verdana" , sans-serif;">30 g de mantequilla <i>/ 2 tablespoon unsalted butter </i></span><br />
<span style="font-family: "verdana" , sans-serif;">2 cucharadas de azúcar moreno <i>/ 2 tablespoons light brown sugar</i></span><br />
<span style="font-family: "verdana" , sans-serif;">¼ cucharadita de canela <i>/ ¼ teaspoon cinnamon</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Una pizca de sal <i>/ A pinch of salt</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><i>In a medium bowl,
toss the pears with the lemon juice. In a medium skillet set over
medium-low heat, melt the butter until bubbly. Add the pears and
increase the heat to medium-high. Cook, stirring occasionally, until the
pears begin to break down and soften, 3 to 4 minutes.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>In
a small bowl, combine the brown sugar, cinnamon and salt. Add the
mixture to the skillet and cook, stirring occasionally, until the
mixture has caremlized, the liquid has thickened, and the pears are
tender, 4 to 6 minutes. Remove the pan from the heat and let cool
completely. Transfer to a jar and let cool completely in the fridge. You
can keep the pears in the fridge for up to 1 week).</i></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Pon los trozos de pera con el zumo de limón en un cuenco mediano.</span><br />
<span style="font-family: "verdana" , sans-serif;">Funde la mantequilla en un cazo a fuego medio hasta que forme burbujas. Añade las peras y sube a fuego fuerte. Cuece las peras, removiendo de vez en cuando, hasta que empiecen a ablandarse y desmoronarse, 3 o 4 minutos.</span><br />
<span style="font-family: "verdana" , sans-serif;">Mezcla en un cuenco pequeño aparte el azúcar, la canela y la sal. Añade esta mezcla al cazo con las peras, y déjalo cocer, removiendo de vez en cuando, hasta que la mezcla haya caramelizado, el líquido se haya espesado, y las peras estén bien tiernas (de 4 a 6 minutos). Retira el cazo del fuego y déjalo enfriar por completo. Vierte el contenido en un tarro y refrigéralo en la nevera. Puedes conservar esta elaboración en la nevera hasta una semana.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://1.bp.blogspot.com/-484sh8iZNkc/WCoYAbRGMsI/AAAAAAAAC88/ug93PVe23lQyKblrO8SP_XKqoRf_SH_IgCEw/s1600/BundtCarameloPeras3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-484sh8iZNkc/WCoYAbRGMsI/AAAAAAAAC88/ug93PVe23lQyKblrO8SP_XKqoRf_SH_IgCEw/s400/BundtCarameloPeras3.JPG" width="400" /></a></span></div>
<br />
<span style="font-family: "verdana" , sans-serif;"><b><b>Salsa de caramelo salado/</b>Salted Caramel</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">240 ml de nata (<i>1 cup double cream</i>)</span><br />
<span style="font-family: "verdana" , sans-serif;">220 g de azúcar blanco (<i>220g caster sugar</i>)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucharadita de extracto de vainilla (<i>1 teaspoon vanilla extract) </i></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucharadita de sal gruesa o en escamas (<i>1 heaped teaspoon sea salt, coarse flaked kind</i>)</span></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i>Gently
warm the cream and vanilla extract in a small pan over a low heat.
Meanwhile place the sugar and 6 tablespoons of water in a separate pan
over a high heat and bring to the boil, making sure not to stir in the
mixture at all. Allow to boil and bubble for 5-8 minutes, or until it
turns a deep, bright amber colour. Keep an eye on it! As soon as it's
ready, remove from the heat, then gradually add the warm vanilla cream,
stirring continuously (the mixture may bubble and hiss at first, so take
care because it will be extremely hot!). If lumps start to form, speed
up your stirring, and if any remain at the end, reheat the mixture on
very low heat, stirring continuously to get rid of them.</i></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i>As the
caramel starts to cool, sprinkle in the salt, and pour the mixture in an
airtight container. Use straight away or store in the fridge for up to 2
weeks. </i></span></span> </i></span> </span></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Calienta la nata y la vainilla en un cazo a fuego suave.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Entre tanto, vierte en otro cazo el azúcar y seis cucharadas de agua, y llévalos a ebullición a fuego fuerte, SIN remover.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Deja que
hierva y burbujee durante 5-8 minutos, o hasta que adopte un intenso
color ambarino. Vigílalo todo el tiempo, para retirarlo del fuego en
cuanto esté listo. A continuación añade poco a poco la nata con la
vainilla, removiendo continuamente (la mezcla puede burbujear y sisear
al principio; ¡ten cuidado, porque estará muy caliente!). Si se forman
grumos, remueve más deprisa; si, al final, aún quedan grumos, vuelve a
calentar la mezcla a fuego muy suave, removiendo sin cesar para
eliminarlos.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Cuando el
caramelo empiece a enfriarse, espolvorea la sal por encima, y viértelo
en un contenedor hermético. Puedes usarlo inmediatamente o conservarlo
en el frigo hasta dos semanas.</span><i><span style="font-family: "verdana" , sans-serif;"> </span></i></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com22tag:blogger.com,1999:blog-2207282109339071815.post-9720801688891195332016-10-25T18:53:00.000+02:002016-10-26T19:51:48.436+02:00Bundt cake de Canela y Manzana con salsa de caramelo salado<span style="font-family: "verdana" , sans-serif;"><b>Bundt Cake de Canela y Manzana con salsa de car<span style="font-family: "verdana" , sans-serif;">a</span>melo salado/ Apple Cinnamon Bundt Cake with salted caramel</b></span><br />
<br />
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<a href="https://1.bp.blogspot.com/-rGIVp74EhOY/WA8T7rG97xI/AAAAAAAAC7w/k7FYug8cILITI8LdIDm1XY79wNVbQbspACLcB/s1600/BundtCakeManzanaCanela.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-rGIVp74EhOY/WA8T7rG97xI/AAAAAAAAC7w/k7FYug8cILITI8LdIDm1XY79wNVbQbspACLcB/s400/BundtCakeManzanaCanela.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: "verdana" , sans-serif;">He aqu<span style="font-family: "verdana" , sans-serif;">í una de mis <span style="font-family: "verdana" , sans-serif;">recetas favoritas de bundt cake<span style="font-family: "verdana" , sans-serif;">; cada <span style="font-family: "verdana" , sans-serif;">otoño</span>, cuando las temperaturas <span style="font-family: "verdana" , sans-serif;">ya van bajando, <span style="font-family: "verdana" , sans-serif;">siento <span style="font-family: "verdana" , sans-serif;">unos deseos irresistibles</span> de</span> hacer este <span style="font-family: "verdana" , sans-serif;">bundt de<span style="font-family: "verdana" , sans-serif;"> canela y manzana</span>. Es una rece<span style="font-family: "verdana" , sans-serif;">ta realmente sencilla, y resulta en un bizcocho tan jugoso y delicioso que, cada vez que lo comas, <span style="font-family: "verdana" , sans-serif;">te perguntarás por qu<span style="font-family: "verdana" , sans-serif;">é no lo has hecho antes ;-)</span></span></span></span></span></span></span></span></span><br />
<br />
<i><span style="font-family: "verdana" , sans-serif;">This is one of my favourite Bundt cake recipes; every year when the temperatures are going down again, I can't wait to start baking this Apple and Cinnamon Bundt cake again. It is one of those recipes that is really easy to make, and turns out in such a great, moist and juicy cake, that everytime you eat it, you can't believe you didn't make it before ;-)</span></i><br />
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<span style="font-family: "verdana" , sans-serif;"><b> </b></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Por si fuera p<span style="font-family: "verdana" , sans-serif;">oco, l</span></span>a adi<span style="font-family: "verdana" , sans-serif;">ción de<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> la salsa de</span> caramelo <span style="font-family: "verdana" , sans-serif;">a la sal lo convierte en un bizcocho <span style="font-family: "verdana" , sans-serif;">de fiesta ;-) No es imprescindible añadir la salsa, pero ¿no le da un tremendo aspecto<span style="font-family: "verdana" , sans-serif;"> <span style="font-family: "verdana" , sans-serif;">exquisitamente «fantabuloso»?</span></span> ;-) Ap<span style="font-family: "verdana" , sans-serif;">arte <span style="font-family: "verdana" , sans-serif;">de eso, resulta que estoy atravesando mi pe<span style="font-family: "verdana" , sans-serif;">riodo <span style="font-family: "verdana" , sans-serif;">de «salsa de caramelo a la sal»</span></span></span></span>, y tengo un tarro <span style="font-family: "verdana" , sans-serif;">lleno en el frigo en todo momento; hasta ahora, nadie se ha quejado :-)</span></span></span></span></span></span></span><br />
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<i><span style="font-family: "verdana" , sans-serif;">Adding salted caramel sauce makes it a celebration cake ;-) You don't have to add the caramel sauce, but let's be honest, doesn't the cake look absolutely delicious, yummy and gorgeous with it? ;-) Besides that I have my "salted caramel sauce"-fase and keep a jar of it in the fridge <span style="font-family: "verdana" , sans-serif;">all</span> the time, until now nobody complains :-)</span></i><br />
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<a name='more'></a><span style="font-family: "verdana" , sans-serif;">El b<span style="font-family: "verdana" , sans-serif;">izc<span style="font-family: "verdana" , sans-serif;">ocho en sí está relleno <span style="font-family: "verdana" , sans-serif;">de manzana hasta ar<span style="font-family: "verdana" , sans-serif;">r<span style="font-family: "verdana" , sans-serif;">iba</span>, <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">y eso</span> e<span style="font-family: "verdana" , sans-serif;">s lo que lo hace ta<span style="font-family: "verdana" , sans-serif;">n jugoso, así que no pienses ni por u<span style="font-family: "verdana" , sans-serif;">n momento que la receta lleva demasiada manzana :-)</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Puedes conservarlo durante unos días, <span style="font-family: "verdana" , sans-serif;">si es que <span style="font-family: "verdana" , sans-serif;">resistes tanto la tentación</span></span>, a temperat<span style="font-family: "verdana" , sans-serif;">ura ambiente.</span></span></span></span></span></span></span></span></span></span><br />
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<i><span style="font-family: "verdana" , sans-serif;">This Bundt cake <span style="font-family: "verdana" , sans-serif;">is packed with </span>apples, that is what makes this such a really moist cake, so don't <span style="font-family: "verdana" , sans-serif;">be tempted to thi<span style="font-family: "verdana" , sans-serif;">nk that it will be too many apple in the recipe</span></span> :-) </span></i><br />
<i><span style="font-family: "verdana" , sans-serif;">You can keep the cake for a couple of days, if it lasts that long, at room temperature.</span></i><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Fuente: <span style="font-family: "verdana" , sans-serif;">r</span>eceta adaptada de Martha Stewart</span><br />
<i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Recipe adapted</span> from Martha Stewart</span></i><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;"><i>Bundt Cake</i> de Canela y Manzana - Apple Cinnamon Bundt Cake</span></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">350 g</span> <span style="font-family: "verdana" , sans-serif;">de harina <i>(2</i></span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">½</span></span> cups all-purpose flour)</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1 cucharada de canela en polvo<i> (1 tablespoon ground cinnamon)</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">2 cucharaditas de levadura química <i>(2 teaspoons baking powder)</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">½ cucharadita de bicarbonato <i>(</i></span></span><i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">½ teaspoon baking soda)</span></span></i><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1 cucharadita de sal (<i>1 teaspoon fine sea salt</i>)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">225 g de mantequilla (<i>1 cup unsalted butter</i>)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">325 g de az<span style="font-family: "verdana" , sans-serif;">ú</span>car moreno de <i>Tate & Lyle o Domino</i>* (<i>1</i></span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">½</span></span> cups packed light brown sugar)</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1 cucharadita de aroma de vainilla de Madagascar (Nielsen-Massey) (<i>1 teaspoon of pure Vanilla extract)</i> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">4 huevos grandes (L) (<i>4 large eggs)</i></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">5 manzanas Granny Smith - peladas y cortadas en trozos largos y finos (<i>5 Granny Smith apples, peeled, cored and sliced <span style="font-family: "verdana" , sans-serif;">¼</span> inch thick)</i></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>Salsa de Caramelo Salado</b><i><b>/Salted Caramel </b> - más abajo/see below </i></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">*
El azúcar es el <span style="font-family: "verdana" , sans-serif;">«</span>light brown sugar» de Tate & Lyle o Domino, que da un
sabor caramelizado al bizcocho. Puedes encontrarlo en el Iceland u otras
tiendas inglesas. También lo puede pedir en tiendas de repostería <i>online</i> como María Lunarillos o MegaSilvita. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Precalienta
el horno a 175℃. Engrasa el molde, preferiblemente con spray de
horneado, que va muy bien para dejar engrasados todos los huequecitos
del mismo.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i>Preheat the oven at 175ºC. Grease the mold (10 or 12 <span style="font-family: "verdana" , sans-serif;">cup <span style="font-family: "verdana" , sans-serif;">Bundt mold)</span></span> with a cooking spray or with melted butter and a bit of flour (I always prefer the cooking spray).</i> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Tamiza
la harina, y añade la canela, sal, levadura química y el bicarbonato en
un cuenco. Funde la mantequilla en un cazo a fuego suave. Pon el azúcar
en el cuenco de la batidora, añade la mantequilla fundida, y bate bien
durante 2 ó 3 minutos. Añade la esencia de vainilla (opcional) y los
huevos de uno en uno, de forma que queden bien incorporados a la mezcla.
A continuación bate bien todo, para que la mezcla coja volumen.</span></span><br />
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<i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">In a medium bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda. Melt the butter and let cool for a bit. In the bowl of your mixing robot combine the sugar, melted butter and vanilla extract and beat until combined. Add the eggs, one by one, and beat until you can see that the mixture <span style="font-family: "verdana" , sans-serif;">is thickened.</span> </span></span></i><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Añade
después la harina en tres veces, mezclándola con la masa usando una
espátula (y no la batidora, que liberaría el gluten, haciendo el
bizcocho más duro). Por último, añade los trozos de manzana,
incorporándolos cuidadosamente con la espátula.</span></span><br />
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<i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Add the flour mixture in three times, folding it in with a spatula, do not overmix. Add the apple slices, also gent<span style="font-family: "verdana" , sans-serif;">ly </span>folding them in with <span style="font-family: "verdana" , sans-serif;">a</span> spatula. </span></span></i><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Vierte
la masa en el molde, distribuyéndola bien en los huecos del molde, y
hornea el bizcocho durante 50-60 minutos. Después sácalo y déjalo
enfriar 15 minutos en el molde, y a continuación sácalo del molde para
dejarlo enfriar del todo sobre una rejilla.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Una vez <span style="font-family: "verdana" , sans-serif;">frío, <span style="font-family: "verdana" , sans-serif;">vierte por encima una generosa cantidad de carame<span style="font-family: "verdana" , sans-serif;">lo a la sal y decóralo con <span style="font-family: "verdana" , sans-serif;">almendra tostada en láminas</span></span></span></span>.</span></span><br />
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<i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Pour the mixture in a bundt cake mold and smooth the top. Bake for about 50-60 minutes until a cake tester comes out clean. Let the bundt cake cool for about 15 minutes on a rack, after that invert onto rack and let cool completely. </span></span></i><br />
<i><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Spoon with a generous amount of salted caramel and decorate with some toasted almond slices. </span></span></i><br />
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<b>Caramelo a la Sal/Salted Caramel </b><br />
<br />
240 ml de nata (<i>1 cup double cream</i>)<br />
220 g de azúcar blanco (<i>220g caster sugar</i>)<br />
1 cucharadita de extracto de vainilla (<i>1 teaspoon vanilla extract) </i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucharadita de sal gruesa o en escamas (<i>1 heaped teaspoon sea salt, coarse flaked kind</i>)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Calienta la nata y la vainilla en un cazo a fuego suave.</span><br />
<span style="font-family: "verdana" , sans-serif;">Entre tanto, vierte en otro cazo el azúcar y seis cucharadas de agua, y llévalos a ebullición a fuego fuerte, SIN remover.</span><br />
<span style="font-family: "verdana" , sans-serif;">Deja que hierva y burbujee durante 5-8 minutos, o hasta que adopte un intenso color ambarino. Vigílalo todo el tiempo, para retirarlo del fuego en cuanto esté listo. A continuación añade poco a poco la nata con la vainilla, removiendo continuamente (la mezcla puede burbujear y sisear al principio; ¡ten cuidado, porque estará muy caliente!). Si se forman grumos, remueve más deprisa; si, al final, aún quedan grumos, vuelve a calentar la mezcla a fuego muy suave, removiendo sin cesar para eliminarlos.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><i>Gently
warm the cream and vanilla extract in a small pan over a low heat.
Meanwhile place the sugar and 6 tablespoons of water in a separate pan
over a high heat and bring to the boil, making sure not to stir in the
mixture at all. Allow to boil and bubble for 5-8 minutes, or until it
turns a deep, bright amber colour. Keep an eye on it! As soon as it's
ready, remove from the heat, then gradually add the warm vanilla cream,
stirring continuously (the mixture may bubble and hiss at first, so take
care because it will be extremely hot!). If lumps start to form, speed
up your stirring, and if any remain at the end, reheat the mixture on
very low heat, stirring continuously to get rid of them.</i></span> </span><br />
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<span style="font-family: "verdana" , sans-serif;">Cuando el caramelo empiece a enfriarse, espolvorea la sal por encima, y viértelo en un contenedor hermético. Puedes uasrlo inmediatamente o conservarlo en el frigo hasta dos semanas.</span><i><span style="font-family: "verdana" , sans-serif;"> </span></i><br />
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<span style="font-family: "verdana" , sans-serif;"><i>As the caramel starts to cool, sprinkle in the salt, and pour the mixture in an airtight container. Use straight away or store in the fridge for up to 2 weeks. </i></span>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com6tag:blogger.com,1999:blog-2207282109339071815.post-59224674758377094292016-05-19T08:00:00.000+02:002016-10-25T09:38:40.266+02:00Arabian Nights Bundt Cake #BundtBakers<b>Arabian Nights Bundt Cake #BundtBakers</b><br />
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One Thousand and One Nights<i> is the theme for May, and the host is... me :-) It is my first time to host a theme/month at the Bundt Bakers group and to be honest, it took me more time to read everything I had to do (and how to do it ;-) ) than thinking about the recipe :-) But it was fun, specially thinking about a theme!</i><br />
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<i>Las mil y una noches</i> era nuestro tema para el mes de mayo, y la anfitriona era... yo :-) Ha sido mi primera ocasión para idear un tema de Bundt Bakers y, para ser honesta, me costó más tiempo leer todo lo que tenía que hacer (y cómo hacerlo ;-) ) que pensar en la receta que iba a usar :-) ¡Pero ha sido muy divertido, sobre todo lo de pensar un tema!<br />
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<i><span class="fsl">"Let Scheherazade's tales ensnare you as they ensnared
Shahryar. Let them inspire you to bake something with the most
suggestive ingredients from Arabic, Persian and Indian kitchens.
Use pistachios, almonds, dates, raisins, cashews, spearmint, saffron,
cardamom, rosewater, orange blossom water, figs, dried apricots,
coconuts, sesame (obviously!)... anything you would expect to be served
at Aladdin and Badroulbadour's table, while belly dancers entertain them
and their guests."</span></i><br />
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<span class="fsl">«Deja que los cuentos de Sheherezade te cautiven como cautivaron a Shahriar. Que te inspiren para hornear algo con los ingredientes más sugerentes de las cocinas árabe, india y persa. Usa alfónsigos, almendras, dátiles, pasas, anacardos, hierbabuena, azafrán, cardamomo, agua de rosas, agua de azahar, higos, albaricoques secos, coco, sésamo (¡por supuesto!)... cualquier cosa que te imagines servida en la mesa de Aladino y Badrulbudur, mientras ellos y sus invitados admiran la danza del vientre.»</span><br />
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<i><span class="fsl">So that's what I did: I used an already-known-recipe of an almond cake with lemon zest and adapted it, adding orange zest, cardamom pods, saffron, rose water, chopped pistachios and dried apricots. And of course, changed the name of Almond cake into Arabian Nights Bundt cake. I think with all those ingredients it does deserve that beautiful name ;-)</span></i><br />
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...y eso hice: comencé con una receta conocida de un bizcocho de almendra con ralladura de limón, y lo adapté al tema, añadiendo ralladura de naranja, cardamomo, azafrán, agua de rosas, pistachos picados y albaricoques secos. Y, por supuesto, le cambié el nombre del prosaico «Bizcocho de almendra» a «Bundt cake <i>Noches de Arabia</i>». Creo que, con todos los ingredientes añadidos, se merecía un nombre así de bonito ;-)<br />
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<i><span class="fsl">On top of the cake I used a thick sugar syrup made with orange juice, sugar and a bit of water. </span></i><br />
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Por encima del bizcocho vertí un espeso almíbar hecho de zumo de naranja, azúcar y un poco de agua.<br />
<i><br /></i>
<i><span class="fsl">The cake turned out as I hoped it would, absolutely delicious with a hint of the spices and rosewater, but not too strong. The added pistachios and chopped dried apricots gave it just a little "bite". So now the only pending thing to go for an Arabian Nights party is taking belly-dance classes ;-) :-D</span></i><br />
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<span class="fsl">El <i>bundt</i> salió como esperaba que saliese: absolutamente delicioso, con un toque de especias y agua de rosas, pero sutil. Los pistachos y orejones de albaricoque troceados aportaron lo suyo a la textura. Así que, lo único que falta para organizar una fiesta de <i>Las mil y una noches,</i> es ir a clases de danza del vientre ;-) :-D </span><br />
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¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas
recetas del talentoso grupo de <i>Bundt Bakers</i>, aquí debajo! :-)<br />
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<i><span class="fsl">Can't wait to visit all the beautiful, Arabian, Persian or other One Thousand and One Nights bundt cake! Thanks everyone
for participating!</span></i><br />
<i>I hope you enjoy the recipe! And of course, all the delicious recipes of
the talented group of Bundt Bakers here below! :-) </i><br />
<ul>
<li><a href="http://magnoliadays.com/2016/almond-date-bundt-cake/" target="_blank">Almond Date Bundt Cake</a> by Magnolia Days</li>
<li><a href="http://www.foodlustpeoplelove.com/2016/05/almond-orange-basbousa-bundt.html" target="_blank">Almond Orange Basbousa Bundt</a> by Food Lust People Love</li>
<li><a href="http://tartacadabra.blogspot.com/2016/05/arabian-nights-bundt-cake-bundtbakers.html" target="_blank">Arabian Nights Bundt Cake</a> by Tartacadabra</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/honey-almond-apricot-and-cream-cheese-filled-breakfast-cake-bundtbakers/" target="_blank">Honey Almond, Apricot, and Cream Cheese Filled Breakfast Cake</a> by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://ilovebundtcakes.com/moroccan-bundt-cake/" target="_blank">Moroccan Bundt Cake</a> by I Love Bundt Cakes</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2016/05/orange-cardamom-bundt-with-mandarins.html" target="_blank">Orange Cardamom Bundt</a> by A Day in the Life on the Farm</li>
<li><a href="http://www.terristeffes.com/2016/05/orange-mint-bundt-cake-bundtbakers.html" target="_blank">Orange and Mint Bundt Cake</a> by Our Good Life</li>
<li><a href="http://rebekahrose.blogspot.com/2016/05/bundtbakers-persian-orange-cake.html" target="_blank">Persian Orange Cake</a> by Making Miracles</li>
<li><a href="https://bakinginpyjamas.com/2016/05/19/pistachio-lemon-rose-drizzle-bundt-bundtbakers/" target="_blank">Pistachio Lemon & Rose Drizzle Bundt Cake</a> by Baking in Pyjamas</li>
<li><a href="http://curries-shilpi.blogspot.com/2016/05/roohafza-almond-bundt-cake-bundtbakers.html" target="_blank">Roohafza Almond Bundt Cake</a> by SimplyVeggies</li>
<li><a href="http://janesadventuresindinner.com/2016/05/bundtbakers-saffron-apricot-cake.html" target="_blank">Saffron and Apricot Cake</a> by Jane's Adventure in Dinner</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2016/05/saffron-and-turmeric-mini-bundt-cakes.html" target="_blank">Saffron and turmeric mini bundt cakes</a> by Patty's Cake</li>
<li><a href="http://www.thequeenofscones.com/?recipe=bundtbakers-the-blue-djinn-of-babylon-persian-cardamom-bundt-cake" target="_blank">The Blue Djinn of Babylon Persian Cardamom Bundt Cake</a> by The Queen of Scones</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/05/turkish-delight-bundt-cake-bundtbakers.html" target="_blank">Turkish Delight Bundt Cake</a> by All That's Left Are The Crumbs</li>
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<span style="font-size: xx-small;">#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.</span><br />
<br />
<span style="font-size: xx-small;">Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. </span><br />
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<span class="fsl"><i>Recipe adapted from Tea with Bea (Almond Cake)</i><br />
Fuente: receta adaptada de <i>Tea with Bea (Bizcocho de Almendras)</i><br />
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<b>Arabian Nights Bundt Cake</b><br />
115 g de harina de almendras <i>(1 cup ground almonds)</i> </span><br />
<span class="fsl">250g de harina <i>(2 cups all-purpose flour)</i><br />
400 g de azúcar <i>(2 cups granulated white sugar)</i> </span><br />
<span class="fsl">3 cucharaditas de levadura química <i>(3 teaspoon baking powder)</i><br />
½ cucharadita de sal <i>(½ teaspoon salt)</i><br />6 vainas de cardamomo <i>(6 cardamom pods)</i></span><br />
<span class="fsl">ralladura de 1 limón (<i>grated zest of one lemon</i>)</span><br />
<span class="fsl">ralladura de </span><span class="fsl"><span class="fsl">½</span> naranja<i> (grated zest of </i></span><span class="fsl"><i><span class="fsl">½</span> orange)</i></span><br />
<span class="fsl">1 cucharadita de extracto de agua de rosas<i> (1 teaspoon of rose extract - Nielsen Massey)</i></span><br />
<span class="fsl">1 pizca de hebras de azafrán <i>(1 pinch of saffron strands)</i></span><br />
<span class="fsl">1 cucharadita de extracto de vainilla<i> (1 teaspoon of vanilla extract Nielsen Massey) </i><br />5 huevos L <i>(5 large eggs)</i></span><br />
<span class="fsl"><i>185 g de yogur griego (185 g of greek yogurt)</i></span><br />
<span class="fsl"><i>2 cucharadas de leche (puede ser de almendras) (2tablespoons of (almond)milk) </i><br />
135 ml de aceite vegetal <i>(1 cup safflower, vegetable, corn, or canola oil)</i><br />
80 g de mantequilla, derritid<i>a (3 ounces of butter, melted)</i><br />50 g de pistachos tostados y picados <i>(2 ounces of pistachios, chopped) + one tablespoon more for decoration</i></span><br />
<span class="fsl">80 g de orejones, en trocitos finos<i> (3 ounces of dried apricots, chopped finely) </i>
</span><br />
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<b><span class="fsl">Orange sugar syrup - see below - ver más abajo</span></b><br />
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<span class="fsl"><u>Elaboración</u><br />
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Precalienta el horno a 170℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> </i><br />
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<i>Preheat the oven at 170</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span></span><br />
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Pon el azúcar y las ralladuras de limón y naranja en un cuenco grande, y frótalos hasta dejarlos bien aromáticos.<br />
Añade la harina, almendras molidas, levadura química y sal, y mezcla bien. Machaca en un mortero las semillas de cardamomo, después de pelarlas. Añadelas a la mezcla de harina y azúcar y mezcla bien. Añade los pistachos y orejones picados y mezcla bien.<br />
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<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Put the sugar and lemon and orange zest in a large mixing bowl and rub with your hands until it smells lemony/orangy. </span></i></span></span></span></span></span><br />
<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Add the flour, ground almonds, baking powder and salt and mix well. Place the cardamom pods in a morter and crush them (after peeling them) finely. Add them to the flour/sugar mixture and mix well. Add the chopped pistachios and dried apricots to the dry mixture and mix well. </span></i></span></span></span></span></span><br />
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En un cazo pequeño, calienta la leche y añade el azafrán. Déjalo en infusión unos 10 minutos.<br />
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<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">In a small saucepan, heat the milk and add the saffron strands. Let infuse for about 10 minutes. </span></i></span></span></span></span></span><br />
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Pon el yogur, los huevos, el extracto de vainilla y el agua de rosas en otro cuenco, y mézclalos bien. Añade la leche (enfriada, o tibia) con las hebras de azafrán. Añade todo a la mezcla seca, mezclando lo justo para que quede bien combinado y no queden trazas de harina seca. Añade el aceite y la mantequilla fundida, y mezcla lo mínimo necesario.<br />
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<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Put the yogurt, eggs, vanilla extract and rose extract in a seperate bowl and whisk until thoroughly combined. Add the (cooled - luke warm) milk with the saffron strands. Add to the dry mixture and mix until just combined and no trace of dry flour remains. Fold in the oil and melted butter. </span></i></span></span></span></span></span><br />
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<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Vierte
la mezcla en el molde preparado, alisa la superficie, y hornea
durante <span style="font-family: inherit;">5<span style="font-family: inherit;">0</span>-<span style="font-family: inherit;">5</span><span style="font-family: inherit;">5</span></span> minutos, hasta que puedas clavarle un pincho de madera y
sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla,
durante unos 15 minutos; después invierte el molde para sacarlo, y
déjalo enfriar completamente.<span style="font-family: inherit;"><span style="font-family: inherit;"> </span>En un <span style="font-family: inherit;">envase hermético a temperatura ambiente, se conservará bien hasta dos días.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span></span><br />
<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Spoon the mixture into the prepared cake pan and bake for about 50-55 minutes. <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Let the cake cool in the pan on a wire rack for about 15 minutes,
the invert the cake onto the rack and let it cool completely. The cake will
keep in an airtight container at room temperature for up to 2 days.</span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></i></span></span></span></span></span></i></span></span></span></span></span><br />
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Vierte el almíbar de naranja por encima mientras aún está caliente, y déjalo enfriar por completo. Añade, para decorar, pistachos picados y pétalos de azúcar cristalizados (si los tienes; y si no, simplemente azúcar rosa) con algunos pétalos para el toque final de tu <i>bundt</i> de <i>Las mil y una noches</i> :-)<br />
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<span class="fsl"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Drizzle the cake with the orange sugar syrup while still warm and let cool completely. Add some chopped pistachios and cristalized sugar petals (if you have them, or just pink sugar) with some rose petals for the finish touch for your Arabian Nights cake :-) </span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></i></span></span></span></span></span></i></span></span></span></span></span><br />
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<span class="fsl"><b></b></span><br />
<span class="fsl"><b>Orange sugar syrup / Almíbar de naranja</b></span><br />
<br />
<span class="fsl">zumo de 1 naranja (fresh juice of one orange)</span><br />
<span class="fsl">100 g de azúcar (</span><span class="fsl"><span class="fsl"><i>½ cup</i></span> granulated sugar)</span><br />
<span class="fsl">1 cucharada de agua (1 tablespoon water)</span><br />
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Mézclalo todo en un cazo pequeño y llévalo a ebullición. Déjalo hervir 5 minutos, hasta que tengas un espeso (y delicioso) jarabe de naranja. Déjalo enfriar un poco y moja el bizcocho, aún caliente, a tu gusto.<br />
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<span class="fsl">Put
everything together in a small saucepan and bring to a boil. Let boil
for about 5 minutes until you have a thick (and delicious) orange syrup.
Let cool for a bit and drizzle over the cake (still warm).</span><br />
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</ul>
Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com16tag:blogger.com,1999:blog-2207282109339071815.post-76794844514597154612016-03-17T08:00:00.000+01:002016-05-17T17:05:06.662+02:00Tropical Hummingbird Bundt Cake # BundtBakers<b>Tropical Hummingbird Cake #BundtBakers</b><br />
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<i>March in the Bundt Bakers group has a very sunny (and happy ;-) ) theme: “Tropical Vacation”, hosted by Christiane, <a href="http://www.takingonmagazines.com/">The Mom Chef: Taking on Magazines</a>.</i><br />
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El tema de marzo en el grupo de Bundt Bakers era de lo más soleado (y alegre ;-) ): «Vacaciones tropicales», cuya anfitriona era Cristiane, <a href="http://www.takingonmagazines.com/">The Mom Chef: Taking on Magazines</a>.<br />
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<i>Thinking about tropical vacations makes me think right away about Bounty bars... yes I know.. no life without chocolate for me ;-) But I saw that Laura from </i>Baking in Pijamas<i> (<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbakinginpyjamas.com%2F&h=_AQFq5VTY">Laura's blog</a>) had the same tropical/chocolate thoughts :-) So I decided to make something else and just make Laura her recipe next week ;-D</i><br />
<i><b> </b></i><br />
<i>Looking at the list of the other members definitely limited my ideas ;-) but then I thought about a Hummingbird cake. Besides from a beautiful name, and such a cute and beautiful little bird, it has bananas, pineapple and in this case I also added coconut. So, does that sound like a tropical vacation or not?</i><br />
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La primera idea que me viene a la cabeza cuando pienso en vacaciones tropicales son las barritas de chocolate y coco «Bounty». Ya lo sé... no hay vida sin chocolate para mí ;-) Pero antes de comenzar ya vi que Laura, de <i>Baking in Pijamas</i> (<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbakinginpyjamas.com%2F&h=_AQFq5VTY">Laura's blog</a>) ya había sentido la misma inspiración trópico-chocolatera :-) Así que decidí hacer algo diferente... y probar la receta de Laura en casa la semana que viene ;-D El resto de la lista de participantes me fue «robando» más y más ideas ;-) pero entonces me acordé de la tarta <i>Hummingbird</i> (colibrí). Aparte de tener un nombre precioso, y representar un pajarito tan hermoso, lleva plátano y piña y, en este caso, también le añadí coco. ¿Suena a vacaciones tropicales o no?<br />
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<i>On top a delicious cream cheese frosting (I love that one!) and for the decoration I dried slices of pineapple in the oven to make some tropical flowers. I will post here below how to do that too. It is not part of the recipe of course, but makes your cake look like a true tropicale party cake!</i><br />
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Por encima un buen glaseado de queso en crema (¡me encaaanta!) y, a modo de decoración, rodajas de piña deshidratadas en el horno, imitando flores tropicales. En este post cuento cómo se hacen porque, aunque no son estrictamente parte de la receta, ¡le dan a cualquier dulce un aire de fiesta tropical que pa' qué!<br />
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<i>The cake was delicious, not too sweet and with a nice crunch from the pecans and shredded coconut. I expected it to be more sweeter but maybe it was because the bananas were not so ripe as I normally use them (I waited till the last minute to make the cake because of them ;-D). Next time I will try it will the bananas over-ripe and see how it turns out.</i><br />
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El bizcocho estaba requetebueno; no demasiado dulce y con la textura crujiente de las pecanas y la del coco rallado. Me esperaba que fuese más dulce, pero los plátanos no estaban tan maduros como yo suelo usarlos (y eso que esperé hasta el último minuto para hacer el bizcocho, a ver si maduraban ;-D). La próxima vez colcerá a hacerlo con plátanos muy maduros, a ver cómo sale.<br />
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¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas
recetas del talentoso grupo de <i>Bundt Bakers</i>, aquí debajo! :-) Gracias, <i>Christiane</i>, por el tema tan bonito, me ha encantado!<br />
<br />
<i>I hope you enjoy the recipe! And of course, all the delicious recipes of
the talented group of Bundt Bakers here below! :-) And thanks, Christiane,
for the tropical theme, I really enjoyed it!!</i><br />
<ul>
<li><a href="http://www.foodlustpeoplelove.com/2016/03/banana-coconut-pineapple-bundt.html" target="_blank">Banana Coconut Pineapple Bundt</a> by Food Lust People Love</li>
<li><a href="http://ilovebundtcakes.com/banana-pineapple-mini-bundt-cakes/" target="_blank">Banana Pineapple Mini Bundt Cakes</a> by I Love Bundt Cakes</li>
<li><a href="http://janesadventuresindinner.com/2016/03/bundtbakers-banana-rum-cake.html" target="_blank">Banana Rum Cake</a> by Jane's Adventures in Dinner</li>
<li><a href="http://bakinginpyjamas.com/2016/03/17/bounty-bundt-cake-bundtbakers/" target="_blank">Bounty Bundt Cake</a> by Baking in Pyjamas</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2016/03/bundt-cake-tropical-breadbakers.html">Bundt Cake Tropical </a>by La mejor manera de hacer …</li>
<li><a href="http://www.thewhiskingbowl.com/chocolate-coconut-tres-leches-bundt-cake/" target="_blank">Chocolate Coconut Tres Leche Bundt Cake</a> by The Whisking Bowl</li>
<li><a href="http://brooklynhomemaker.com/2016/03/17/drommekage-danish-dream-cake-bundt-cake-bundtbakers/" target="_blank">Drømmekage (Danish Dream Cake) Bundt Cake</a> by Brooklyn Homemaker</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/golden-tropical-coconut-bundt-cake/" target="_blank">Golden Tropical Coconut Bundt Cake</a> by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://www.takingonmagazines.com/key-lime-bundt-cake-for-marchs-tropical-bundtbakers/" target="_blank">Key Lime Bundt Cake</a> by Taking On Magazines</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/03/lava-flow-bundt-cake-bundt-bakers.html" target="_blank">Lava Flow Bundt Cake</a> by All That's Left Are The Crumbs</li>
<li><a href="https://palatablepastime.com/2016/03/17/lime-coconut-bundt-cake-bundtbakers/">Lime-Coconut Bundt Cake</a> by Palatable Pastime</li>
<li><a href="http://rebekahrose.blogspot.com/2016/03/bundtbakers-pina-colada-rum-bundt-cake.html" target="_blank">Piña Colada Rum Bundt Cake</a> by Making Miracles</li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2016/03/pineapple-upside-down-coconut-cake.html" target="_blank">Pineapple Upside Down Coconut Cake</a> by Adventures in All Things Food</li>
<li><a href="http://www.icampinmykitchen.com/2016/03/speckled-tropical-bundt-cakepomegranate.html" target="_blank">Speckled Tropical Bundt Cake</a> by I Camp in my Kitchen</li>
<li><a href="http://loschatoschefs.blogspot.com/2016/03/tequila-sunrise-bundt-cake-bundtbakers.html" target="_blank">Tequila Sunrise Bundt Cake</a> by Los Chatos Chefs</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/03/tres-leche-bundt-cake-bundtbakers.html" target="_blank">Tres Leche Bundt with Pineapple and Strawberry Whipped Cream</a> by A Day in the Life on the Farm</li>
<li><a href="http://www.tartacadabra.blogspot.com/2016/03/tropical-hummingbird-bundt-cake-bundt.html" target="_blank">Tropical Hummingbird Bundt Cake</a> by Tartacadabra</li>
<li><a href="https://sewyoucancook.wordpress.com/2016/03/17/bundtbakers-tropical-vacation/" target="_blank">Tropical Supreme Cake with Rum Cream Cheese Glaze</a> by Sew You Think You Can Cook</li>
</ul>
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<br />
<span style="font-size: xx-small;">#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.</span><br />
<br />
<span style="font-size: xx-small;">Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. </span><br />
<br />
<i>Recipe adapted from <a href="http://www.joyofbaking.com/HummingbirdCake.html">Joy of Baking</a></i><br />
Fuente: receta adaptada de <i><a href="http://www.joyofbaking.com/HummingbirdCake.html">Joy of Baking</a></i><br />
<br />
<b>Tropical Hummingbird Bundt Cake</b><br />
100 g de pecanas <i>(1 cup pecans)</i><br />
390 g de harina <i>(3 cups all-purpose flour)</i><br />
400 g de azúcar <i>(2 cups granulated white sugar)</i><br />
1 cucharadita de bicarbonato <i>(1 teaspoon baking soda)</i><br />
½ cucharadita de sal <i>(½ teaspoon salt)</i><br />
1 cucharadita de canela molida <i>(1 teaspoon ground cinnamon)</i><br />
3 huevos L, ligeramente batidos <i>(3 large eggs, lightly beaten)</i><br />
180 ml de aceite vegetal <i>(¾ cup safflower, vegetable, corn, or canola oil)</i><br />
1½ cucharaditas de extracto de vainilla <i>(1½ teaspoons pure vanilla extract)</i><br />
225 g de piña enlatada machacada, sin escurrir <i>(8 ounce can crushed pineapple, do not drain)</i><br />
45 g de coco rallado <i>(½ cup shredded coconut)</i><br />
400 g de plátano maduro machacado <i>(2 cups mashed ripe bananas) </i><br />
<br />
Glaseado de crema de queso - ver más abajo<i> </i><br />
<i>Cream Cheese Frosting - see below</i><br />
Flores de piña - ver más abajo <i></i><br />
<i>Pineapple flowers - see below </i><br />
<br />
<b> </b><br />
<u>Elaboración</u><br />
<br />
Precalienta el horno a 170℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> </i><br />
<br />
<i>Preheat the oven at 170</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pon las p<span style="font-family: inherit;">e</span>canas en una bandeja del horno con papel para hornear y tuéstalas unos 8 minutos, hasta que tengan un color ligeramente <span style="font-family: inherit;">tostad<span style="font-family: inherit;">o y </span></span>esté<span style="font-family: inherit;">n bien fragantes<span style="font-family: inherit;">. Déjalas enfriar y pícalas finamente.</span></span></span><i><span style="font-family: inherit;"><br /></span></i></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Place the pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.</span></i><span style="font-family: inherit;"> </span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mezcla con <span style="font-family: inherit;">las varillas en un bol g<span style="font-family: inherit;">rande la harina, el azúcar, el b<span style="font-family: inherit;">icarbonato, la sal<span style="font-family: inherit;"> y la canela. Después añade las pecanas picadas y envuélvelas con la mezcla.</span></span></span></span></span><i><span style="font-family: inherit;"> </span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Then stir in the chopped pecans.</span></i><span style="font-family: inherit;">En otro cuenco grande, mezcla los <span style="font-family: inherit;">huevos, el aceite, <span style="font-family: inherit;">la vainilla, la piña y el <span style="font-family: inherit;">puré de plátano, usando las varillas. Añade <span style="font-family: inherit;">esta mezcla líquida a la de la harina, y <span style="font-family: inherit;">remueve hasta que esté todo bien combinado. Añade el coco a <span style="font-family: inherit;">mano y renueve con una espátula hasta q<span style="font-family: inherit;">ue quede bien combinado.</span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></span></span> </span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">In another large bowl, whisk together the eggs, oil, vanilla extract, pineapple, and mashed bananas. Add the wet ingredients to the flour mixture and stir until combined. Add the coconut by hand and just mix lightly with a spatula until divided among the batter. </span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Vierte
la mezcla en el molde preparado, alisa la superficie, y hornea
durante <span style="font-family: inherit;">5<span style="font-family: inherit;">5</span>-6<span style="font-family: inherit;">5</span></span> minutos, hasta que puedas clavarle un pincho de madera y
sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla,
durante unos 15 minutos; después invierte el molde para sacarlo, y
déjalo enfriar completamente.<span style="font-family: inherit;"><span style="font-family: inherit;"> </span>En un <span style="font-family: inherit;">envase hermético a temperatura ambiente, se conservará bien hasta dos días.</span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><br />
</span></span></span></span></span></span></span><i><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Pour
the batter into the prepared pan, smooth the top, and bake for about <span style="font-family: inherit;">5<span style="font-family: inherit;">5</span>-6<span style="font-family: inherit;">5</span></span> minutes, until a cake tester inserted in the center comes out
clean. Let the cake cool in the pan on a wire rack for about 15 minutes,
the invert the cake onto the rack and let it cool completely. The cake will
keep in an airtight container at room temperature for up to 2 days.</span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></i></span></span></span></span><br />
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<b><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Flores de piña / <i>Pineapple flowers</i></span></span></span></span></span></b><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Precalienta el horno a 110</span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">℃. Forra una bandeja de horno con papel para hornear. Con un vaciador de fruta, extrae los <span style="font-family: inherit;">«</span>ojos<span style="font-family: inherit;">»</span> de la piña. Utiliza un cuchillo afilado para cortar la piña en rodajas muy finas. Colócalas en la bandeja y hornéalas hasta que la parte superior parezca seca, unos <span style="font-family: inherit;">4</span>0 minutos. Gira las rodajas y hornéalas de nuevo unos <span style="font-family: inherit;">40-45</span> minutos más<span style="font-family: inherit;"> (puede tardar bastante más dependiendo del ta<span style="font-family: inherit;">maño de las "flores")<span style="font-family: inherit;">. </span></span>D</span>eja que se enfríen en un molde para <span style="font-family: inherit;">madalenas</span> limpio para que formen una flor. Una vez frías, puedes guardar las flores hasta 3 días en un recipiente hermético a temperatura ambiente.<span style="font-family: inherit;"> Para <span style="font-family: inherit;">acabarla</span>, con un pinc<span style="font-family: inherit;">e</span>l y un poco de canela <span style="font-family: inherit;">«</span>pintas<span style="font-family: inherit;">»</span> e<span style="font-family: inherit;">l centro de la flo<span style="font-family: inherit;">r<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Preheat the oven at 1<span style="font-family: inherit;">1</span>0℃. Cover </i><span style="font-family: inherit;"><i>an oven tray with baking </i><span style="font-family: inherit;"><i>paper. </i><span style="font-family: inherit;"><i>Peel the pineapple and <span style="font-family: inherit;">u</span></i><span style="font-family: inherit;"><i>se a melon baller to remove <span style="font-family: inherit;">its </span>eyes. Use a sharp knife to cut the pineapple</i><span style="font-family: inherit;"><i> in thin slices. Lay the slices on the tray and bake them for about 40 minutes (may be more), until the upper </i><span style="font-family: inherit;"><i>s</i><span style="font-family: inherit;"><i>ide looks dry. Turn them over and let them in the oven for 40-45 min. more</i><span style="font-family: inherit;"><i> (it </i><span style="font-family: inherit;"><i>can take l</i><span style="font-family: inherit;"><i>onger, depending on their size and thickness</i><span style="font-family: inherit;"><i>; use your common sense </i><span style="font-family: inherit;"><i>;-) ). Let them cool on a clean muffin tray to give them a nice curved form. Once</i><span style="font-family: inherit;"><i> coole<span style="font-family: inherit;">d, you can <span style="font-family: inherit;">keep them up to 3 days in a<span style="font-family: inherit;">n air-tight container, at room temperature. Finish the flowers dusting the core with cinnamon.</span></span></span></i> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><span style="text-align: justify;">Glaseado de crema de queso / Cream Cheese Frosting </span></span></b></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">75 g de mantequilla <i>(75 g butter, room temperature)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">150 g de azúcar glas <i>(110 g icing sugar)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">125 g de crema de queso, tipo <i>Philadelphia</i> <i>(125 g cream cheese)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i> cucharadita de vanilla<i> (</i></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">½ teaspoon of vanilla extract)</span></span></span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Bate la mantequilla con el azúcar glas, hasta que quede una <span style="font-family: inherit;">mezc<span style="font-family: inherit;">la </span></span>ligera y cremosa. Añade<span style="font-family: inherit;"> el extracto de vainilla, y bate hast<span style="font-family: inherit;">a que queden incorporados. Añade <span style="font-family: inherit;">la crema de queso y bate durante un minuto más<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span><br />
<br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Beat
the butter with the icing sugar light and fluffy. Add the
vanilla extract, beat until incorporated. Add the cream cheese and beat
for about 1 minute more. </span></span></span></span></i><br />
<br />
See you again next month in the Bundt Bakers group!<br />
¡Nos vemos el mes que viene con la próxima entrada del grupo <i>Bundt Bakers! </i><br />
<br />
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<span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><a href="https://1.bp.blogspot.com/-q17fM4i-GXo/VumlBG5NtnI/AAAAAAAAC5Y/KBpIN9CNngUxM1m9K_57BH7AgBv23OVqA/s1600/TropicalHummingbirdBundtCake4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-q17fM4i-GXo/VumlBG5NtnI/AAAAAAAAC5Y/KBpIN9CNngUxM1m9K_57BH7AgBv23OVqA/s400/TropicalHummingbirdBundtCake4.JPG" width="400" /></a></span></i></span></span></span></div>
<b> </b>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com15tag:blogger.com,1999:blog-2207282109339071815.post-29055228394637416082016-02-18T08:00:00.000+01:002016-03-17T09:07:03.950+01:00Cinnamon Pecan Streusel Bundt Cake # Bundt Bakers<b>Cinnamon Pecan Streusel Bundt Cake # Bundt Bakers</b><br />
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<i>February is Cinnamon Month! Well, at least here at the Bundt Bakers Group ;-) Lauren from <a href="https://sewyoucancook.wordpress.com/">Sew You Think You Can Cook </a>chose cinnamon for this month's theme and I just loooooove cinnamon! Thanks Lauren for hosting! </i><br />
<i><b> </b></i><br />
<i>After looking at lots of cinnamon cakes, I finally decided to go for the traditional cinnamon streusel one; well, a streusel with pecans, since I want to try that for a very long time now. The meaning of streusel is "something strewn" in Old German, and as you can guess.. streusel is really easy to throw together :-)</i><br />
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¡Febrero es el mes de la canela! Por lo menos en el grupo de <i>Bundt Bakers</i> ;-) Lauren, de <a href="https://sewyoucancook.wordpress.com/">Sew You Think You Can Cook</a>, eligió «canela» como tema del mes, y... ¡yo adoooooro la canela! ¡Gracias, Lauren, por ser la anfitriona del mes!<br />
Después de examinar montones de bizcochos de/a la canela, por fin me decidí por el tradicional de <i>streusel</i> de canela; bueno, un <i>streusel</i> con <a href="https://es.wikipedia.org/wiki/Carya_illinoinensis" target="_blank">pacanas</a>, que es algo que quería probar desde hace mucho. El significado de <a href="https://es.wikipedia.org/wiki/Streusel" target="_blank"><i>streusel</i></a> es «algo espolvoreado», en alemán, y hace referencia a una cobertura de «migas» de harina, mantequilla y azúcar que se suele poner en Alemania algunos dulces.<br />
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<i>For the Bundt Cake I chose the recipe from The Whimsical Bakehouse; one of my first cake baking books and still one of my favourites. It's a pound cake recipe which contains cream cheese, and makes the cake very, very moist and delicious. For the centre a Cinnamon Pecan Streusel of roughly chopped pecans, brown sugar and cinnamon, all together a piece of cake :-) And the result... I loved this Bundt! The streusel, I made quite a thick layer, gave this nice crunch into a just absolutely moist and velvety crumb Bundt Cake. I am sure going to repeat this one!</i><br />
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Para el <i>bundt</i> en sí, elegí la receta de <i>The Whimsical Bakehouse</i>, uno de mis primeros libros de recetas dulces, y aún uno de mis favoritos. Es una receta de tipo <i>pound cake</i> que lleva crema de queso, y deja un bizcocho muy, muy jugoso y delicioso. El relleno es un <i>streusel</i> de pacanas picadas en trozos no muy finos, azúcar moreno y canela. En definitiva un señor <i>bundt</i> :-) Y el resultado... ¡un <i>bundt</i> exquisito! El <i>streusel</i> de relleno, que va en una capa bien abundante, le añade una estructura crujiente fantástica a un <i>bundt cake</i> absolutamente jugoso y aterciopelado. ¡Otra receta para repetir sin falta!<br />
<br />
<a href="https://3.bp.blogspot.com/-zbJryRv-tEw/VsNGBBt37TI/AAAAAAAAC4E/Vb6L9W748Sk/s1600/CinnamonPecanStreuselBundt2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-zbJryRv-tEw/VsNGBBt37TI/AAAAAAAAC4E/Vb6L9W748Sk/s400/CinnamonPecanStreuselBundt2.JPG" width="400" /></a>
¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas
recetas del talentoso grupo de Bundt Bakeres, aquí debajo! :-) Gracias, Lauren, por el tema tan rico, me ha encantado!<br />
<br />
<i>I hope you enjoy the recipe! And of course, all the delicious recipes of
the talented group of Bundt Bakers here below! :-) And thanks, Lauren,
for the delicious theme, I really enjoyed it!!</i><br />
<ul>
<li><a href="http://livingthegourmet.com/2016/02/apple-cinnamon-bundt-bundtbakers.html" target="_blank">Apple Cinnamon Bundt</a> by Tammy at Living the Gourmet</li>
<li><a href="http://passionkneaded.blogspot.com/2016/02/carrot-bundt-cake-with-cinnamon-glaze.html" target="_blank">Carrot Bundt Cake with Cinnamon Glaze</a> by Kelly at Passion Kneaded</li>
<li><a href="http://www.takingonmagazines.com/cinnamon-apple-bundt-cake-for-bundtbakers/" target="_blank">Cinnamon Apple Bundt Cake</a> by Christiane at Taking on Magazines</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/cinnamon-apple-jelly-donut-cake-bundtbakers/" target="_blank">Cinnamon Apple Jelly Donut Cake</a> by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://basicndelicious.com/recipe/cinnamon-bundt-cake-bundtbakers/" target="_blank">Cinnamon Bundt Cake</a> by Kathya at Basic N Delicious</li>
<li><a href="http://fromgatetoplate.com/2016/02/18/cinnamon-bundt-coffee-cake/" target="_blank">Cinnamon Bundt Coffee Cake</a> by Lauren at From Gate to Plate</li>
<li><a href="http://www.bakingyummies.com/2016/02/cinnamon-chocolate-and-strawberry-cake.html" target="_blank">Cinnamon Chocolate and Strawberry Cake</a> by Deepti at Baking Yummies</li>
<li><a href="http://magnoliadays.com/2016/cinnamon-chocolate-chip-bundt-cake/" target="_blank">Cinnamon Chocolate Chip Bundt Cake</a> by Renee at Magnolia Days</li>
<li><a href="http://www.foodlustpeoplelove.com/2016/02/cinnamon-crown-bundt.html" target="_blank">Cinnamon Crown Cake</a> by Stacy at Food Lust People Love</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/02/cinnamon-dolce-coffee-bundt-cake.html" target="_blank">Cinnamon Dolce Coffee Bundt Cake</a> by Felice at All That's Left are the Crumbs</li>
<li><a href="http://thecinnamonscrolls.com/cinnamon-espresso-bundt-chocolate-ganache/" target="_blank">Cinnamon Espresso Bundt with Chocolate Ganache</a> by Amanda at The Cinnamon Scrolls</li>
<li><a href="http://www.tartacadabra.blogspot.com/2016/02/cinnamon-pecan-streusel-bundt-cake.html" target="_blank">Cinnamon Pecan Streusel Bundt Cake</a> by Lara at Tartacadabra</li>
<li><a href="https://teaandscones.wordpress.com/2016/02/18/bundtbakers-cinnamon-roll-bundt/" target="_blank">Cinnamon Roll Bundt</a> by Margaret at Tea and Scones</li>
<li><a href="https://palatablepastime.com/2016/02/18/cinnamon-swirl-bundt-cake-bundtbakers/" target="_blank">Cinnamon Swirl Bundt</a> by Sue at Palatable Pastime</li>
<li><a href="http://ilovebundtcakes.com/cinnamon-swirl-zucchini-bundt-cake-buntbakers/" target="_blank">Cinnamon Swirl Zucchini Bundt Cake</a> by Bea and Mara at I Love Bundt Cakes</li>
<li><a href="http://janesadventuresindinner.com/2016/02/bundtbakers-cinnamon-toast-bundt.html" target="_blank">Cinnamon Toast Bundt</a> by Jane at Jane's Adventures in Dinner</li>
<li><a href="http://livforcake.com/2016/02/cinnamon-toast-bundts.html" target="_blank">Cinnamon Toast Bundts</a> by Olivia at Liv for Cake</li>
<li><a href="http://ibakeheshoots.com/mexican-chocolate-bundt-cake-bundtbakers/" target="_blank">Mexican Chocolate Bundt Cake</a> by Mondo at I Bake He Shoots</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/02/monkey-bread-for-bundtbakers.html" target="_blank">Monkey Bread Bundt</a> by Wendy at A Day in the Life on the Farm</li>
<li><a href="http://philosophyandcake.blogspot.com/2016/02/pumpkin-spice-toffee-bundt-cake.html" target="_blank">Pumpkin Spice Toffee Bundt Cake</a> by June at How to Philosophize with Cake</li>
<li><a href="http://loschatoschefs.blogspot.com.es/2016/02/red-tea-cinnamon-bundt-cake-bundtbakers.html" target="_blank">Red Tea and Cinnamon Bundt Cake</a> by Mary at Los Chatos Chefs</li>
<li><a href="http://rebekahrose.blogspot.ca/2016/02/bundtbakers-six-pound-cinnamon.html" target="_blank">Six Pound Cinnamon Chocolate Chip Coffee Cake</a> by Rebekah at Making Miracles</li>
<li><a href="http://www.thefreshmancook.com/2016/02/snickerdoodle-bundt-cake-bundtbakers.html" target="_blank">Snickerdoodle Bundt Cake</a> by Teri at The Freshman Cook</li>
<li><a href="http://www.icampinmykitchen.com/2016/02/strawberry-cinnamon-spelt-flour-bund.html" target="_blank">Strawberry Cinnamon Rolls Bundt</a> by Priya at I Camp in My Kitchen</li>
<li><a href="https://sewyoucancook.wordpress.com/2016/02/18/bundtbakers-cinnamon/" target="_blank">Sweet Cinnamon Spice Tea Bundtlettes</a> by Lauren at Sew You Think You Can Cook</li>
<li><a href="http://www.kidsandchic.es/2016/02/tea-chai-bundt-cake-bundtbakers.html" target="_blank">Tea Chai Bundt Cake</a> by Rocio at kidsandchic</li>
<li><a href="http://bakinginpyjamas.com/2016/02/18/tunnel-of-cinnamon-bundt-cake-bundtbakers/" target="_blank">Tunnel of Cinnamon Bundt Cake</a> by Laura at Baking in Pyjamas</li>
<li><a href="http://brooklynhomemaker.com/2016/02/18/walnut-schnecken-bundt-cake-bundtbakers/" target="_blank">Walnut Schnecken Bundt Cake</a> by Tux at Brooklyn Homemaker</li>
</ul>
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<a href="https://2.bp.blogspot.com/-HGJgdquhz3Y/VsRY0llq2lI/AAAAAAAAC4g/aQRflO488Oc/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-HGJgdquhz3Y/VsRY0llq2lI/AAAAAAAAC4g/aQRflO488Oc/s1600/BundtBakers%2Bpost.png" /></a></div>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.</span><br />
<br />
<span style="font-size: x-small;">Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. </span><br />
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<a href="https://3.bp.blogspot.com/--B0oBR9US_M/VsNGCZ_pa8I/AAAAAAAAC4Q/EHtkz47_ZCQ/s1600/CinnamonPecanStreuselBundt5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/--B0oBR9US_M/VsNGCZ_pa8I/AAAAAAAAC4Q/EHtkz47_ZCQ/s400/CinnamonPecanStreuselBundt5.JPG" width="400" /></a></div>
<i>Recipe adapted from The Whimsical Bakehouse - Kaye and Live Hansen </i><br />
Fuente: receta adaptada de <i>The Whimsical Bakehouse - Kaye and Live Hansen </i><br />
<i> </i>
<br />
<h4>
<i><b>Cinnamon Pecan Streusel Bundt Cake de Streusel de Canela y Pacanas</b></i></h4>
<b><u>Ingredient(e)s</u> </b><br />
<span style="font-weight: normal;">225 g de mantequilla <i>(2 sticks unsalted butter)</i></span> <br />
<span style="font-weight: normal;">225 g de queso tipo Philadelphia <i>(8 ounces cream cheese)</i></span><br />
300 g de azúcar <i>(1½ cups sugar)</i><br />
2 cucharadas de <a href="http://ilovebundtcakes.com/como-hacer-crema-agria-casera/" rel="nofollow" target="_blank">crema agria</a> <i>(2 tablespoons sour cream)</i><br />
1½ cucharadita de extracto de vainilla <i>(1½ teaspoon pure vanilla extract)</i><br />
4 huevos (L) <i>(4 large eggs)</i><br />
270 g de <i>cake flour</i>* <i>(2¼ cups cake flour)</i><br />
2 cucharaditas de levadura química <i>(2 teaspoons baking powder)</i><br />
½ cucharadita de sal (½<i> teaspoon salt</i>)<br />
<br />
<u><i>Streusel</i></u><br />
<br />
60 g de azúcar (<i>¼ cup brown sugar)</i><br />
½ cucharadita de canela <i>(½ teaspoon cinnamon)</i><br />
110 g de pacanas, picadas gruesas <i>(1 cup pecans, coarsely chopped) </i><br />
* Cake flour = 230 g de harina y 40 g de maizena, mezclados<br />
<br />
<u><i>Glaze</i>/Glaseado</u><br />
<br />
115 g de azúcar glas <i>(1 cup sifted icing sugar)</i><br />
2 cucharadas de leche <i>(2 tablespoons of milk)</i><br />
<br />
<u>Elaboración</u><br />
<br />
Precalienta el horno a 175℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> </i><br />
<i>Preheat the oven at 175</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
<br />
Pon todos los ingredientes del streusel en un cuenco y mézclalos bien, de forma que no queden terrones de azúcar.<br />
<i>Put all the ingredients for the streusel in a bowl, mixing them well, with no sugar lumps left.</i><br />
<br />
Mezcla bien la harina, la levadura química y la sal en un cuenco mediano.<i><br />
</i><i>
<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder and salt in a medium bowl until thoroughly combined.</span></span></i></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;">
cocina bate la mantequilla a
velocidad media unos 2-3 minutos hasta que obtengas una crema ligera y
suave. Añade la crema de queso y bate bien. Añade el azúcar y bate unos minutos más hasta que tengás una crema ligera. Añade las dos cucharadas de <span style="font-family: inherit;">crema agria</span> y el extracto de vainilla y bate medio minuto m<span style="font-family: inherit;">á</span>s. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno.<i> </i>Con el robot a velocidad baja añade la mezcla de harina <span style="font-family: inherit;">y</span> mezcla lo justo hasta <span style="font-family: inherit;">que quede</span> incorporado<span style="font-family: inherit;">.</span> </span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><br />
<br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the butter on medium speed for
2 to 3 minutes, until light and fluffy. Add the cream chesse and beat well at high speed. Add and cream the sugar at hight speed until light and fluffy. Add the sour cream and the vanilla extract and mix well at medium speed. Add the eggs, one at a time, beating well after each
addition until
incorporated. With the mixer
on low, slowly add the flour mixture and beat until just incorporated<span style="font-family: inherit;">.</span></span></span></i></i></span></span></i></i></span></span></i></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Vierte
la mitad de la mezcla en el molde preparado, y pon encima el <i>streusel</i> de canela, asegurándote de que <span style="font-family: inherit;">no toque los lados (reserva un poco <span style="font-family: inherit;">para la <span style="font-family: inherit;">decoración, al fi<span style="font-family: inherit;">nal)</span></span></span></span>. Añade el resto de la mezcla sobre el <i>streusel</i>, alisa la superficie, y hornea
durante <span style="font-family: inherit;">50</span>-<span style="font-family: inherit;">60</span> minutos, hasta que puedas clavarle un pincho de madera y
sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla,
durante unos 20 minutos; después <span style="font-family: inherit;">vuel<span style="font-family: inherit;">ca </span></span>el molde para sacarlo, y
déjalo enfriar unos 30 minutos más. <span style="font-family: inherit;">Sírvelo a temper<span style="font-family: inherit;">atura ambiente. </span>En un <span style="font-family: inherit;">envase hermético a temperatura ambiente, se conservará bien hasta dos días.</span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><br />
<br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Pour half of the batter into the prepared pan and add the cinnamon streusel. Make sure it doesn't touch the sides. Add the rest of the batter and smooth the top, and bake for about <span style="font-family: inherit;">50</span>-<span style="font-family: inherit;">60</span> minutes, until a cake tester inserted in the center comes out
clean. Let the cake cool in the pan on a wire rack for about 20 minutes,
the invert the cake onto the rack and let it cool for about 30 minutes
more. Serve at room temperature. The cake will
keep in an airtight container at room temperature for up to 2 days. </span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><br />
<br />
Haz el glaseado: pon el azúcar glas en un cuenco y añade la leche. Mezcla con una cuchara hasta obtener un glaseado suave. Viértelo por encima del <i>bundt</i> y decóralo con algo de streusel que te haya sobrado. <b>¡A disfrutar!</b><br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Make the glaze. Put the sifted icing sugar in a bowl and add the milk<span style="font-family: inherit;">. Mix with a spoon until a smooth glaze. Drizzle the glaze all over the cake and add some left over <span style="font-family: inherit;">str<span style="font-family: inherit;">eusel for decoration. <b>Enjoy! </b></span></span></span></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><br />
<br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">See you <span style="font-family: inherit;">ag<span style="font-family: inherit;">ain <span style="font-family: inherit;">next month in the Bundt Bakers! </span></span></span></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¡Nos vemos de nuevo el mes que viene<span style="font-family: inherit;">!</span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-2NaYYiNPGfo/VsNGA-7MKyI/AAAAAAAAC4A/g2YwXYiUQJQ/s1600/CinnamonPecanStreuselBundt1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-2NaYYiNPGfo/VsNGA-7MKyI/AAAAAAAAC4A/g2YwXYiUQJQ/s400/CinnamonPecanStreuselBundt1.JPG" width="266" /></a></div>
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span> </span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com32tag:blogger.com,1999:blog-2207282109339071815.post-30614477906534753452016-02-02T22:19:00.002+01:002016-03-17T09:03:34.749+01:00Red Velvet Cake<b>Red Velvet Cake</b><br />
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<a href="http://4.bp.blogspot.com/-7yVy3-I5JH8/VN3dKHyjLvI/AAAAAAAACn4/MhMuCBVqczU/s1600/RedVelvetCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://4.bp.blogspot.com/-7yVy3-I5JH8/VN3dKHyjLvI/AAAAAAAACn4/MhMuCBVqczU/s1600/RedVelvetCake1.JPG" width="400" /></a></div>
<i>Valentine's Day is coming! And it's the perfect opportunity to finally put the recipe of my favourite Red Velvet Cake, a very dramatic looking cake with its bright red color that is offset by a creamy white frosting, on the blog. Not that I am "much of a Valentine girl". We normally don't celebrate it, although to be honest I do expect something like a romantic card or letter, or some hearts in the house ;-) And Yes, I always write some sweet words for my hubby too :-). Mmmm, it seems that we do celebrate it after all ;-D</i><br />
<br />
¡Se acerca el Día de San Valentín! Y es la oportunidad perfecta para poner en el blog la receta de mi <i>red velvet</i> favorita, una tarta con un aspecto espectacular, con ese rojo brillante que contrasta con el glaseado blanco cremoso. No es que yo sea «muy de San Valentín». Normalmente no lo celebramos en casa aunque, honestamente, siempre espero recibir una tarjeta o carta romántica, o que «alguien» ponga corazones rojos por casa ;-) Bueno, y siempre le escribo unas dulces palabras a mi chico también :-)<br />
Mmmm... parece que, a fin de cuentas, sí que lo celebramos ;-D<br />
<br />
<i>I do use the Valentine's Day occasion for trying new recipes, perfect excuse to get baking again (for dear friends or others who could need a bit of sugar love ;-) ) and read all the recipes about Valentine's sweets. I know, when it comes to baking I always have an excuse! ;-)</i><br />
<br />
Lo que sí hago es usar la excusa de San Valentín para probar recetas nuevas, lo que me permite poner el horno a trabajar (para nuestros buenos amigos, o para quien sea que necesite un poco de cariño azucarado;-) ) y leerme todas las recetas de dulces «sanvalentineros». Sí, ya lo sé: ¡cuando se trata de hornear, siempre tengo excusas a mano! ;-)<br />
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<a name='more'></a><br /><br />
<i>For everyone who doesn't know how a Red Velvet cake tastes: it's a very mild chocolate cake, pretty fragile, with a moist and tender crumb. Actually its just a "Devil's Food Cake" that has red food coloring added to it. You add red color paste (or gel) to get this beautiful (perfect) color, although you can skip it of course, of use a natural coloring like beet. I always add the red color paste to the buttermilk, as in this way you already get a pretty good idea of how the color is going to turn out. Because of the cacao powder it gets less red, but less cacao is not an option for me ;-)</i><br />
<br />
Para quienes no sepan a qué sabe una tarta <i>red velvet:</i> es un bizcocho de chocolate muy suave, bastante frágil, con una miga jugosa y tierna. En realidad es un <a href="https://es.wikipedia.org/wiki/Pastel_del_Diablo" target="_blank"><i>Pastel del Diablo</i></a> con colorante rojo (en pasta o gel) añadido, que usamos para darle este precioso (perfecto) color; aunque puedes prescindir del colorante si quieres, o usar algún ingrediente colorante natural, como remolacha. Yo siempre añado el colorante rojo en pasta al suero de mantequilla, porque así es fácil hacerse una idea de cómo va a quedar el color. El cacao en polvo hace que quede menos rojo, pero reducir la cantidad de cacao no es una opción aceptable para mí ;-)<br />
<br />
<i>You can find about a million recipes on the internet, really good ones, and normally the difference is that one recipe uses "butter" and the other one "oil". I am one of those people who love buttery cakes, so I almost (except for a few favourite recipes with oil) chose butter-cake-recipes :-) </i><br />
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Se puede encontrar un millón de recetas en Internet, algunas realmente buenas y, normalmente, la única diferencia significativa es que algunas usan mantequilla y otras usan aceite. Yo soy fan de los bizcochos «mantequillosos», así que (salvo algunas excepciones fabulosas que llevan aceite) en general siempre escojo las recetas con mantequilla :-)<br />
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<i>You can make the Cream Cheese Frosting with a small amount of butter in it; it gets a bit more "body" with it. On the other hand, recipes with cream cheese, mascarpone and heavy cream are really creamy, silky and oh-so-divine, although it is a bit more instable. The Cream Cheese Frosting (with butter) you can keep without a problem for a couple of days in the fridge without breaking it up.</i><br />
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Se puede hacer el glaseado de queso en crema añadiéndole un poco de mantequilla; le da un poco más de «cuerpo». Por otra parte, las recetas con queso en crema, mascarpone y nata son muy cremosas, sedosas y taaan divinas... pero eso sí, un poco menos estables. El glaseado de queso en crema (con mantequilla) se puede mantener durante unos días en el frigo sin que se estropee.<br />
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<i>If you don't want to make a cake but love to make cupcakes, well I use the same recipe, just without the baking powder. Otherwise it will rise way too much.</i><br />
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Si no quieres hacer la tarta pero te gustan los <i>cupcakes</i>, puedes usar la misma receta, sin la levadura química. Con ella la masa sube demasiado.<br />
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Fuente/<i>Source</i>: (adaptada de) <a href="http://www.joyofbaking.com/">Joy of Baking</a><br />
Fuente del glaseado<i>/Source for the Cream Cheese Frosting:</i> Tartacadabra<br />
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<b><i>Red Velvet Cake</i></b><br />
<u>Ingredient(e)s:</u><br />
210 g de harina (<i>210 g all purpose flour</i>)<br />
40 g de maizena (<i>40 g cornstarch) * or use 250 g cake flour</i><br />
½ cucharadita de sal (½<i> teaspoon salt</i>)<br />
½ cucharadita de levadura química(<i>½ teaspoon baking powder</i>)<br />
30 g de cacao en polvo (sin azúcar) (<i>30 g cacao powder</i>)<br />
120 g de mantequilla, a temperatura ambiente (<i>120 g butter, room temperature</i>)<br />
300 g de azúcar (<i>300 g granulated sugar</i>)<br />
2 huevos (L) (<i>2 eggs —L</i>)<br />
1 cucharadita de vainilla (<i>1 teaspoon vanilla extract of good quality</i>)<br />
240 ml de suero de mantequilla (<i>1 cup buttermilk</i>)<br />
1 cucharadita de colorante rojo comestible (de SugarFlair) (<i>1 teaspoon Red food color paste SugarFlair)</i><br />
1 cucharadita de bicarbonato (<i>1 teaspoon baking soda</i>)<br />
1 cucharadita de vinagre blanco (<i>1 teaspoon white vinagre</i>)<br />
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<u>Elaboración:</u><br />
Precalienta el horno a 175℃. Engrasa 3 moldes de 20 cm; cubre el fondo de los moldes con papel de hornear.<br />
<i> Preheat the oven at 175℃. Grease 3 round 20 cm cake pans and line the bottoms of the pans with parchment paper. </i><br />
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Pon la harina, maizena, levadura química, sal y cacao en un cuenco, y mézclalos bien hasta que no queden terrones de cacao.<br />
<i> Put the flour, cornstarch, baking powder, salt and cacao powder in a bowl and mix well until you have no more lumps of the cacao powder. </i><br />
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Añade el azúcar y la mantequilla en el cuenco del robot de cocina y mézclalas de 3 a 5 minutos, hasta obtener una mezcla ligera y esponjosa. Añade los huevos de uno en uno, batiendo bien después de añadir cada uno. No olvides raspar las pareces del cuenco antes de añadir el siguiente huevo. Añade la vainilla y mezcla bien.<br />
<i> Add the sugar and the butter in the mixing bowl of your robot and mix for about 3-5 minutes until you have a light and fluffy mixture. Add, one at a time, the eggs, beating well after each addition. Don't forget to scrape the sides of the bowl in between. Add the vanilla and mix well.</i><br />
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En una jarra de medida añade el suero de mantequilla y el colorante rojo. Mézclalos para ver cómo queda: si sale tirando a rosa, añade más colorante. Si te parece «bastante rojo», tienes suficiente.<br />
Con la batidora a baja velocidad, añade alternativamente la mezcla de la harina y la mezcla de suero de mantequilla a la masa, en tres fases, comenzando y acabando con la de harina.<br />
<i> In a measuring cup add the buttermilk with the red food coloring. You can see at the color of the buttermilk it it has enough food coloring. Is it pinkish of color, just add more red paste. If it already looks "quite red", than you have added enough. </i><br />
<i>With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture to the masa, in three additions, beginning with the flour and ending with the flour</i>.<br />
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En una taza pequeña mezcla el vinagre con el bicarbonato. Deja que burbujee un poco y mézclala rápidamente con la masa. <i><br /></i><br />
<i> In a small cup combine the vinegar and the baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. </i><br />
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Divide la mezcla, trabajando con presteza, en partes iguales entre los tres moldes. Lo más práctico es usar una balanza, para que las tres porciones de masa pesen lo mismo (uno o dos gramos arriba o abajo), y los tres bizcochos te queden al final igual de altos. Alisa la parte superior con una espátula o una cuchara y pon los tres moldes a media altura en el horno durante 20-25 minutos. Después de hornearlos déjalos enfriar en el molde durante 10 minutos, y después ya puedes sacarlos para que se enfríen por completo sobre una rejilla. Una vez fríos del todo, envuélvelos en film transparente y déjalos en el frigo al menos una hora (o, mejor, toda la noche). Esto facilita mucho la elaboración de las capas y la aplicación del relleno, porque es un bizcocho muy frágil.<i><br /></i><br />
<i> Divide the batter, working quickly, evenly between the three cake pans. The most practical is to use a scale, then you will have three cake pans with exactly (take a gram or two ;-) ) the same amount and the same height after baking. Smooth the tops with a spatula or a spoon and put the pans in the middle of the oven for about 20-25 minutes. Let them cool in their moulds for about 10 minutes, after that let the cakes cool completely (without pan) on a wire rack. Once the cakes have completely cooled, wrap in plastic and place the cakes in the refrigerator for at least one hour (of overnight). This is done to make the layering and filling easier (a lot easier), since it is quite a fragile cake. </i><br />
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<b>Cream Cheese Frosting</b><br />
<u>Ingredientes:</u><br />
250 g de mantequilla a temperatura ambiente (<i>250 g butter, room temperature</i>)<br />
500 g de azúcar glas (<i>500 g icing sugar</i>)<br />
500 g de queso tipo Philadelphia (<i>500 g cream cheese</i>)<br />
1½ cucharadita de vainilla(<i>1</i><i>½ teaspoon vanilla extract of good quality</i>)<br />
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<u>Elaboración:</u><br />
Tamiza el azúcar glas sobre un cuenco grande y añádele la mantequilla. Mézclalos durante unos 5 minutos, hasta que quede una mezcla suave y esponjosa. Añade unos 100 g de queso en crema, rasca la pared del cuenco y mezcla todo un momento, para obtener una crema más blanda. Raspa de nuevo la pared del cuenco y añade el resto del queso en crema. Bate hasta que te quede un glaseado de crema de queso ligero y suave.<br />
<i> Sift the icing sugar in a large mixing bowl and add the butter. Mix the butter and icing sugar until smooth and fluffy for about 5 minutes. Add about 100 g cream cheese, scrap the sides of the bowl and mix everything for a moment so that you will have a softer cream. Scrape again the sides of the bowl and add the rest of the cream cheese. Beat until you get a light and smooth cream cheese frosting</i>. <br />
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<u>Montaje/<i>Assemble:</i></u><br />
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Usa un <i>cake board</i> de al menos 5 cm más de diámetro que los bizcochos horneados, y pon un poco de queso en crema sobre él. Añade la primera capa de bizcocho (se adherirá fácilmente al cake board gracias al queso en crema). Encima de este bizcocho yo he añadido una capa de mermelada de frambuesa, pero es opcional. Añade una buena cucharada de glaseado encima (puedes poner todo sobre una balanza, para que el peso de las capas de relleno sea el mismo y queden todas las capas igualitas) y extiéndelo. Pon encima la segunda capa de bizcocho y repite el proceso con la mermelada de frambuesa y el glaseado. Coloca, invertida, la última capa de bizcocho encima, de forma que te quede una parte superior bien lisa. Ahora puedes meter la tarta otra vez al frigo durante una hora, para que el relleno adquiera algo de firmeza (¡no olvides envolverlo antes en film transparente!) Tras una hora de reposo en el frigo te será más fácil trabajar: extiende una fina capa de glaseado por toda la tarta, para dejar toda la miga bien sujeta. Comprueba cómo de estable te ha quedado la tarta, y decide si quieres decorarla con el resto del glaseado, o si antes va a necesitar más tiempo en el frigo<i>.</i>Puedes hacer la capa de glaseado completamente lisa (muy elegante) o darle un efecto arremolinado, con la textura que le he dado aquí (este estilo te proporcionará una gruesa capa de glaseado ;-) ). Para el acabado he añadido migas de red velvet y corazones de chocolate (hechos en casa), pero puedes usar cualquier elemento que desees (o ninguno) :-<i>)</i><br />
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<i> Choose a cake board that is at least 5 cm larger than your cakes and put some cream cheese on the bottom. Add the first layer (this will stick easily to the cake board because of the dollop of cream cheese). I have added this time also a layer of raspberry jam, but that is optional. Add a big dollop of cream cheese frosting (you can put your cake board with the cake on a scale and measure the weight; this way you will get completely even layers) and spread the frosting. Put the second layer on top and repeat with the raspberry jam and frosting. Place the last layer upside down on top of the cake, so you will have a nice level top. </i><br />
<i>You can put the cake first for about an hour in the fridge so the frosting will firm up a bit (don't forget to pack your cake with plastic). After one hour the cake is easier to handle and you can crumb coat the cake with a thin layer of frosting. Just check how stable your cake is and decide if you can decorate the cake with the rest of the frosting or that it will need some more firming up in the fridge. You can make the frosting layer completely smooth (very elegant) or give it a swirly, textured effect like I have done here (the last one gives a really thick frosting layer ;-) ). I added some Red Velvet crumbs and (home made) chocolate hearts to finish the decoration but you can use anything (or nothing) that you like :-)</i><br />
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<i><u> </u></i><br />
<i>Have fun with the Red Velvet Cake, and of course, with Valentine's Day baking!</i><br />
¡A disfrutar del día de San Valentín, y de todo el horneado!Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com4tag:blogger.com,1999:blog-2207282109339071815.post-70120606560434730222016-01-21T08:00:00.000+01:002016-03-17T09:05:58.703+01:00Olive Oil Rosemary Bundt Cake (#BundtBakers) <b>Olive Oil Rosemary Bundt Cake (#BundtBakers)</b><br />
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<i>Happy New Year to everyone! Wishing you all lots of happiness and a good health! And of course, lots of new flavours and lots of color in the kitchen :-)</i><br />
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¡Feliz Año Nuevo a todo el mundo! ¡Os deseamos a todos un montón de felicidad y mucha salud! Y, por supuesto, muchísimos sabores nuevos y color en la cocina.<br />
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<i>After the busy holidays it is good to have the normal routine again, at least for me ;-) So I decided that I was going to participate with the Bundt Bakers right away in January. I also wanted to participate in December, wrote the blog, recipe, but the Bundt Cake didn't come out of the pan... quite a disaster :-( It tasted delicious, but no pictures, just a hundred pieces... so this time I started already a week earlier, just to make sure that my Bundt would unmold just fine ;-)</i><br />
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Después de las ajetreadas vacaciones, es bueno volver a la rutina, al menos para mí ;-) Así que decidí participar inmediatamente en el desafío de los <i>Bundt Bakers</i> de enero. También quería participar en el de diciembre, escribí la entrada en el blog, la receta... Pero el <i>bundt cake</i> no quiso salir del molde por las buenas. Un desastre, vamos :-( Estaba absolutamente delicioso, eso sí, pero salió en decenas de trozos, y no quedó nada decente que fotografiar. Así que esta vez he empezado antes, para asegurarme de que el <i>bundt</i> salga del molde como es debido ;-)<br />
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June from <a href="http://philosophyandcake.blogspot.com.es/">How to Philosophize with Cake </a>is the host for January with a quite original theme: "Strange but good-weird flavour combinations". Thanks June, getting creative and making something outside my normal flavour favorites was quite fun!<br />
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La anfitriona de enero ha sido June, de <a href="http://philosophyandcake.blogspot.com.es/">How to Philosophize with Cake</a>. Y el tema ha sido muy original: «Combinaciones de sabores extrañas pero curiosamente buenas». ¡June, gracias por la diversión que nos ha proporcionado el hacer algo diferente de nuestras habituales combinaciones favoritas!<br />
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I was thinking about making something with beet and chocolate, but saw that someone already posted before me in the list a Bundt cake with these ingredients, so I decided to take the ingredients we have here in our own garden :-) We have our own olive trees and every year we have to pick them in December, and getting the new oil in February. And yes, it tastes absolutely delicious and also feels really good to have your "own" olive oil. And every year it is quite fun picking them, including my parents, and other family/friends :-)<br />
The other ingredient is Rosemary; we have some in our new garden, and also lots and lots of them in the area just around our house where we walk the dogs. After they have been running around there for quite some time, I have to say that smell absolutely delicious (there are lots of thyme plants too) - fresh and herbal doggies, haha ;-)<br />
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Estaba pensando en hacer algo con remolacha y chocolate, pero vi que alguien «se había cogido» ya estos sabores, así que decidí hacer algo con los sabores que tenemos en el jardín :-) Tenemos nuestros propios olivos (cuyas aceitunas recogemos en diciembre-enero, y obtenemos el aceite de la cosecha hacia febrero), y es un gustazo disfrutar de tu propio y delicioso aceite de oliva virgen. Y cada año disfrutamos de la actividad familiar de cosechar las olivas :-) El otro ingrediente es el romero; tenemos algunas matas en nuestro nuevo jardín, y también cantidades enormes alrededor de nuestra casa, por donde paseamos con los perros. Después de que se hayan dado unas cuantas carreras por entre las matas, huelen de maravilla (porque además hay un montón de tomillo). «Perritos a las finas hierbas», ja, ja, ja ;-)<br />
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<i>So, this time an unusal combination with Olive Oil and Rosemary. And how did it turn out? Well, the truth is that I didn't expect so much of it, but the result was absolutely great! It smelled so good of olive oil and rosemary, and the taste was quite "fresh and herbal". I am definetely going to repeat this one!</i><br />
<i>I adapted the recipe from (one of my favourite books) </i>Cake Simple<i> from Christie Matheson. If you don't have this book, just buy it, all the recipes I have tried are a winner :-)</i><br />
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Así que, esta vez, como decía, una combinación poco habitual con aceite de oliva y romero. ¿Y cómo creéis que salió? Yo no tenía unas expectativas muy elevadas, ¡pero el resultado fue fabuloso! Tenía un delicioso aroma a aceite de oliva y romero, y el sabor era «refrescante y herbal». ¡Una receta para repetir!<br />
Adapté la receta de <i>Cake Simple</i>, de Christie Matheson (uno de mis libros favoritos). Si no lo tienes, cómpralo ya; todas las recetas que he probado de él son para medalla :-)<br />
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<i> </i>¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas
recetas del talentoso grupo de Bundt Bakeres, aquí debajo! :-) Gracias, June, por el tema tan original, me ha encantado!<br />
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<i>I hope you enjoy the recipe! And of course, all the delicious recipes of
the talented group of Bundt Bakers here below! :-) And thanks, June,
for the original theme, I really enjoyed it!!</i> <br />
<ul>
<li><a href="http://livforcake.com/2016/01/banana-bacon-bundt-cake.html" target="_blank">Banana Bacon Bundt Cake</a> by Liv For Cake</li>
<li><a href="http://www.isugarcoatit.com/2016/01/beets-beer-red-velvet-bundt-cake-bundtbakers.html/" target="_blank">Beet and Beer Red Velvet Bundt Cake</a> by I Sugar Coat It</li>
<li><a href="http://brooklynhomemaker.com/2016/01/21/beet-and-blood-orange-bundt-cake-bundtbakers/" target="_blank">Beet and Blood Orange Bundt Cake</a> by Brooklyn Homemaker</li>
<li><a href="http://passionkneaded.blogspot.com/2016/01/black-pepper-and-red-wine-bundt-cake.html" target="_blank">Black Pepper and Red Wine Bundt Cake</a> by Passion Kneaded</li>
<li><a href="http://www.foodlustpeoplelove.com/2016/01/caramelized-pineapple-blue-cheese-corncake-bundt.html" target="_blank">Caramelized Pineapple Blue Cheese Corncake Bundt</a> by Food Lust People Love</li>
<li><a href="http://www.thefreshmancook.com/2016/01/chocolate-bacon-banana-bundt.html" target="_blank">Chocolate Banana Bacon Bundt Cake</a> by The Freshman Cook</li>
<li><a href="http://ibakeheshoots.com/chocolate-lemon-marble-bundt-cake-bundtbakers/" target="_blank">Chocolate Lemon Bundt Cake</a> by I Bake He Shoots</li>
<li><a href="http://bakinginpyjamas.com/2016/01/21/chocolate-liquorice-bundt-cake-bundtbakers" target="_blank">Chocolate Liquorice Bundt Cake</a> by Baking in Pyjamas</li>
<li><a href="http://magnoliadays.com/2016/chocolate-potato-bundt-cake-with-strawberry-glaze/" target="_blank">Chocolate Potato Bundt Cake with Strawberry Glaze</a> by Magnolia Days</li>
<li><a href="http://www.spiceroots.com/chocolate-and-tomato-soup-bundt-cake-bundtbakers" target="_blank">Chocolate Tomato Soup Bundt Cake</a> by SpiceRoots</li>
<li><a href="http://www.icampinmykitchen.com/2016/01/coconut-and-rose-syrup-bundt-cake.html" target="_blank">Coconut and Rose Syrup Bundt Cake</a> by I Camp In My Kitchen</li>
<li><a href="http://www.bakingyummies.com/2016/01/coconut-cardamom-and-orange-cake.html" target="_blank">Coconut, Cardamom, and Orange Cake</a> by Baking Yummies</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2016/01/dark-chocolate-beet-bundt-cake.html" target="_blank">Dark Chocolate Beet Cake</a> by All That's Left Are The Crumbs</li>
<li><a href="http://livingthegourmet.com/2016/01/dark-chocolate-stout-bundt.html" target="_blank">Dark Chocolate Stout Bundt</a> by Living the Gourmet</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/" target="_blank">Junk Food Bundt Cake</a> by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/01/lemon-and-rosemary-pound-cake-for.html" target="_blank">Lemon Rosemary Bundt</a> by A Day in the Life on the Farm</li>
<li><a href="http://loschatoschefs.blogspot.com/2016/01/lovely-fields-bundt-cake-bundtbakers.html" target="_blank">Lovely Fields Bundt Cake</a> by Los Chatos Chefs</li>
<li><a href="http://ilovebundtcakes.com/mini-mayonaisse-and-chocolate-bundt-cakes/" target="_blank">Mini Mayonnaise and Chocolate Bundt Cakes</a> by I Love Bundt Cakes</li>
<li><a href="http://tartacadabra.blogspot.com/2016/01/olive-oil-rosemary-bundt-cake.html" target="_blank">Olive Oil Rosemary Bundt Cake</a> by Tartacadabra</li>
<li><a href="http://www.thespicedlife.com/2016/01/rosemary-bourbon-orange-bundt-cake.html" target="_blank">Orange Bourbon Rosemary Bundt Cake </a>by The Spiced Life</li>
<li><a href="http://basicndelicious.com/recipe/peanut-butter-sour-cream-bundt-cake-bundtbakers" target="_blank">Peanut Butter Sour Cream Bundt Cake</a> by Basic N Delicious</li>
<li><a href="http://rebekahrose.blogspot.com/2016/01/bundtbakers-six-flavor-bundt-cake.html" target="_blank">Six Flavor Bundt</a> by Making Miracles</li>
<li><a href="http://janesadventuresindinner.com/2016/01/bundt.html" target="_blank">Sweet Potato and Marshmallow Bundt</a> by Jane's Adventures in Dinner</li>
<li><a href="http://philosophyandcake.blogspot.com/2016/01/triple-rum-black-pepper-bundt-cake.html" target="_blank">Triple Rum Black Pepper Bundt Cake</a> by How to Philosophize with Cake </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QnLQ1Up3e5o/Vp5ahZX-ybI/AAAAAAAAC28/AxmMWr0-wgI/s1600/BundtBakers%2Bpost.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-QnLQ1Up3e5o/Vp5ahZX-ybI/AAAAAAAAC28/AxmMWr0-wgI/s1600/BundtBakers%2Bpost.png" /></a></div>
#BundtBakers is a group of Bundt loving Bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.<br />
<br />
Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0XJkEt6BNOo/Vp5ZM8zmNPI/AAAAAAAAC20/eJh0mJUIoGA/s1600/BundtOliveOilRosemary3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://2.bp.blogspot.com/-0XJkEt6BNOo/Vp5ZM8zmNPI/AAAAAAAAC20/eJh0mJUIoGA/s400/BundtOliveOilRosemary3.JPG" width="400" /></a></div>
<i><br /></i>
<i>Recipe adapted from </i>Cake Simple<i> by Christie Matheson </i><br />
Fuente: receta adaptada de <i>Cake Simple</i>, de Christie Matheson<br />
<i> </i>
<br />
<b><i>Olive Oil Rosemary Bundt Cake</i> de aceite de oliva y romero</b><br />
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<u>Ingredient(e)s</u><br />
125 g de harina (<i>1 cup all-purpose flour</i>)<br />
150 g de harina de maíz (<i>¾ cup finely ground cornmeal)</i><br />
2 cucharaditas de levadura química (<i>2 teaspoons baking powder</i>)<br />
1 cucharadita de sal (<i>1 teaspoon salt</i>)<br />
120 g de mantequilla (½ cup butter, at room temperature)<br />
260 g de azúcar blanco (<i>260 g granulated sugar</i>)<br />
5 huevos (L) (<i>5 large eggs</i>)<br />
2 yemas de huevo (<i>2 egg yolks</i>) <br />
1 cucharadita de extracto de vainilla (<i>1 teaspoon vanilla extract</i>)<br />
1 cucharada de zumo de limón fresco (<i>1 tablespoon freshly squeezed lemon juice)</i><br />
120 ml de aceite de oliva (<i>½ cup olive oil</i>)<br />
2½ cucharadas de romero fresco fino, picado (<i>2½ tablespoons minced fresh rosemary leaves)</i><br />
<br />
<u>Elaboración:</u> <br />
Precalienta el horno a 175℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> </i><br />
<i>Preheat the oven at 175</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
<br />
Mezcla bien la harina, la harina de maíz, la levadura química y la sal en un cuenco mediano.<i><br />
</i><i>
<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, cornmeal, baking powder and salt in a medium bowl until thoroughly combined.</span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;">
cocina bate la mantequilla con el azúcar a
velocidad media unos 2-3 minutos hasta que obtengas una crema ligera y
suave. Añade el extracto de vainilla y el zumo de limón y bate medio minuto m<span style="font-family: inherit;">á</span>s. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno.<i> </i>Por último añade las yemas de huevo y bate hasta que todo quede bien incorporado. Con el robot a velocidad baja añade el aceite de oliva y bate hasta que qued<span style="font-family: inherit;">e</span> una mezcla bien homog<span style="font-family: inherit;">é</span>nea. Añade la mezcla de harina y el romero <span style="font-family: inherit;">y</span> mezcla lo justo hasta <span style="font-family: inherit;">que quede</span> incorporado<span style="font-family: inherit;">.</span> <span style="font-family: inherit;">¡No mezcles más de lo necesario</span>!</span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><br />
<br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the butter with the sugar on medium speed for
2 to 3 minutes, until light and fluffy. Add the vanilla extrac and lemon juice. Add the eggs, one at a time, beating well after each addition until
incorporated, then beat in the egg yolks, one at a time. With the mixer on low, slowly add the olive oil and beat until thoroughly incoporated. Add the flour mixture and the rosemary and beat until just incorporated- do-not overmix!</span></span></i></i></span></span></i></i></span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Vierte la mezcla en el molde preparado, alisa la superficie, y hornea
durante 40-50 minutos, hasta que puedas clavarle un pincho de madera y
sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla,
durante unos 20 minutos; después invierte el molde para sacarlo, y déjalo enfriar unos 30 minutos más. Vierte un poco de aceite de oliva en el bundt cake caliente, y espolvoréalo con un poco de azúcar.<span style="font-family: inherit;"> Sírvelo aún caliente o a temper<span style="font-family: inherit;">atura ambiente. </span>En un <span style="font-family: inherit;">envase hermético a temperatura ambiente, se conservará bien hasta dos días</span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><br />
<br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Pour
the batter into the prepared pan, smooth the top, and bake for about 40-50 minutes, until a cake tester inserted in the center comes out
clean. Let the cake cool in the pan on a wire rack for about 20 minutes,
the invert the cake onto the rack and let it cool for about 30 minutes more. Drizzle the warm cake very lightly with olive oil, then sprinkle it with a little sugar. Serve warm or at room temperature. The cake will keep in an airtight container at room temperature for up to 2 days. </span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-f5XAhbEzg40/Vpy7FUwOuJI/AAAAAAAAC18/N53NFJer1m8/s1600/BundtOliveOilRosemary4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://3.bp.blogspot.com/-f5XAhbEzg40/Vpy7FUwOuJI/AAAAAAAAC18/N53NFJer1m8/s400/BundtOliveOilRosemary4.JPG" width="400" /></a></div>
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">See you <span style="font-family: inherit;">ag<span style="font-family: inherit;">ain <span style="font-family: inherit;">next month in the Bundt Bakers! </span></span></span></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¡Nos vemos de nuevo el mes que viene<span style="font-family: inherit;">!</span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i></span></span></i></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></i></i> </span></span></i></i></span></span></i></i></span></span></i></i>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com30tag:blogger.com,1999:blog-2207282109339071815.post-26293537658762511782015-11-19T08:00:00.000+01:002015-11-19T17:51:34.064+01:00 Pumpkin Spice Hot Chocolate Bundt (#BundtBakers) <b> Pumpkin Spice Hot Chocolate Bundt (#BundtBakers) </b><br />
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<a href="http://4.bp.blogspot.com/-wMvFj4W7nv8/VksWNh5hASI/AAAAAAAACzg/XWR2SV5VCRk/s1600/PumpkinSpiceHotChocolateBundt1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://4.bp.blogspot.com/-wMvFj4W7nv8/VksWNh5hASI/AAAAAAAACzg/XWR2SV5VCRk/s400/PumpkinSpiceHotChocolateBundt1.JPG" width="400" /></a></div>
<br />
El tema de noviembre para los Bundt Bakers era «chocolate caliente». Cualquier tipo de chocolate caliente valía; con caramelo, a la menta, con especias... Y por supuesto, blanco, con leche o negro :-) La anfitriona de este mes era Tara, de <a href="http://noshingwiththenolands.com/">Noshing With The Nolands</a>.<br />
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<i>November's theme for the Bundt Baker group is "Hot Chocolate". Any hot chocolate you like, with caramel, peppermint or spiced. Or from any chocolate; white, milk or dark chocolate :-) Host for this month is Tara from <a href="http://noshingwiththenolands.com/">Noshing With The Nolands</a>.</i><br />
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En lo que a mí respecta, donde esté una buena taza de chocolate caliente con (un montón de) cacao procesado al estilo holandés, un poco (pero no «demasiado poco») de canela y dos buenas cucharadas de panela, que se quite todo lo demás :-) Ni nata montada, ni caramelo, ni nada. Eso sí, no es muy creativo, que digamos, para un <i>bundt cake</i> ;-)<br />
<i><br /></i>
<i>I normally like my hot chocolate with (lots of) Dutch processed cacao powder, a bit of cinnamon and light brown sugar. And that's it :-) No whipped cream, no caramel, no nothing. Not very creative for a Bundt Cake ;-)</i><br />
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Así que para este mes eché una ojeada al póster que nuestra anfitriona Stacy publicó en el evento, con diferentes recetas de chocolates calientes, para elegir una. Y como estoy en plena vena de hornear cosas con calabaza, enseguida me atrajo el <i>Chocolate caliente con especias</i> <i>para calabaza</i>, que podría perfectamente ser mi bebida favorita o, en este caso, bundt cake favorito ;-) Por descontado añadí un montón de puré de calabaza, porque proporciona una textura fantástica y un color precioso, mezclado con el cacao. Y, naturalmente, cantidad de especias :-)<br />
<br />
<i>So for this month I just had a look at the poster our host Stacy put up in the event with different kinds of hot chocolates and chose one. Since I am completely in the mood of baking things with pumpkin, I thought the Pumpkin Spice Hot Chocolate sounded just like my drink, or should I say bundt cake ;-)</i><br />
<i>I, of course, added lots of pumpkin purée since that always gives this great texture and beautiful color, mixed with a cacao powder. And yes, lots of pumpkin spices too :-)</i><br />
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<a href="http://4.bp.blogspot.com/-syXh0ewElt4/VksWOEln_eI/AAAAAAAACz4/B3G6PuSblpk/s1600/PumpkinSpiceHotChocolateBundt4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://4.bp.blogspot.com/-syXh0ewElt4/VksWOEln_eI/AAAAAAAACz4/B3G6PuSblpk/s400/PumpkinSpiceHotChocolateBundt4.JPG" width="400" /></a></div>
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¡Y el resultado es este <i>bundt cake</i>, que acaba de ingresar con honores en mi lista de favoritos! Es superjugoso, sabe a chocolate aromatizado con sabores navideños, y tiene ese precioso color y textura de la calabaza. Lo rematé con una ganache de canela, para que quedase bonito para la sesión de fotos ;-) Pero este bundt admite un montón de acabados, como <a href="http://www.tartacadabra.blogspot.com.es/2015/09/mexican-chocolate-smore-bundt-cake.html" target="_blank">dulce de leche especiado</a>, <a href="http://www.tartacadabra.blogspot.com.es/2015/02/bundt-cake-de-cerveza-negra.html" target="_blank">glaseado de crema de queso con canela</a>, o simplemente esta ganache de canela con un poco de nata montada por encima. Cualquier cosa que te guste en el chocolate caliente ;-)<br />
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<i>This Bundt cake is in my list of favourites from now on! It is super moist, tastes like chocolate dressed in Christmas flavours and has this beautiful color and texture from the pumpkin. I added some cinnamon ganache on top, just to make it a bit more festive for the photo shot ;-) but you can add lots of things to your hot chocolate bundt. Like <a href="http://www.tartacadabra.blogspot.com.es/2015/09/mexican-chocolate-smore-bundt-cake.html">spiced dulce de leche</a>, cinnamon <a href="http://www.tartacadabra.blogspot.com.es/2015/02/bundt-cake-de-cerveza-negra.html">cream cheese frosting</a>, or cinnamon ganache and adding more whipped cream on top. Just the way you like your hot chocolate ;-)</i><br />
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¡Espero que os guste la receta! ¡Y, por supuesto, todas las deliciosas recetas del talentoso grupo de Bundt Bakeres, aquí debajo! :-) Gracias, Tara, por el tema del chocolate caliente, me ha encantado!<br />
<br />
<i>I hope you enjoy the recipe! And of course, all the delicious recipes of
the talented group of Bundt Bakers here below! :-) And thanks, Tara,
for the hot chocolate theme, I really enjoyed it!!</i><br />
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<a href="http://2.bp.blogspot.com/-7CNiCLmeHWY/VksWPYG4SCI/AAAAAAAAC0M/RV_YGW1k4GI/s1600/PumpkinSpiceHotChocolateBundt7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-7CNiCLmeHWY/VksWPYG4SCI/AAAAAAAAC0M/RV_YGW1k4GI/s400/PumpkinSpiceHotChocolateBundt7.JPG" width="400" /></a></div>
<br />
<ul>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/autumn-spiced-pumpkin-hot-chocolate-bundt-cake-bundtbakers/" target="_blank">Autumn Spiced Pumpkin Hot Chocolate Bundt Cake</a> by Faith, Hope, Love, & Luck</li>
<li><a href="http://www.isugarcoatit.com/2015/11/aztec-hot-chocolate-bundt-cake-bundtbakers.html/" target="_blank">Aztec Hot Chocolate Bundt Cake</a> by I Sugar Coat It!</li>
<li><a href="http://livforcake.com/2015/11/baileys-hot-chocolate-bundt-cake.html" target="_blank">Baileys Hot Chocolate Bundt Cake</a> by Liv for Cake</li>
<li><a href="http://www.vintagekitchennotes.com/2015/11/bourbon-hot-chocolate-bundt-cake.html" target="_blank">Bourbon Hot Chocolate Bundt Cake</a> by Vintage Kitchen Notes</li>
<li><a href="http://ibakeheshoots.com/bourbon-hot-chocolate-bundt-cake/" target="_blank">Bourbon Hot Chocolate Bundt Cake</a> by I Bake He Shoots</li>
<li><a href="http://bylelush.blogspot.co.uk/2015/11/carob-and-hot-chocolate-bundt-cake.html" target="_blank">Carob and Hot Chocolate Cake</a> by A Kingdom for A Cake</li>
<li><a href="http://www.lamejormaneradehacer.blogspot.ca/2015/11/hola-cocinillas-otro-jueves-mas-tenemos.html" target="_blank">Chocolate and Tiffany's Bundtcake</a> by La Mejor Manera</li>
<li><a href="http://basicndelicious.com/recipe/chocolate-chips-orange-bundt-cake-bundtbakers/" target="_blank">Chocolate Chips Orange Bundt Cake</a> by Basic N Delicious</li>
<li><a href="http://ilovebundtcakes.com/hot-chocolatecaramel-bundt-cake-bundtbakers/" target="_blank">Hot Chocolate & Caramel Bundt Cake</a> by I love Bundt Cakes</li>
<li><a href="http://www.terristeffes.com/2015/11/bundtbakers-hot-chocolate-bundt-with.html" target="_blank">Hot Chocolate Bundt with Godiva Glaze</a> by Our Good Life</li>
<li><a href="http://thecrumbycupcake.com/hot-chocolate-buttered-rum-bundt/" target="_blank">Hot Chocolate Buttered Rum Bundt</a> by The Crumby Cupcake</li>
<li><a href="http://www.brunchwithjoy.com/eats/hot-chocolate-habanero-bundt-cake-bundtbakers/" target="_blank">Hot Chocolate Habanero Bundt Cake</a> by Brunch with Joy</li>
<li><a href="http://adventuresinallthingsfood.blogspot.ca/2015/11/hot-chocolate-lavender-bundt-cake.html" target="_blank">Hot Chocolate Lavender Bundt Cake</a> by Adventures in All Things Food</li>
<li><a href="http://curries-shilpi.blogspot.ca/2015/11/hot-cocoa-almond-bundt-cake-bundtbakers.html" target="_blank">Hot Cocoa Almond Bundt Cake</a> by SimplyVeggies</li>
<li><a href="http://fromgatetoplate.com/2015/11/19/irish-hot-chocolate-bundt-cake-bundtbakers/" target="_blank">Irish Hot Chocolate Bundt Cake</a> by From Gate to Plate</li>
<li><a href="http://bakinginpyjamas.com/2015/11/19/kahlua-drenched-dark-hot-chocolate-bundt-cake-bundtbakers/" target="_blank">Kahlua Drenched Dark Hot Chocolate Bundt Cake</a> by Baking in Pyjamas</li>
<li><a href="http://palatablepastime.com/2015/11/19/marshmallow-hot-chocolate-bundt-cake-bundtbakers/" target="_blank">Marshmallow Hot Chocolate Bundt Cake</a> by Palatable Pastime</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.ca/2015/11/mocha-bundt-cake-for-bundtbakers.html" target="_blank">Mocha Bundt Cake</a> by A Day in the Life on the Farm</li>
<li><a href="http://loschatoschefs.blogspot.ca/2015/11/nutella-y-toffee-bundt-cake-bundtbakers.html" target="_blank">Nutella & Toffee Bundt Cake</a> by Los Chatos Chefs</li>
<li><a href="http://www.foodlustpeoplelove.com/2015/11/orange-pisco-white-chocolate-bundt.html" target="_blank">Orange Pisco White Chocolate Bundt</a> by Food Lust People Love</li>
<li><a href="http://rebekahrose.blogspot.ca/2015/11/bundtbakers-peppermint-hot-chocolate.html" target="_blank">Peppermint Hot Chocolate Bundt Cake</a> by Making Miracles</li>
<li><a href="http://www.thespicedlife.com/2015/11/peppermint-hot-chocolate-cake-bundtbakers.html" target="_blank">Peppermint Hot Chocolate Cake</a> by The Spiced Life</li>
<li><a href="http://www.tartacadabra.blogspot.ca/2015/11/pumpkin-spice-hot-chocolate-bundt.html" target="_blank">Pumpkin Spice Hot Chocolate Bundt</a> by Tartacadabra</li>
<li><a href="http://magnoliadays.com/2015/toffee-chip-hot-chocolate-pound-cake/" target="_blank">Toffee Chip Hot Chocolate Pound Cake</a> by Magnolia Days</li>
<li><a href="http://noshingwiththenolands.com/white-hot-chocolate-peppermint-bundt-bundtbakers/" target="_blank">White Hot Chocolate Peppermint Bundt</a> by Noshing With The Nolands</li>
<li><a href="http://www.mycatholickitchen.com/2015/11/white-hot-chocolate-bundt-cake-bundtbakers.html" target="_blank">White Hot Chocolate Pound Cake</a> by My Catholic Kitchen</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" src="http://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png" /></a></div>
<br />
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.<br />
<br />
Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>. <br />
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<i>Recipe adapted from <a href="http://www.phemomenon.com/chocolate-pumpkin-cake/">Phemomenon</a></i><br />
Fuente: receta adaptada de <a href="http://www.phemomenon.com/chocolate-pumpkin-cake/">Phemomenon</a><br />
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<b>Pumpkin Spice Hot Chocolate Bundt </b><br />
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<u>Ingredientes</u><br />
260 g de harina (<i>2 cups all-purpose flour</i>)<br />
50 g de cacao en polvo sin azúcar (<i>50 g unsweetened cacao powder</i>)<br />
1 cucharadita de levadura química (<i>1 teaspoon baking powder</i>)<br />
1 cucharadita de bicarbonato (<i>1 teaspoon of baking soda</i>)<br />
½ cucharadita de sal (<i>½ teaspoon salt</i>)<br />
2 cucharaditas de canela (<i>2 teaspoons ground cinnamon</i>)<br />
½ cucharadita de jengibre molido (<i>½ teaspoon ground ginger</i>)<br />
¼ cucharadita de nuez moscada (¼<i> freshly ground nutmeg</i>)<br />
Una pizca de clavo molido (<i>a pinch grounded cloves</i>)<br />
250 g de azúcar moreno oscuro (<i>250 g dark brown sugar</i>)<br />
150 g de azúcar (<i>150 g granulated sugar</i>)<br />
3 huevos (L) (<i>3 large eggs</i>)<br />
180 ml de aceite de girasol (<i>¾ cup sunflower oil</i>)<br />
425 g de puré de calabaza (<i>15 ounces pumpkin purée</i>)<br />
2 cucharaditas de vainilla (<i>2 teaspoons pure vanilla extract</i>)<br />
80 ml de nata agria (<i>⅓ cup sour cream</i>)<br />
60 g de chocolate puro en trocitos (<i>60 g dark chocolate, chopped finely</i>)<br />
<br />
Ganache de chocolate con canela - ver más abajo<br />
<i>Cinnamon Chocolate Ganache - see below </i><br />
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<u>Elaboración:</u> <br />
Precalienta el horno a 170℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> Preheat the oven at 170</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
Mezcla bien la harina, la levadura química, bicarbonato, el cacao, las especias y la sal en un cuenco mediano.<i><br />
</i><i>
<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, cacao powder, spices<span style="font-family: inherit;"></span> and salt in a medium bowl until thoroughly combined.</span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;">
cocina bate el aceite con el azúcar blanco y el azúcar moreno a
velocidad media unos 2-3 minutos hasta que obtengas una crema ligera y
suave. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno. Añade la vainilla y el puré de cabalaza y <span style="font-family: inherit;">mezcla hasta que quede todo incorporad<span style="font-family: inherit;">o</span>.</span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the oil with the granulated sugar and brown sugar on medium speed for
2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition until
incorporated. Beat in the vanilla and the pumpkin purée. </span></span></i></i></span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Con la batidora a baja velocidad, añade la mezcla de la harina en dos partes, alternándolas con la crema agria, comenzando y terminando con la <span style="font-family: inherit;">harina, y batiendo lo justo para que se combinen bien. Añade al final el chocolate en trocitos y m<span style="font-family: inherit;">é</span>zclalo con la esp<span style="font-family: inherit;">á</span>tula. </span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></i></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">With
the mixer on low, add the flour mixture (in two increments) alternately
with the sour cream, beginning and ending with the flour and beating
just until combined. Add the chopped chocolate and mix with the spatula. </span></span></i></i></span></span></i></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></i></i>Vierte la mezcla en el molde preparado, alisa la superficie, y hornea
durante 50-55 minutos, hasta que puedas clavarle un pincho de madera y
sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla,
durante unos 20 minutos; después invierte el molde para sacarlo, y déjalo enfriar por completo sobre la rejilla.<br />
<br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Pour
the batter into the prepared pan, smooth the top, and bake for about
50-55 minutes, until a cake tester inserted in the center comes out
clean. Let the cake cool in the pan on a wire rack for about 20 minutes,
the invert the cake onto the rack and let it cool completely.</span></span></i></i></span></span></i></i><br />
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<b>Ganache de chocolate con canela </b><br />
<b><i>Cinnamon Chocolate Ganache</i></b><br />
<br />
<u>Ingredient(e)s</u><br />
75 ml de nata (<i>75 ml heavy cream</i>)<br />
75 g de chocolate puro (<i>75 g dark chocolate</i>)<br />
¼ cucharadita de canela (¼<i> teaspoon grounded cinnamon</i>)<br />
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Parte el chocolate en trocitos pequeños y ponlo en un cuenco pequeño. Lleva la nata con la canela a ebullición, y después viértela sobre el chocolate. Déjalo reposar un minuto, y después comienza a mezclarlo lentamente, desde el centro, hasta obtener una ganache suave. Déjala enfriar un poco, y úsala para decorar el <i>bundt cake</i>.<br />
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<i>Chop the chocolate into fine pieces and place in a small bowl. Bring the heavy cream with the cinnamon to a boil. Put the hot cream with the chocolate and let stand for about 1 minute, then start slowly mixing the cream and chocolate from the centre until you have a smooth ganache. Let it cool for a bit and decorate the bundt cake with the ganache. </i><br />
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Por descontado, puedes adornar este <i>Pumpkin Spice Hot Chocolate Bundt</i> con nata montada, añadirle (mini)malvaviscos, y disfrutarlo en un hermoso (lluvioso ;-) ) día de otoño :-)<br />
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<i>And, of course, you can top this Pumpkin Spice Hot Chocolate Bundt with whipped cream, add some (mini)marshmallows to it and enjoy on a beautiful (rainy ;-) ) Fall day :-)</i><br />
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¡Nos vemos el mes que viene con los <i>Bundt Bakers</i>!<br />
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See you again next month with the Bundt Bakers!<br />
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<span class="fsl"><br /><a href="http://noshingwiththenolands.com/" rel="nofollow nofollow" target="_blank"></a></span>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com26tag:blogger.com,1999:blog-2207282109339071815.post-57824724489929680552015-10-27T13:07:00.000+01:002015-10-27T13:15:58.197+01:00Pumpkin Spice Cupcakes - Cupcakes de Calabaza y especias<b>Pumpkin Spice Cupcakes</b><br />
<b>(Cupcakes de Calabaza y especias)</b><br />
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<i>It has been quite some time since I published here a new recipe for cupcakes. To be completely honest, I think I am in my "Bundt Cake-fase" now and I am reading and trying almost only these kind of recipes at the moment ;-) Fall is one of my favourite seasons of the year, especially with all the spices you can use in the cakes, and adding pumpkin... well, I can't seem to get enough of that</i> :-)<br />
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Hace ya bastante tiempo que no publico una receta de cupcakes aquí, en mi blog. Para ser completamente honesta, creo que en este momento estoy en una fase «Bundt-Cake», y estoy leyendo y probando solamente este tipo de recetas (y usando mis preciosos moldes de Nordic Ware ^_ ^). El otoño es una de mis estaciones preferidas, sobre todo si se trata de dulces con especias, y añadiendo calabaza... bueno, creo que nunca me aburriré de probar nuevas recetas con estos dos ingredientes ;-)<br />
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<b> </b><br />
<i>This is one of my favourite recipes for Pumpkin-with Spices- Cupcakes, which I have been making for about two years now. It is really easy to make, you don't need a mixer or anything and still you have a really nice moist cupcake (or muffin, since the batter is made in the "muffin-way"). The pumpkin purée makes sure you get an extremely moist cupcake, with lots of spices and even a touch of clove/nutmeg you can really taste. Just the way I like it :-) And yes, really a recipe to share on my blog</i> :-)<br />
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Esta es una de mis recetas favoritas de <i>cupcakes</i> de «calabaza con especias», y ya es el tercer año que los hago. Es una receta realmente sencilla, no necesitas batidora ni nada, y el resultado es un <i>cupcake</i> muy jugoso y rico. El puré de calabaza es la clave de un <i>cupcake</i> jugosísimo, y las especias, incluidos el clavo y la nuez moscada, le dan ese sabor intenso que a mí tanto me gusta :-) Desde luego, una receta que tiene que estar en mi blog :-)<br />
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<i>Top it with a Cinnamon Cream Cheese Frosting and you have a beautiful Fall-the-luxe Cupcake :-) Enjoy the Fall, everyone!</i><br />
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Ponles por encima un glaseado de crema de queso con canela y obtendrás unos <i>cupcakes</i> de auténtico lujo otoñal :-) ¡Disfrutad del otoño! <br />
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<i>Adapted from:</i> Peggy Porschen's Cupcakes<br />
Adaptado de: <i>Peggy Porschen's Cupcakes </i><br />
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<b>Pumpkin Spice Cupcakes </b><br />
<b>(Cupcakes de calabaza y especias)</b><br />
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<u>Ingredient(e)s</u><br />
50 g de mantequilla (<i>50 g butter</i>)<br />
150 g puré de calabaza (<i>150 g pumpkin purée</i>)<br />
¼ cucharadita de sal (¼<i> tsp salt</i>)<br />
55 g de suero de mantequilla <i>(55 g buttermilk)</i><br />
165 g de azúcar moreno (<i>165 g light brown sugar</i>)<br />
2 huevos (L) (<i>2 large eggs</i>)<br />
130 g de harina (<i>130 g plain flour</i>)<br />
1¼ cucharaditas de levadura química (<i>1¼ tsp baking powder</i>)<br />
½ cucharadita de bicarbonato (<i>½ bicarbonate of soda</i>)<br />
½ cucharadita de jengibre (<i>½ tsp ground ginger</i>)<br />
¾ cucharadita de canela (<i>¾ tsp cinnamon</i>)<br />
¼ cucharadita de nuez moscada (¼<i> tsp nutmeg</i>)<br />
¼ cucharadita de clavo (<i>¼ tsp cloves</i>)<i> </i><br />
<br />
<b><i>Makes 12 cupcakes</i></b><br />
<i>Preheat the oven to 175℃ and line a 12-hole muffing tray with paper cases. </i><br />
<br />
<b>Para 12 <i>cupcakes</i></b><br />
Precalienta el horno a 175℃ y prepara un molde para 12 <i>cupcakes</i> con papeles para <i>muffins</i>. <i> </i><br />
<br />
<i>Melt the butter and let it slightly cool. Place the buttermilk, pumpkin, salt and sugar in a large bowl, and using a balloon whisk, mix well by hand. One at a time, add the eggs, whisking well. </i><br />
<br />
Funde la mantequilla y déjala enfriar un poco. Pon el puré de calabaza, el azúcar moreno, sal y suero de mantequilla en un bol grande y, usando las varillas a mano, mézclalo todo. Añade los huevos de uno en uno, mezclando bien. <br />
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<i>Sift together the flour, baking powder, bicarbonate and the spices. Lightly whisk the flour mix into the pumpkin mixture in two batches. Add the melted butter and gently incoporate until <u>just</u> mixed. Fill the cases until two-thirds full.</i><br />
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Tamiza juntas la harina, el levadura química, el bicarbonato y las especias. Añade en dos fases esta mezcla a la de puré de calabaza, batiendo ligeramente con las varillas. Añade la mantequilla fundida y mezcla suavemente. Rellena los moldes hasta los dos tercios. <br />
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<i>Bake for about 15-20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. A skewer inserted in the center of the cupcake should out come clean.</i><br />
<br />
Hornea durante 15-20 minutos, dependiendo del horno. Los <i>cupcakes</i> estarán listos cuando la superficie esté dorada y reaccione elásticamente al tocarla. Un pincho de madera clavado en el centro del <i>cupcake</i> debe salir limpio.<i> </i><br />
<br />
<i>Let the cupcakes cool for a few minutes in their tray before placing them on a wire rack to cool completely. </i><br />
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Déjalos enfriar durante unos minutos en la bandeja, antes de sacarlos y dejarlos enfriar completamente sobre una rejilla.<br />
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<b><i>Cinnamon Cream Cheese Frosting</i></b><br />
<b><i>Glaseado de crema de queso y canela </i></b><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">75 g de mantequilla <i>(75 g butter, room temperature)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">150 g de azúcar glas <i>(150 g icing sugar)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">1 cucharadita de canela <i>(1 tsp cinnamon)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">150 g de crema de queso, tipo </span></span></span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Philadelphia</span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(150 g cream cheese)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i> cucharadita de vainilla<i> (</i></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">½ teaspoon of vanilla extract)</span></span></span></span></i><br />
<br />
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Bate la mantequilla con el azúcar glas, hasta que quede una <span style="font-family: inherit;">mezc<span style="font-family: inherit;">la </span></span>ligera y cremosa. Añade la canela <span style="font-family: inherit;">y el extracto de vainilla, y bate hast<span style="font-family: inherit;">a que queden incorporados. Añade <span style="font-family: inherit;">la crema de queso y bate durante unos minutos más<span style="font-family: inherit;"> hasta que obtenga una crema ligera y cremosa.</span></span></span></span></span></span></span></span><i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Beat
the butter with the icing sugar light and fluffy. Add the cinnamon and the
vanilla extract, beat until incorporated. Add the cream cheese and beat
for some minutes more until you have a really light and fluffy frosting. </span></span></span></span></i> </i><br />
<i> </i> <br />
<br />Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com2tag:blogger.com,1999:blog-2207282109339071815.post-43526494034266171562015-10-15T08:00:00.000+02:002016-12-19T21:53:56.049+01:00Vanilla Chai Honey Latte Bundt (#BundtBakers) <b>Vanilla Chai Honey Latte Bundt (#BundtBakers) </b>
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¿Qué os parecería un <i>bundt cake</i> con vainilla y especias <i>Chai</i>, glaseado con crema de queso con miel de azahar, y decorado con panal de miel (hecho de caramelo)?<br />
Me imagino que lo mismo que a mí: ¡me apunto YA! ;-)<br />
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<i>How about a Bundt Cake with vanilla and Chai spices, topped with a cream cheese frosting with orange blossom honey and decorated with honeycomb?</i><br />
<i>Well, your answer is probably the same as mine ;-) YES, that would make a GREAT bundt cake!</i><br />
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El tema de este mes para los <i>Bundt Bakers</i> no planteaba una elección difícil :-) Laura, de <a href="http://bakinginpyjamas.com/">Baking in Pyjamas</a>, propuso el tema «Bebidas: haz un <i>bundt cake </i>basado en tu bebida favorita, ya sea una sencilla taza de té, un café, café <i>latte</i>, moca, <i>chai latte</i>, te o café aromatizados, zumo, cóctel, <i>smoothie</i>... Ponte creativo/a y convierte cualquier bebiad en un bizcocho». Inmediatamente pensé en mi adorado <i>Chai Tea Latte</i> :-)<br />
El año pasado probé una receta para un <i>layer cake</i> <i>chai</i> y, aunque me gustó, me quedé con la idea de que tenía que ser posible acentuar el sabor especiado <i>chai</i> un poco ;-) Así que, esta vez, en logar de usar bolsitas de té negro-<i>chai</i> para la receta, usé el ingrediente definitivo: <a href="http://www.yogitea.com/nl/product/classic-chai/" target="_blank">Classic Chai Yogi Tea</a>, que no lleva té negro, sólo especias para hacer una infusión muy sabrosa (e intensa). También lo dejé en infusión mucho tiempo, pero probablemente una hora sería suficiente, si quieres acelerar un poco la cosa.<br />
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<i>This month's theme for the Bundt Bakers was not a difficult one to choose from :-) Laura, from <a href="http://bakinginpyjamas.com/">Baking in Pyjamas</a> proposed as theme "Beverages" - <span class="fsl"> Base your Bundt on your favourite beverage, whether
it's a simple cup of tea, a coffee, latte, mocha, chai latte, flavored
tea or coffee, fruit juice, cocktail or smoothie. Get creative and turn any kind of beverage into a cake". I had to think right away of my favourite cup of Chai Tea Latte :-) </span></i><br />
<i><span class="fsl">Last year I</span> tried a recipe for a Chai Layer Cake and although I wasn't disappointed, I thought that it had to be possible to spice up the Chai a bit ;-) So this time, instead of using teabags with black tea and chai spices, I used the "real stuff", the <a href="http://www.yogitea.com/nl/product/classic-chai/">Classic Chai YogiTea</a>, which has no black tea at all, it is just spices to make a very tasteful (and quite strong) herbal tea with. I also let it infuse quite some time, but I think that about an hour will be long enough if you want to speed up the baking a bit.</i><br />
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¡Y sí, esta vez el sabor sí que era el de un auténtico <i>bundt-cake chai</i>! El bizcocho tenía una miga muy suave y fina, y el azúcar moreno oscuro le dio este precioso color :-)<br />
El sabor era exactamente lo que esperarías de un <i>chai</i>, pero no demasiado fuerte, exactamente como me gusta a mí :-) El glaseado de crema de queso con la miel de azahar combinaba perfectamente con él, y el panal... bueno, sólo por adornar y por divertirme ;-) Así que puedes prescindir de él, si quieres. Pero como este <i>bundt</i> era para nuestros queridos amigos Esther y David, que vinieron a presentarnos a su precioso bebé, ¡tenía que ser un bundt festivo a tope! :-D<br />
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And yes, this time it was a REAL CHAI Bundt Cake! The cake has a really soft and fine crumb, and with the dark brown sugar it gets this beautiful colour :-) The taste is really chai, but not too strong, just the way I like it :-) The cream cheese frosting with the orange blossom honey combines really well, and the honeycomb... well that is just for fun ;-) So, you can leave that part out. But since this Bundt Cake was for our dear friends Esther & David who came for their first visit with their beautiful little baby-boy, it had to be an "all the way celebrating" bundt cake!<br />
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<a href="http://1.bp.blogspot.com/-2w-R6B8Tf4Y/VhTVMbEei4I/AAAAAAAACyU/lm749_fQvVo/s1600/VanillaChaiHoneyLatteBundt1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-2w-R6B8Tf4Y/VhTVMbEei4I/AAAAAAAACyU/lm749_fQvVo/s400/VanillaChaiHoneyLatteBundt1.JPG" width="270" /></a></div>
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¡Espero que os guste la receta! Y, por descontado, todas las deliciosas recetas del talentoso grupo de <i>Bundt Bakers</i>, aquí debajo :-) ¡Y gracias, Laura, por el estupendo tema, me ha encantado!<br />
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I hope you enjoy the recipe! And of course, all the delicious recipes of the talented group of Bundt Bakers here below! :-) And thanks, Laura, for the awesome theme, I just looooved it!!<br />
<ul>
<li><a href="http://www.isugarcoatit.com/" target="_blank">Amarula Chai Latte Bundt</a> from I Sugar Coat It! </li>
<li><a href="http://thatsmyhome.com/" target="_blank">Apple Cider Bundt Cake</a> from That's My Home</li>
<li><a href="http://www.thefreshmancook.com/" target="_blank">Apple Cider Bundt cake w/ Caramelized Apples</a> from The Freshman Cook</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/" target="_blank">Apple Cider Bundt Cake</a> from A Day in the Life on the Farm</li>
<li><a href="http://sewyoucancook.wordpress.com/" target="_blank">Apple Cider Pound Cake</a> from Sew You Think You Can Cook</li>
<li><a href="http://www.terristeffes.com/" target="_blank">Apple Juice Spice Bundt with Caramel Apple Glaze</a> from Our Good Life</li>
<li><a href="http://livingthegourmet.com/" target="_blank">Apple Spice Latte Bundt</a> from Living the Gourmet</li>
<li><a href="http://bakinginpyjamas.com/" target="_blank">Black Forest Hot Chocolate Bundt</a> from Baking in Pyjamas</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/" target="_blank">Cava Bundt Cake</a> from La mejor manera de hacer ...</li>
<li><a href="http://janesadventuresindinner.com/" target="_blank">Chai Bundt Cake</a> from Jane's Adventures in Dinner</li>
<li><a href="http://www.basicndelicious.com/" target="_blank">Chocolate Chai Bundt Cake</a> from Basic n Delicious</li>
<li><a href="http://enlacocinadecaro.blogspot.com/" target="_blank">Chocolate Expresso Bundt Cake</a> from La Cocina de Caro</li>
<li><a href="http://eatdrinkbemighty.com/" target="_blank">Dark 'n Stormy Bundt Cake</a> from Eat, Drink, and Be Mighty</li>
<li><a href="http://brooklynhomemaker.com/" target="_blank">Earl Grey Bundt Cake with Milk and Honey Glaze</a> from Brooklyn Homemaker</li>
<li><a href="http://recipesfoodandcooking.com/" target="_blank">Hot Chocolate Bundt Cake</a> from Recipes, Food and Cooking</li>
<li><a href="http://philosophyandcake.blogspot.com/" target="_blank">Margarita Bundt Cake with Candied Limes</a> from How to Philosophize with Cake</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/" target="_blank">Mexican Hot Chocolate Rose Cake</a> from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice</li>
<li><a href="http://passionkneaded.blogspot.com/" target="_blank">Milo and Condensed Milk Bundt Cake</a> from Passion Kneaded</li>
<li><a href="http://www.bakingyummies.com/" target="_blank">Mojito Bundt Cake</a> from BakingYummies</li>
<li><a href="http://bylelush.blogspot.co.uk/" target="_blank">Orange Juice Pine Nut Bundt Cake</a> from A Kingdom for a Cake</li>
<li><a href="http://ilovebundtcakes.blogspot.com/" target="_blank">Pacharan & Apple Bundlettes</a> from I love Bundt Cakes</li>
<li><a href="http://thecrumbycupcake.com/" target="_blank">Poison Apple Bundt (Guinness & Angry Orchard)</a> from The Crumby Cupcake</li>
<li><a href="http://loschatoschefs.blogspot.com/" target="_blank">Pumpkin Coffee Bundt Cake</a> from Los Chatos Chefs</li>
<li><a href="http://livforcake.com/" target="_blank">Pumpkin Spice Latte Bundt Cake</a> from Liv for Cake</li>
<li><a href="http://www.brunchwithjoy.com/" target="_blank">Red Wine Chocolate Bundt Cake</a> from Brunch with Joy</li>
<li><a href="http://fromgatetoplate.com/" target="_blank">Root Beer Bundt Cake with Rumchata Root Beer Frosting</a> from From Gate to Plate</li>
<li><a href="http://www.foodlustpeoplelove.com/" target="_blank">Root Beer Float Bundt</a> from Food Lust People Love</li>
<li><a href="http://pattyscake-pbb.blogspot.com/" target="_blank">Tiramisu Bundt Cake</a> from Patty's Cake</li>
<li><a href="http://www.tartacadabra.blogspot.com/" target="_blank">Vanilla Chai Honey Latte Bundt</a> from Tartacadabra</li>
<li><a href="http://www.takingonmagazines.com/" target="_blank">White Chocolate and Espresso Bundt Cake with Coffee Glaze</a> from Taking On Magazines</li>
<li><a href="http://magnoliadays.com/" target="_blank">White Russian Mini Bundt Cakes</a> from Magnolia Days</li>
</ul>
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<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" src="https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png" /></a></div>
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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers" target="_blank">Pinterest Board</a>.
We take turns hosting each month and choosing the theme or ingredient.<br />
Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>.<br />
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<i><b>Vanilla Chai Honey Latte Bundt</b></i><br />
<u>Ingredient(e)s:</u><br />
230 g de mantequilla a temperatura ambiente <i>(230 g butter, at room temperature)</i><br />
270 g de harina <i>(270 g all-purpose flour)</i><br />
2 cucharaditas de levadura química <i>(2 teaspoons baking powder)</i><br />
<i>½</i> cucharadita de sal <i>(</i><i><i>½</i> teaspoon salt)</i><br />
<i>¾</i> cucharadita de canela <i>(</i><i><i>¾</i> teaspoon cinnamon)</i><br />
<i>½</i> cucharadita de cardamomo<i> (</i><i><i>½</i> teaspoon cardamon)</i><br />
1<i>½</i> cucharadita de extracto de vainilla <i>(1</i><i><i>½</i> teaspoon vanilla extract)</i><br />
200 g de azúcar blanco <i>(1 cup granulated sugar)</i><br />
110 g azúcar moreno oscuro<i> (1/2 cup dark brown sugar)*</i><br />
3 huevos (L) <i>(3 eggs L) </i><br />
1 yema de huevo <i>(1 egg yolk) </i><br />
240 ml de leche (<i>1 cup milk</i>)<br />
1 cucharada de especias <i>chai (1 teaspoon of Chai Spices)**</i><br />
3 piezas de anís estrellado<br />
*puedes sustituir el azúcar moreno oscuro por azúcar moreno común<br />
** puedes encontrar las especias <i>chai</i> en herbolarios; o usar <a href="http://www.yogitea.com/es/product/classic-chai/">YogiTea - Classic Chai </a><br />
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Glaseado de crema de queso y miel - ver más abajo<br />
<i>Honey Cream Cheese Frosting - see below</i><br />
Panal de miel - ver más abajo <i><br /></i><br />
<i>Honeycomb - see below </i><br />
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<u>Elaboración:</u><br />
Calienta la leche en un cazo y añade las especias <i>chai</i> y el anís estrellado. Cúbrela y déjala hervir suavemente durante unos diez minutos. Deja después enfriar la leche sin retirar las especias. Yo dejé la leche con las especias durante toda la noche (en el frigo), para sacarles el máximo de sabor. Si no puedes encontrar la mezcla <i>Classic Chai spices </i><i>YogiTea</i>, puedes usar bolsitas de té negro chai, aunque no dan tanto sabor.<br />
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<i>Heat the milk in a sauce pan and add the Chai spices. Let simmer covered for about ten minutes, and after that let the milk cool with the spices still inside the milk. I have let the milk infused during the whole night (in the fridge) to give it a maximum flavour boost :-) If you can't find the Classic Chai spices of YogiTea, you can also you Chai Tea bags (black tea), although they don't give that much flavour as the Classic Chai spices.</i><br />
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Precalienta el horno a 165℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<i> Preheat the oven at 165</i><i>℃.</i> <span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
Mezcla bien la harina, la levadura química, la canela, cardamomo y la sal en un cuenco mediano.<i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, cinnamon, cardamo<span style="font-family: inherit;">m</span> and salt in a medium bowl until thoroughly combined.</span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;"> cocina bate la mantequilla con el azúcar blanco y el azúcar moreno a velocidad media unos 2-3 minutos hasta que obtengas una crema ligera y suave. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno, y al final también la yema de huevo. Añade la vainilla y <span style="font-family: inherit;">mezcla hasta que quede todo incorporad<span style="font-family: inherit;">o</span>.</span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the paddle attachment, beat
the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, and then the egg yolk, beating well after each addition until incorporated. Beat in the vanilla. </span></span></i></i></span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Con la batidora a baja velocidad, añade la mezcla de la harina en dos partes, alternándolas con la lech<span style="font-family: inherit;">e</span> <i>chai</i>, comenzando y terminando con la <span style="font-family: inherit;">harina, y batiendo lo justo para que se combinen bien.</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></i></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">With the mixer on low, add the flour mixture (in two increments) alternately with the Chai milk, beginning and ending with the flour and beating just until combined. </span></span></i></i></span></span></i></i><br />
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Vierte la mezcla en el molde preparado, alisa la superficie, y hornea durante 50-60 minutos, hasta que puedas clavarle un pincho de madera y sacarlo limpio. Deja el bizcocho enfriar en el molde, sobre una rejilla, durante unos 15 minutos, y después invierte el molde para sacarlo del molde, y déjalo enfriar por completo sobre la rejilla.<br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Pour the batter into the prepared pan, smooth the top, and bake for about 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about <span style="font-family: inherit;">15</span> minutes, the invert the cake onto the rack and let it cool completely. </span></span></i></i></span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Remata el bizcocho con el glaseado de <span style="font-family: inherit;">c</span>rema de queso y miel, vierte un poco de miel por encima, y d<span style="font-family: inherit;">ec<span style="font-family: inherit;">óralo con trozos de pa<span style="font-family: inherit;">nal (ver más abajo).</span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span></i></i></span></span></i></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Put the Honey Cream Cheese Frosting onto the cake, drizzle some honey over the frosting and decorate<span style="font-family: inherit;"> </span>with pieces of honeycomb. </span></span></i></i></span></span></i></i><br />
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<a href="http://2.bp.blogspot.com/-PT36kqXrVzk/VhTVMBbWx_I/AAAAAAAACyM/WHOYDfkblOw/s1600/VanillaChaiHoneyLatteBundt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://2.bp.blogspot.com/-PT36kqXrVzk/VhTVMBbWx_I/AAAAAAAACyM/WHOYDfkblOw/s400/VanillaChaiHoneyLatteBundt.JPG" width="400" /></a></div>
<span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><span style="text-align: justify;">Glaseado de crema de queso a la miel / Honey Cream Cheese Frosting </span></span></b></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">75 g de mantequilla <i>(75 g butter, room temperature)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">110 g de azúcar glas <i>(110 g icing sugar)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">1 cucharada de miel de azahar <i>(1 teaspoon of orange blossom honey)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">125 g de crema de queso, tipo <i>Philadelphia</i> <i>(125 g cream cheese)</i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><i>½</i> cucharadita de vanilla<i> (</i></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">½ teaspoon of vanilla extract)</span></span></span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Bate la mantequilla con el azúcar glas, hasta que quede una <span style="font-family: inherit;">mezc<span style="font-family: inherit;">la </span></span>ligera y cremosa. Añade la miel <span style="font-family: inherit;">y el extracto de vainilla, y bate hast<span style="font-family: inherit;">a que queden incorporados. Añade <span style="font-family: inherit;">la crema de queso y bate durante un minuto más<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Beat the butter with the icing sugar light and fluffy. Add the honey and the vanilla extract, beat until incorporated. Add the cream cheese and beat for about 1 minute more. </span></span></span></span></i><br />
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<b><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Panal de miel / Honey<span style="font-family: inherit;">c</span>omb</span></span></span></span></b><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">80 g de mante<span style="font-family: inherit;">quilla (80 g butter)</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">160 g de azúcar blanco <span style="font-family: inherit;">(160 g caster sugar)</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">8<span style="font-family: inherit;">0</span> g de <span style="font-family: inherit;">jarabe de ma<span style="font-family: inherit;">í</span>z<span style="font-family: inherit;"> Karo (80 g golden syrup)</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucharaditas<span style="font-family: inherit;"> de bicarbonato (2 teaspoons <span style="font-family: inherit;">baking<span style="font-family: inherit;"> soda)</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Cubre una bandeja de hornear con papel de hornear. Pon todos lo<span style="font-family: inherit;">s ingredientes, salvo el bicarbonato, en un cazo, y caliént<span style="font-family: inherit;">alos a fuego suave hasta que se fundan. Después calienta despacio</span></span> hasta que hierva. D<span style="font-family: inherit;">éjalo hervir suavemente hasta que adquiera el color durado de un panal de miel. Si empieza a <span style="font-family: inherit;">coger más color <span style="font-family: inherit;">en un lado que en otro, dale una vuelta con una cuchara, ¡pero no batas ni remuevas<span style="font-family: inherit;"> </span>la mezcla</span></span>!</span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Line a baking tray with non-stick baking <span style="font-family: inherit;">paper. Place all the ingredients ex<span style="font-family: inherit;">cept the baking soda in a pan over a low heat to mel<span style="font-family: inherit;">t, then very slowly bring to<span style="font-family: inherit;"> the boil. Boil gently until the mix<span style="font-family: inherit;">ture turns a deep golden honeycomb color. If it starts to colour quicker on one side then <span style="font-family: inherit;">give the mixture a swirl, don't stir!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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Cuando tengas el color deseado (en unos 5-7 minutos), retira el cazo del fuego, y añade el bicarbonato, removiendo suavemente (hará que la mezcla crezca). Vierte la mezcla sobre la bandeja cubierta de papel, y déjalo enfriar tranquilamente. Cuando el caramelo esté frío y duro, rómpelo en trozos, y consérvalos en un recipiente hermético hasta que vayas a usarlos.<br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Once <span style="font-family: inherit;">a golden color has been achieved (about after 5-7 minutes), remove the pan from the heat and add the baking soda and stir in gently- it will cause the mixture to expand. Pour into the tray and leave to cool and set. Break into chunks and store in an airtight container until needed.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<a href="http://1.bp.blogspot.com/-CFb1GZ2U6Ts/VhTVMa3C-SI/AAAAAAAACyY/yDjds0J8uKg/s1600/VanillaChaiHoneyLatteBundt2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-CFb1GZ2U6Ts/VhTVMa3C-SI/AAAAAAAACyY/yDjds0J8uKg/s400/VanillaChaiHoneyLatteBundt2.JPG" width="270" /></a></div>
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">¡Nos vemos el mes que viene con los<span style="font-family: inherit;"> </span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Bundt Bakers</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">See you again next month <span style="font-family: inherit;">with the Bundt Bakers!</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com23tag:blogger.com,1999:blog-2207282109339071815.post-2108740164354131102015-09-17T08:00:00.000+02:002016-11-21T10:46:01.724+01:00Mexican Chocolate S'more Bundt Cake (#BundtBakers) <b>Mexican Chocolate S'more Bundt Cake (#BundtBakers) </b><br />
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<a href="http://4.bp.blogspot.com/-f1KHtz70rCE/VfkvRYj5TuI/AAAAAAAACxc/sSIYrtQPE_Q/s1600/MexicanChocolateSMoreBundt3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://4.bp.blogspot.com/-f1KHtz70rCE/VfkvRYj5TuI/AAAAAAAACxc/sSIYrtQPE_Q/s400/MexicanChocolateSMoreBundt3.JPG" width="400" /></a></div>
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¡Aquí estamos de nuevo, horneando para el grupo <i>Bundt Bakers</i>! El tema para septiembre era, al menos para mí, un auténtico desafío: "Creative S'Mores", organizado por Lauren, de <span class="fsl"><a href="http://fromgatetoplate.com/">From Gate to Plate.</a></span><br />
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<i>And yes, baking again for the Bundt Bakers group! The September theme was quite a challenge for me; "Creative S'Mores", hosted by Lauren <span class="fsl"><a href="http://fromgatetoplate.com/">From Gate to Plate.</a></span></i><br />
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Para ser completamente honesta, en mi vida había comido un <i><a href="https://es.wikipedia.org/wiki/S'more" target="_blank">s'more</a></i>, así que la idea de inventarme un "<i>s'more</i> creativo" me sonaba a chino ;-)<br />
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<i>To be completely honest with you, I have never eaten an s'more in my whole life, haha, and so the idea of even thinking of a "creative s'more" didn't ring any bells at all ;-)</i><br />
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Pero si hay algo que a mí me encantan, son los desafíos ;-) y, además, Laura nos ayudó proporcionándonos algunos enlaces con ideas para esos <i>s'mores</i> <i>creativos.</i> Así que, Lauren, ¡muchas gracias por este tema tan divertido e imaginativo!<i><br /></i><br />
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<i>But I love a challenge and, besides, Lauren did give us some help with providing us with some links with ideas for creative s'more's :-) So thank you Lauren for this very fun and creative theme!!</i><br />
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Después de leer todas las posibilidades imaginables (e inmediatamente sentir la necesidad de unas buenas <i>nubes</i> de vainilla), decidí hacer algo con chocolate mexicano. Me encanta la combinación de chocolate con canela, y también soy adicta al chocolate con chile con una taza de té :-) Como además sentía la necesidad de aportar un toque personal, decidí no limitarme al glaseado de <i>nubes</i>, añadiendo una capa extra de dulce de leche especiado. De esta manera quedaba "mucho más" mexicano :-)<br />
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<i>After reading all the possibilities (and instantly longing for some really good vanilla marshmallows ^_ ^) I decided to do something with the Mexican Chocolate. I love the combo of chocolate and cinnamon, and also love to eat chile-chocolate with my cup of tea ;-) Since I thought I had to add at least one (small ;-) ) creative touch of myself I decided to, instead of using only the Marshmallow Frosting, add an extra layer of spiced dulce de leche. Making it in this way "really" mexican :-)</i><br />
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De modo que la elaboración de este mes implica un montón de pasos: hornear las galletas de migas para el acabado; hornear el <i>bundt cake</i> de chocolate mexicano; preparar el dulce de leche especiado; y elaborar el glaseado de nubes. Y por supuesto, juntarlo todo, hacer fotos, y cortar un trozo bien hermoso para disfrutarlo en el (todavía bien soleado) jardín :-)<br />
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<i>So, lots of steps this month for the recipe :-) Baking the graham cracker cookie crumble for on top. Baking the Mexican Chocolate Bundt Cake. Preparing the spiced dulce de leche and the Marshmallow Frosting. And of course assembling everything and taking a big slice to enjoy in the (still very sunny Spanish) garden :-)</i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Aquí está la lista de participantes con sus <i>bundts</i><span style="font-family: inherit;"> del</span> tema de septiembre, <span style="font-family: inherit;"><span style="font-family: inherit;">"</span><i>Creative S'mores Bundt Cakes</i><span style="font-family: inherit;">"</span></span>: </span></span><i><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Here are September's </span></span></i></i></i><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>“Creative S'mores</i>” themed Bundt Bakers<span style="font-family: inherit;">:</span></span></span></i></i></i><br />
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<li><a href="http://www.thefreshmancook.com/2015/09/autumn-bundt-cakebundtbakers.html" target="_blank">Autumn Bundt Cake</a> by The Freshman Cook</li>
<li><a href="http://www.takingonmagazines.com/caramel-apple-smores-bundt-cake-bundtbakers/" target="_blank">Caramel Apple S'mores Bundt</a> by Taking on Magazines</li>
<li><a href="http://passionkneaded.blogspot.com/2015/09/carrot-graham-mini-bundts-with-white.html" target="_blank">Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze</a> by Passion Kneaded</li>
<li><a href="http://basicndelicious.com/recipe/chocolate-bundt-with-marshmallow-graham-filling-bundtbakers/" target="_blank">Chocolate Bundt with Marshmallow Graham Filling</a> by Basic N Delicious</li>
<li><a href="https://sewyoucancook.wordpress.com/2015/09/17/bundtbakers-creative-smores/" target="_blank">Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling</a> by Sew You Think You Can Cook</li>
<li><a href="http://bakinginpyjamas.com/2015/09/17/cookie-crumble-peanut-butter-smore-bundt-bundtbakers/" target="_blank">Cookie Crumble Peanut Butter S'more Bundt Cake</a> by Baking in Pyjamas</li>
<li><a href="http://www.caliscuisine.com/2015/09/deconstructed-smore-bundt-cake.html" target="_blank">Deconstructed S'more Bundt Cake</a> by Cali's Cuisine</li>
<li><a href="http://magnoliadays.com/2015/graham-cracker-bundt-cake-smores/" target="_blank">Graham Cracker Bundt Cake S'mores</a> by Magnolia Days</li>
<li><a href="http://www.foodlustpeoplelove.com/2015/09/graham-cracker-bundt-chocolate-ganache-marshmallow-frosting.html" target="_blank">Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting</a> by Food Lust People Love</li>
<li><a href="http://www.terristeffes.com/2015/09/creative-smores-cakes-bundtbakers.html" target="_blank">Graham Cracker Peanut Butter Bundt with Marshmallow Topping</a> by Our Good Life</li>
<li><a href="http://livforcake.com/2015/09/inside-out-smores-bundt-cake.html" target="_blank">Inside Out S'mores Bundt Cake</a> by Liv for Cake</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2015/09/key-lime-smore-bundt-cake-bundtbakers.html" target="_blank">Key Lime S'more Bundt Cake</a> by Patty's Cake</li>
<li><a href="http://www.tartacadabra.blogspot.com/2015/09/mexican-chocolate-smore-bundt-cake.html" target="_blank">Mexican Chocolate S'more Bundt Cake</a> by Tartacadabra</li>
<li><a href="http://ibakeheshoots.com/nutella-glazed-smore-bundt-cake-bundtbakers/" target="_blank">Nutella Glazed S'more Bundt Cake</a> by I Bake He Shoots</li>
<li><a href="http://www.brunchwithjoy.com/eats/nutella-smores-bundt-cake/" target="_blank">Nutella S'mores Bundt Cake</a> by Brunch with Joy</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/09/oreo-grasshopper-smore-bundt-for.html" target="_blank">Oreo Grasshopper S'more Bundt</a> by A Day in the Life on the Farm</li>
<li><a href="http://loschatoschefs.blogspot.com/2015/09/pretzels-crown-in-smore-bundt-cake.html" target="_blank">Pretzels Crown in a S'more Bundt Cake</a> by Los Chatos Chefs</li>
<li><a href="http://livingthegourmet.com/2015/09/bundtbakers-pumpkin-smores-bundt.html" target="_blank">Pumpkin S'mores Bundt</a> by Living the Gourmet</li>
<li><a href="http://philosophyandcake.blogspot.com/2015/09/pumpkin-smores-bundt-cake-bundtbakers.html" target="_blank">Pumpkin S'mores Bundt Cake</a> by How to Philosophize with Cake</li>
<li><a href="http://rebekahrose.blogspot.ca/2015/09/bundtbakers-smoreo-caramel-bundt-cake.html" target="_blank">S'moreo Caramel Bundt Cake</a> by Making Miracles</li>
<li><a href="http://fromgatetoplate.com/2015/09/17/smores-bundt-cake-bundtbakers/" target="_blank">S'mores Bundt Cake</a> by From Gate to Plate</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2015/09/s-bundt-cake.html" target="_blank">S'mores Bundt Cake</a> by La mejor manera de hacer</li>
<li><a href="http://www.ilovebundtcakes.blogspot.com/2015/09/smores-bundt-cake-bundtbakers.html" target="_blank">S'mores Bundt Cake</a> by I Love Bundt Cakes</li>
<li><a href="http://www.thespicedlife.com/2015/09/smores-graham-cracker-bundt-cake.html" target="_blank">S'mores Graham Cracker Bundt Cake</a> by The Spiced Life</li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/salted-marshmallow-and-graham-crack-smore-bundt-cake-bundtbakers/" target="_blank">Salted Marshmallow and Graham Crack S'more Bundt Cake</a> by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice</li>
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<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
our of lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers/">Pinterest board</a>. We take turns hosting each month and choosing the theme/ingredient. </i><br />
<i>Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.</i></span></span></span></i></i></i><br />
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<b><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Mexican Chocolate S'more Bundt Cake </span></span></span></b><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><u>Ingredient(e)s</u></span></span><span style="font-family: inherit;"> </span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">75 <span style="text-align: justify;">g de polvo de cacao (<i><span style="font-family: inherit;">¾</span> cup cacao powder</i>)</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">50 g de chocolate negro (<i>2 ounces of bittersweet chocolate</i>) </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">180 ml de agua <span style="font-family: inherit;">hirviendo</span> (¾<i> cup of boiling water</i>) </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">200 g de azúcar blanco (<i>1 cup granulated sugar</i>) </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">220 g de azúcar moreno oscuro (<i>1 cup packed brown sugar</i>) </span></span><br /><span style="font-family: inherit;"><span style="text-align: justify;">210 g de harina </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>(<span style="font-family: inherit;">210</span> g all-purpose flour)</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"></span></span></span></span></span></i></span></span></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">1 </span></span></span></span></span></i></span></span></i><span style="font-family: inherit;"><span style="text-align: justify;">cucharadita de levadura química</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">1 </span></i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;">teaspoons baking powder)</span></span></i></i><br /><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">2 </span></span></span></span></span>cucharaditas de bicarbonato</span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> (2 teaspoon of baking soda) </span></span></i><br />
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de sal</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon salt)</span></span></i></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;">1</span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ cucharadita de canela</span></span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (1</span></span></span></span></span></span></span></span></span></span></i></i></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ teaspoon of cinnamon)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ cucharadita de chile en polvo (</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i>½ teaspoon of ancho chile powder</i>)</span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">240 ml <span style="font-family: inherit;">de <a href="https://es.wikipedia.org/wiki/Suero_de_mantequilla" target="_blank">suero de mantequilla</a></span> (<i>1 cup buttermilk</i>)<br />
2 <span style="font-family: inherit;"><span style="text-align: justify;">huevos (L)</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">2</span> eggs, large)</i></span></span></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></span></span></i></i><br /><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">2½</span></span></span> </span></span><span style="font-family: inherit;"><span style="text-align: justify;">cucharaditas de esencia de vainilla</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> de Nielsen-Massey <i>(2</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> </span></span></i> teaspoon Nielsen-Massey vanilla extract)</i></span></span></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">120 ml de </span>aceite vegetal</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (</span></span></span></span></span></i></i></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ cup of vegetable oil)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b>(Spiced) </b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b>Dulce de <span style="font-family: inherit;">l</span>eche</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b> (especiado)</b> (ver más abajo / <i>see below</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b><br /></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b>Graham Cracker Cookie Crumble</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (ver más abajo / <i>see below</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b>Glaseado de nubes <span style="font-family: inherit;">/ </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><b>Marshm<span style="font-family: inherit;">a</span>llow Frosting</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></i> </span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (ver más abajo / <i>see below</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<u><br /></u>
<u><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Elabor<span style="font-family: inherit;">ación:</span></span></span></span></u><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Pre<span style="font-family: inherit;">calienta el horno a </span>175<span style="font-family: inherit;">℃</span>. Engrasa e<span style="font-family: inherit;">l interio<span style="font-family: inherit;">r de un molde grande para <i>bundt cakes</i></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">.</span></span></span> </span></span><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;">℉</span> (175<span style="font-family: inherit;">℃</span>). Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span></i></span></span></span></span><br />
<br />
Pon el chocolate en un cuenco pequeño. Vierte encima el agua hirviendo y remueve hasta que el chocolate se funda por completo. Déjalo enfriar a temperatura ambiente.<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">Put the chocolate in a small bowl. Pour the boiling water </span><span style="font-family: inherit;">over it and whisk until the chocolate has completely melted. Let co<span style="font-family: inherit;">ol to room temp<span style="font-family: inherit;">erature. </span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">En un cuenco grand<span style="font-family: inherit;">e, mezcla bien <span style="font-family: inherit;">los dos tipos de azúcar, la harina, el cacao en polvo, la levad<span style="font-family: inherit;">ura química y el chile en polvo<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Whisk the sugar, b<span style="font-family: inherit;">rown sugar, flo<span style="font-family: inherit;">ur<span style="font-family: inherit;">, cacao powder, <span style="font-family: inherit;">ba<span style="font-family: inherit;">king soda, baking powder, salt, cinnamon and chile powder in a large bowl <span style="font-family: inherit;">until tho<span style="font-family: inherit;">roughly combined. </span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">En el cuenco de tu batidora (con las varillas) mezcla el suero de mantequilla con los huevos, el aceite vegetal y el chocolate fundido a baja velocidad, hasta que esté todo bien <span style="font-family: inherit;">combinado.</span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In the bowl of your <span style="font-family: inherit;">mixer (whisk attach<span style="font-family: inherit;">ment) whisk the buttermilk with the eggs, vanilla, vegetable oi<span style="font-family: inherit;">l and melted chocolate on low speed until <span style="font-family: inherit;">thoroughly combined. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Siguiendo a baja velocidad, añade los ingredientes secos a los húmedos, y sigue batiendo hasta que esté todo bien mezclado. Incrementa después la velocidad un punto (a "medi<span style="font-family: inherit;">a-baja"), y sigue batiendo durante unos tres minutos.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">With the mixer on low, gradually add the dry ingredients to the wet ingredients and whisk until all the dry ingredients have been incorporated, incread the speed to medium-low and mix for about 3 minutes. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Vierte la mezcla en el molde preparado, y h<span style="font-family: inherit;">o</span>rnea durante 45-50 minutos, hasta que puedas pinchar el <i>bundt</i> con un pincho de madera y sacarlo limpio. Déjalo después esfriar en el molde sobre una rejilla durante 20 minutos, y después vuel<span style="font-family: inherit;">ca el molde sobre la rejilla para extraer el bundt, y déjalo enfriar del todo.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pour the batter in the prepared pan, and bake for about 45-50 minutes, <span style="font-family: inherit;">until the cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then invert the cake onto the rack and let it cool completely<span style="font-family: inherit;">. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;">Vierte por enc<span style="font-family: inherit;">ima del <i>bundt</i> el dulce de leche. Añade el glaseado de nubes y <span style="font-family: inherit;">las galletas de migas en trozos medianos... ¡y disfruta!</span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pour the warm sp<span style="font-family: inherit;">iced dulce de leche over the cooled cake. Add the <span style="font-family: inherit;">Marsh<span style="font-family: inherit;">m<span style="font-family: inherit;">a</span>llow Frosting and the Graham <span style="font-family: inherit;">Cookie Crumble in large pieces. And enjoy! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Normalmente el glaseado de nubes <span style="font-family: inherit;">no dura más de un día. En este caso duró bien a gusto dos días en el frigo sin empezar a "fundirse"</span> :-)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Normally the Marsh<span style="font-family: inherit;">m<span style="font-family: inherit;">a</span>llow Frosting only h<span style="font-family: inherit;">olds up for about a day<span style="font-family: inherit;">. In this case it lasted <span style="font-family: inherit;">a bit lon<span style="font-family: inherit;">ger without start<span style="font-family: inherit;">ing to "melt"<span style="font-family: inherit;"> in the fridge<span style="font-family: inherit;">, 2 days :-)</span></span></span></span></span></span></span></span> </span></span></span></span></span> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span><br />
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<a href="http://2.bp.blogspot.com/-u8iM22YRBkY/VfkvOqZ3HyI/AAAAAAAACxM/XCVQC37UadY/s1600/MexicanChocolateSMoreBundt1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://2.bp.blogspot.com/-u8iM22YRBkY/VfkvOqZ3HyI/AAAAAAAACxM/XCVQC37UadY/s400/MexicanChocolateSMoreBundt1.JPG" width="400" /></a></div>
<br />
<i><b><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Graham C<span style="font-family: inherit;">racker Cookie Crumble</span> </span></span></span></span> </span></span></span></span></span></span></span> </span></span></span></span></span></span></span></b></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">15<span style="font-family: inherit;">0 g de galletas tipo <i>digestive</i> (<span style="font-family: inherit;"><i><span style="font-family: inherit;">6</span> ounces of graham crackers</i>)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">3 cucharadas de azúcar moreno (<i>3 table</i><span style="font-family: inherit;"><i>spoons of </i><span style="font-family: inherit;"><i>sugar</i>)</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">una pizca de canela (<i>a pinch of cinnamon</i>) </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">100 g de mantequilla<span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span>(<i>8 tablespoons of butter</i>)</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Precalie<span style="font-family: inherit;">nta el horno a 175</span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">℃. F<span style="font-family: inherit;">unde la mantequilla. Po<span style="font-family: inherit;">n las galletas digestive en la picadora, y mu<span style="font-family: inherit;">élelas hasta <span style="font-family: inherit;">obtener migas finas. Añade el azúcar, la canela y la m<span style="font-family: inherit;">antequilla fundida, y dale un buen p<span style="font-family: inherit;">ulso de picadora para mezclarlo todo bien.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Extiende la mezcla sobre una bandeja de horno cubierta de papel de hornear<span style="font-family: inherit;">, y espolvoréala con un poco de canela y azúcar. Hornéalo 10 a 15 minutos, hasta q<span style="font-family: inherit;">ue los bordes se doren. Déjalo enfriar por <span style="font-family: inherit;">completo y mant<span style="font-family: inherit;">én <span style="font-family: inherit;">e<span style="font-family: inherit;">l <i>crumble</i> en una bolsa herméticamente cerrada hasta que vayas a usarlo.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Preheat the oven at 175</span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">℃</span></span></span></span></span></span></span></span></span>. Melt the butter. Put the graham crackers in a <span style="font-family: inherit;">food processor, and grind until find crumbs. Add the sugar, cinnamon and </span>melted butter and give a good pulse to put everything together. </span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lay the cookie crumble on the baking tray (with <span style="font-family: inherit;">non grease paper), and sprinkle with a bit of cinnam<span style="font-family: inherit;">on and <span style="font-family: inherit;">(granulated) sugar. Bake for about 10-15 minutes, until the edges turn golden brown. Let cool completely and keep in an airtight bag until <span style="font-family: inherit;">you are going to use them. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">(Spi<span style="font-family: inherit;">ced) Dulce de Leche (Especiado)</span></span></span></span></span></span></span></span></b></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">120 ml de nata (</span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> cup </i><span style="font-family: inherit;"><i>heavy cream</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">110 g de az<span style="font-family: inherit;">úcar moren<span style="font-family: inherit;">o oscuro (</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i> cup dark brown sugar</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">60 ml <span style="font-family: inherit;"><span style="font-family: inherit;">de leche condensada</span> <span style="font-family: inherit;">(<i><span style="font-family: inherit;">¼</span> cup</i><span style="font-family: inherit;"><i> condensed milk</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">¼</span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <span style="font-family: inherit;">cucharadita de canela (</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">¼</span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i> teaspoon cinnamon</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">⅛</span> cucharadita de <span style="font-family: inherit;">chile en <span style="font-family: inherit;">polvo</span></span> (<i><span style="font-family: inherit;">⅛</span> teaspoon ancho chile powder</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">¼</span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <span style="font-family: inherit;">cucharadita de sal (</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">¼</span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> teaspoon salt</i>)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mezcla la <span style="font-family: inherit;">nata y el azúcar en un cazo <span style="font-family: inherit;">mediano y llévalo a ebullición, <span style="font-family: inherit;">removiendo </span>hasta que el azúcar se haya disuelto. <span style="font-family: inherit;">Déjalo hervir, <span style="font-family: inherit;">removiendo</span> de vez en cuando durant<span style="font-family: inherit;">e un<span style="font-family: inherit;">os 5 minutos, hasta que la mezcla se haya <span style="font-family: inherit;">espesado un poco. <span style="font-family: inherit;">Añade la leche condensada <span style="font-family: inherit;">removiendo, y añade despu<span style="font-family: inherit;">eś a la </span>mezcla<span style="font-family: inherit;"> la canela, el chile en polvo y la sal, rem<span style="font-family: inherit;">oviendo bien para que se mezcle todo</span>. <span style="font-family: inherit;">Usa la mezcla</span> inmediatamente para que sea fácil verterl<span style="font-family: inherit;">a</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Com<span style="font-family: inherit;">bine the heavy cream <span style="font-family: inherit;">and the dark brown su<span style="font-family: inherit;">gar in a medium saucepan and brin<span style="font-family: inherit;">g to boil<span style="font-family: inherit;">, stirring until the sugar has dissolved. Continue to boi<span style="font-family: inherit;">l, stirring occasionall<span style="font-family: inherit;">y, for about 5 minutes, until the mixture is reduced to about 1 cup<span style="font-family: inherit;">. Stir in the condensed millk, then w<span style="font-family: inherit;">hisk in the cinnamon, chile powder and salt. Use inmediately for easy pouring. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Glaseado de <i>nubes</i><span style="font-family: inherit;"> / </span></span><i>Marsh<span style="font-family: inherit;">m<span style="font-family: inherit;">a</span>llow Frosting</span></i></span></span></span></span></span></span></span></span></span></span></span><i> </i></span><i> </i></span></span></span></b><i> </i></span></span><i> </i></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">
2 <span style="font-family: inherit;"><span style="text-align: justify;">huevos (L)</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">2</span> eggs, large)</i></span></span></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></span></span></i></i></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">125</span> g de azúcar blanco (<i><span style="font-family: inherit;">125 g</span> granulated sugar</i>) </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ cucharada de <span style="font-family: inherit;">jarabe</span> claro de maíz</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">(</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <span style="font-family: inherit;">tablespoon <span style="font-family: inherit;">light corn syrup (Karo))</span></span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¼ <span style="font-family: inherit;">cucharadita de crémor tártaro <i>(</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¼</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> teaspoon cream of tartar)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Una pizca de sal <i>(pinch of salt)</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> cucharadita de extracto de vainilla puro <i>(</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>teaspoon pure vanill<span style="font-family: inherit;">a extract)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Vierte en un cuenco las claras de los huevos, el azúcar, el jarabe de maíz, el crémor tártaro y la sal, y ponlo al baño maría (el fondo del cuenco NO debe tocar el agua, que <span style="font-family: inherit;">prácticamente<span style="font-family: inherit;"> no </span></span>debe llegar a <span style="font-family: inherit;">hervir</span>). Remueve constant<span style="font-family: inherit;">e y suavemente</span> con las varillas hasta que la mezcla alcance los 54</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">℃ (entre 7 y 9 minutos) Aseg<span style="font-family: inherit;">úrate de que la mezcla está lo suficientemente caliente para disolver completamente el <span style="font-family: inherit;">azúcar<span style="font-family: inherit;">; de lo contrario <span style="font-family: inherit;">acabarás teniendo un merengue arenoso.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">P<span style="font-family: inherit;">ut the e<span style="font-family: inherit;">ggwhites, sugar, corn<span style="font-family: inherit;"> s<span style="font-family: inherit;">yrup, cream of tartar and salt in a bowl and put it over a sa<span style="font-family: inherit;">ucepan of barely simmering water<span style="font-family: inherit;"> (be<span style="font-family: inherit;"> sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130<span style="font-family: inherit;">ºF (54ºC), 7 to 9 minutes. Be sure your sugar-egg mixture is hot enough to <span style="font-family: inherit;">dissolve <span style="font-family: inherit;">all the sugar granules, or you will end up with a grainy frosting. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pon el cuenco bajo la batidora. Bate a baja velocidad durante un<span style="font-family: inherit;">os 2 minutos, y después aumenta la velocidad a "media", <span style="font-family: inherit;">batiendo</span> 2 minutos más.</span> Aumenta de nuevo la velocidad a "alt<span style="font-family: inherit;">a", y mezcla hasta que tengas un merengue muy espeso y brillante (unos 5 minutos). Añade la vainilla y bate bien.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Transfer the bowl to the mixer. Beat the mixture on low speed for about 2 minutes, then increa<span style="font-family: inherit;">se the speed to medium and <span style="font-family: inherit;">beat for 2 more minutes. In<span style="font-family: inherit;">crease the speed to high and beat until it's very thick and gl<span style="font-family: inherit;">ossy, about 5 minutes. Add the vanilla and beat well. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lo mejor es u<span style="font-family: inherit;">sar el merengue inmediatamente, pero se mantendrá bien a temperatura ambiente durante una hora.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">The frosting i<span style="font-family: inherit;">s best used right aw<span style="font-family: inherit;">ay,<span style="font-family: inherit;"> but it will keep covered at <span style="font-family: inherit;">room temperature for up to 1 hour. </span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<span style="font-family: inherit;">¡<span style="text-align: justify;"><span style="font-family: inherit;">Nos vemos el mes que viene en el grupo de <i>bundt bakers</i>! ¡Gracias de nuevo, Lauren<span style="font-family: inherit;"> y, por supuesto<span style="font-family: inherit;">, Stacey, por organizar todo esto!</span></span></span></span></span><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><br /></span></span></span></i></i></i><br />
<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">See you again next month in the Bundt Baker group!! Thanks again Lauren, and of course Stacey, for <span style="font-family: inherit;">hosting<span style="font-family: inherit;">!!</span></span></span></span></span></i></i></i><br />
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<a href="http://4.bp.blogspot.com/-oeGiVSSqON4/VfkvSdWzLCI/AAAAAAAACxk/7iZAW2xUgcU/s1600/MexicanChocolateSMoreBundt4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://4.bp.blogspot.com/-oeGiVSSqON4/VfkvSdWzLCI/AAAAAAAACxk/7iZAW2xUgcU/s400/MexicanChocolateSMoreBundt4.JPG" width="400" /></a></div>
<b><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></b><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i></i>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com31tag:blogger.com,1999:blog-2207282109339071815.post-14782170299469461842015-07-15T18:39:00.000+02:002015-10-07T18:54:24.109+02:00Cherry and Almond Bundt Cake (#BundtBakers) <div class="separator" style="clear: both; text-align: center;">
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<b>Cherry and Almond Bundt Cake (#BundtBakers)</b><br />
<b><i><b>B</b></i><span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><i>undt cake</i> de Cerezas y Almendras</span></b></span></span><i><br /></i> </b><br />
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¡Aquí estoy de nuevo, horneando para el desafío de julio de los <i>Bundt Bakers</i>! El tema de este mes es «Frutos secos y fruta», organizado por Shilpi, de <i><a href="http://curries-shilpi.blogspot.com/" target="_blank">SimplyVeggies</a></i>. ¡Shilpi, gracias por tu trabajo y propuesta!</div>
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<i>And baking again for the Bundt Bakers group for July! This month's theme is </i><i><style type="text/css">p { margin-bottom: 0.25cm; line-height: 120%; }</style>“Nuts and Fruit</i>”<i>, hosted by Shilpi from<a href="http://curries-shilpi.blogspot.com/"> SimplyVeggies</a>. Thanks Shilpi for hosting this month's theme!!</i><br />
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Como os podéis imaginar, con la cantidad de combinaciones imaginables de frutos secos y fruta, no ha sido fácil decidir qué hacer ;-) Adoro la almendra molida en los <i>bundt cakes</i> (bueno, en cualquier bizcocho ;-) ), así que me planteé qué fruta combinaría bien con la almendra como, por ejemplo, albaricoques, melocotones... o cerezas.<br />
La combinación con cerezas era algo que no había probado nunca, y resulta que hay una receta en uno de mis libros favoritísimos, <i>Cake Simple</i>, de Christie Matheson.<br />
He hecho ya un montón de recetas de este libro y, hasta ahora, todas salen fabulosas. Así que este mes de nuevo me he decidido por la receta del libro de Christie :-)<i><br /></i><br />
<i>Since you can think of lots and lots combinations of nuts and fruit, it was not so easy to decide which one I was going to make ;-) I looooove almond flour in Bundt cakes (and all cakes ;-) ) so I was just going to think of a fruit that goes really well with almond like... apricots, peaches and...cherries.</i><br />
<i>The cherry one is a combination I never tried before and I found a recipe in my (absolutely) favourite book "Cake Simple" by by Christie Matheson. </i><br />
<i>I have already made a lot of recipes from this book and until now everything turns out great! So this month again I am going to try a new recipe from Christie's book :-)</i><br />
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Podemos usar cerezas frescas o congeladas (sin pepita) para la receta. Creo que también podríamos usar cerezas en almíbar (un almíbar ligero); las cerezas serían algo más blandas, así que sólo habría que cocerlas unos pocos minutos, con lo que podríamos hacer la receta también en invierno ;-)<br />
El <i>bundt cake</i> quedó fantástico, con un delicioso sabor a almendra y con las cerezas en el interior... Como podéis ver en las fotos, ¡superatractivo! No tengo ninguna duda, ¡esta receta la voy a hacer más veces!<br />
<i>You can use fresh or frozen cherries (pitted) for the recipe, so up to you to decide which one you want to try. I think you can also use cherries on syrup (light syryp), the cherries will be a bit softer and just cook them only a few minutes (since they are already really soft from the jar/syrup), this way you can also make the recipe in the winter ;-)</i><br />
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<i>The Bundt cake turned out great, really nice almond flavour (not too much) and the cherries in the middle... well, as you can see on the pictures.... just lovely! Definitely going to try this one again! </i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Aquí está la lista de participantes con sus bundts<span style="font-family: inherit;"> del</span> tema de julio, <span style="font-family: inherit;">«</span>Frutos secos y Fruta<span style="font-family: inherit;">»</span>: </span></span><i><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Here are July's </span></span></i></i></i><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>“Nuts and Fruit</i>” themed Bundt Bakers<span style="font-family: inherit;">:</span> </span></span></i></i></i><br />
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<li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/07/almond-rhubarb-bundt-cake-bundtbakers.html" target="_blank">Almond Rhubarb Bundt Cake</a> from Wendy at <a href="http://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li>
<li><a href="http://livforcake.com/2015/07/aloha-bundt-cake.html" target="_blank">Aloha Bundt Cake</a> from Olivia at <a href="http://livforcake.com/" target="_blank">Liv for Cake</a></li>
<li><a href="http://ilovebundtcakes.blogspot.com.es/2015/07/apple-pecan-bundt-cake.html" target="_blank">Apple Pecan Bundt Cake</a> from Bea and Mara at <a href="http://ilovebundtcakes.blogspot.com.es/" target="_blank">I Love Bundt Cakes</a></li>
<li><a href="http://www.caliscuisine.com/2015/07/apricot-almond-bundt-cake-bundtbakers.html" target="_blank">Apricot-Almond Bundt Cake</a> from Cali at <a href="http://www.caliscuisine.com/" target="_blank">Cali’s Cuisine</a></li>
<li><a href="http://www.jennyandsweet.com/2015/07/banana-peanut-butter-bundt-cake.html" target="_blank">Banana Peanut Butter Bundt Cake</a> from Jana at <a href="http://www.jennyandsweet.com/" target="_blank">Jenny and Sweets</a></li>
<li><a href="http://loschatoschefs.blogspot.com.es/2015/07/banana-monkey-bundt-cake.html" target="_blank">Banana Monkey Bundt Cake</a> from Los Chatos Chefs at <a href="http://loschatoschefs.blogspot.com.es/" target="_blank">Los Chatos Chefs</a></li>
<li><a href="http://www.foodlustpeoplelove.com/2015/07/banana-pecan-bundt.html" target="_blank">Banana Pecan Bundt with Bananas Foster Frosting</a> from Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Love</a></li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2015/07/banana-split-bundt-cake-bundtbakers.html" target="_blank">Banana Split Bundt Cake</a> from Andrea at <a href="http://adventuresinallthingsfood.blogspot.com/" target="_blank">Adventures in All Things Food</a></li>
<li><a href="https://sewyoucancook.wordpress.com/2015/07/16/bundtbakers-fruit-and-nuts/" target="_blank">Blueberry Cherry Coffee Cake with Walnut Streusel</a> from Lauren at <a href="https://sewyoucancook.wordpress.com/" target="_blank">Sew You Think You Can Cook</a></li>
<li><a href="http://tartacadabra.blogspot.com/2015/07/cherry-and-almond-bundt-cake-bundtbakers.html" target="_blank">Cherry and Almond Bundt Cake</a> from Lara at <a href="http://tartacadabra.blogspot.com/" target="_blank">Tartacadabra</a></li>
<li><a href="http://www.lamejormaneradehacer.blogspot.com/2015/07/bundt-cake-cerry-and-nuts-bundtbakers.html" target="_blank">Cherry and Nuts Bundt Cake</a> from Diego at <a href="http://www.lamejormaneradehacer.blogspot.com/" target="_blank">La Mejor Manera de Hacer</a></li>
<li><a href="http://www.thefreshmancook.com/2015/07/cherry-and-sliced-almond-mini-bundt.html" target="_blank">Cherry and Sliced Almond Mini Bundt Cakes</a> from Teri at <a href="http://www.thefreshmancook.com/" target="_blank">The Freshman Cook</a></li>
<li><a href="http://eatingininstead.com/2015/07/16/cherry-pistachio-and-honey-bundt-cake-for-bundtbakers/" target="_blank">Cherry Pistachio and Honey Bundt Cake</a> from Ethel at <a href="http://eatingininstead.com/" target="_blank">eating in instead</a></li>
<li><a href="http://www.mycatholickitchen.com/2015/07/cinnamon-raisin-coffee-cake-bundtbakers.html" target="_blank">Cinnamon Raisin Coffee Cake</a> from Vonnie at <a href="http://www.mycatholickitchen.com/" target="_blank">My Catholic Kitchen</a></li>
<li><a href="http://curries-shilpi.blogspot.com/2015/07/eggless-mango-almond-bundt-cake.html" target="_blank">Eggless Mango Almond Bundt Cake</a> from Shilpi at <a href="http://curries-shilpi.blogspot.com/" target="_blank">Simply Veggies</a></li>
<li><a href="http://passionkneaded.blogspot.com/2015/07/generra-bundt-cake-bundtbakers.html" target="_blank">Generra Bundt Cake</a> from Kelly at <a href="http://passionkneaded.blogspot.com/" target="_blank">Passion Kneaded</a></li>
<li><a href="http://www.kidsandchic.es/2015/07/lemon-lime-pistache-bundt-cake-bundtbakers.html" target="_blank">Lemon Lime Pistachio Bundt Cake</a> from Rocío at <a href="http://www.kidsandchic.es/" target="_blank">kidsandchic</a></li>
<li><a href="http://www.bakingyummies.com/2015/07/orange-and-pecan-cake-with-dark.html" target="_blank">Orange and Pecan Cake with Dark Chocolate Ganache</a> from Deepti at <a href="http://www.bakingyummies.com/" target="_blank">Baking Yummies</a></li>
<li><a href="http://www.spiceroots.com/orange-blossom-honey-nut-and-blueberry-cake-bundtbakers/" target="_blank">Orange Blossom Honey Nut and Blueberry Cake</a> from Anshie at <a href="http://www.spiceroots.com/" target="_blank">Spice Roots</a></li>
<li><a href="http://livingthegourmet.com/2015/07/peach-date-pecan-bundt-bundtbakers.html" target="_blank">Peach and Pecan Bundt</a> from Catherine at <a href="http://livingthegourmet.com/" target="_blank">Living The Gourmet</a></li>
<li><a href="http://eatdrinkbemighty.com/peach-coffee-cake-for-bundtbakers/" target="_blank">Peach Coffee Cake</a> from Julie at <a href="http://eatdrinkbemighty.com/" target="_blank">Eat, Drink, Be Mighty</a></li>
<li><a href="http://basicndelicious.com/pineapple-pecan-bundt-cake-bundtbakers/" target="_blank">Pineapple-Pecan Bundt Cake</a> from Kathya at <a href="http://basicndelicious.com/" target="_blank">Basic N Delicious</a></li>
<li><a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/pineapple-sundae-bundt-cake-bundtbakers/" target="_blank">Pineapple Sundae Bundt Cake</a> from Colleen at <a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/" target="_blank">Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice</a></li>
<li><a href="http://bakinginpyjamas.com/2015/07/16/pomegranate-pistachio-kugelhopf-bundtbakers/" target="_blank">Pomegranate and Pistachio Kugelhopf</a> from Laura at <a href="http://bakinginpyjamas.com/" target="_blank">Baking in Pyjamas</a></li>
<li><a href="http://www.terristeffes.com/2015/07/roasted-banana-and-black-walnut-bundt.html" target="_blank">Roasted Banana and Black Walnut Bundt Cake</a> from Terri at <a href="http://www.terristeffes.com/" target="_blank">Our Good Life</a></li>
<li><a href="https://teaandscones.wordpress.com/2015/07/16/bundt-bakers-summer-fig-bundt/" target="_blank">Summer Fig Bundt </a>from Margaret at <a href="https://teaandscones.wordpress.com/" target="_blank">Tea and Scones</a></li>
<li><a href="http://philosophyandcake.blogspot.com/2015/07/orange-rhubarb-ripple-bundt-cake-with.html" target="_blank">Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce</a> from June at <a href="http://philosophyandcake.blogspot.com/" target="_blank">How to Philosophize with Cake</a></li>
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<i>#BundtBakers is a group of Bundt loving bakers who get together once a
month to bake Bundts with a common ingredient or theme. You can see all
our of lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers/">Pinterest board</a>. We take turns hosting each month and choosing the theme/ingredient. </i><br />
<i>Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.</i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">Fuente de la receta: adaptado de la receta de <i>Cake Simple</i> - Christie Matheson</span></span></span> </span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Recipe source: adapted from the book </span></span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Cake <span style="font-family: inherit;">S</span>imple</span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">, by Christie Matheson</span></span></span></i><br />
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<i><i><span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><i>Cherry<span style="font-family: inherit;"> and </span>Almond Bundt Cake</i></span></b></span></span></i><br /><b>B</b></i><span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><i>undt cake</i> de Cerezas y Almendras</span></b></span></span></h4>
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</i><span style="font-family: inherit;"><span style="text-align: justify;"><u>Ingredient(e)s</u></span></span><br />
<span style="font-family: inherit;">50 <span style="text-align: justify;">g de mantequilla (<i>3 tablespoons of unsalted butter</i>)</span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">260 g de harina <i>cake flour*</i><span style="font-family: inherit;">*</span> </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>(<span style="font-family: inherit;">260</span> g all-purpose flour)</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>*</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><br />2½</span></span></span></span></span></i></span></span></i> <span style="font-family: inherit;"><span style="text-align: justify;">cucharaditas de levadura química</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">2 1/2</span></i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> teaspoons baking powder)</span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span> cucharadita de bicarbonato</span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> (1/2 teaspoon of baking soda) </span></span></i><br />
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de sal</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon salt)</span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">300</span> ml de yogur griego</span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> (<span style="font-family: inherit;">300</span> ml greek yogurt) </span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">250 g de azúcar</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">2<span style="font-family: inherit;">5</span>0</span> g sugar)</i></span></span></i><br />
2 <span style="font-family: inherit;"><span style="text-align: justify;">huevos (L)</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">2</span> eggs, large)</i></span></span></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">2½</span></span></span> </span></span><span style="font-family: inherit;"><span style="text-align: justify;">cucharaditas de esencia de vainilla</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> de Nielsen-Massey <i>(2</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> </span></span></i> teaspoon Nielsen-Massey vanilla extract)</i></span></span><br />
</i>1 cucharadita de ralladura de limón <i>(1 teaspoon of freshly grated lemon zest)</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />3</span> cucharadas de zumo de <i>naranja</i></span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> fresco (<span style="font-family: inherit;">3</span></span></span></span></span></span></i></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> tablespoons of freshly squeezed orange juice)</span></span></span></span></span></i></span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">3 cucharadas de </span>aceite vegetal</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (<span style="font-family: inherit;">3 tablespoons of canola oil</span>)</span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">110 g de harina de almendras</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (110 g almond flour)</span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">1¼ cucharadita de esencia de almendra</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (1<span style="font-family: inherit;">¼</span> teaspoon of almond oil)</span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">300 g de cerezas, sin <span style="font-family: inherit;">pepita</span> y en trozos</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (300 g cherries, pitted and coarsely chopped)</span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">1<span style="font-family: inherit;">½</span> cucharadita de maizena </span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">(1<span style="font-family: inherit;">½</span> teaspoons cornstarch) </span></span></span></span></span></i><br />
</i><span style="font-family: inherit;"><span style="text-align: justify;">* </span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">260 g <span style="font-family: inherit;">de harina</span> </span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">cake flour<span style="font-family: inherit;">: 35 g de <span style="font-family: inherit;">mai<span style="font-family: inherit;">z</span>ena <span style="font-family: inherit;">y</span> 225 g <span style="font-family: inherit;">de harina común</span></span></span></span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"></span></span></span></span></span><br /><span style="font-family: inherit;"> </span>260 g of cakeflour<span style="font-family: inherit;">: 35 of co<span style="font-family: inherit;">rnstarch - 225 g of all purp<span style="font-family: inherit;">ose flour</span></span></span></span></span>
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></span></span></ul>
<ul><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span> </span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Pre<span style="font-family: inherit;">calienta el horno a </span>175<span style="font-family: inherit;">℃</span>. Engrasa e<span style="font-family: inherit;">l interio<span style="font-family: inherit;">r de un molde grande para bundt cakes</span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">.</span></span></span> </span></span><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;">℉</span> (175<span style="font-family: inherit;">℃</span>). Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span><br />
</i>
<i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i></ul>
<ul><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Combina e</span>n un cazo mediano 50 g del azúcar</span></span><span style="font-family: inherit;"><span style="text-align: justify;"> con la maizena. Incorpora, removiendo, las cerezas, el zu<span style="font-family: inherit;">mo de naranja, la ralladura de limón y </span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">¼ del extract<span style="font-family: inherit;">o de almendra. Llévalo a ebullición a fuego <span style="font-family: inherit;">medio-fuerte, y déjalo cocer</span></span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">, removiendo de vez en cuando,</span></span></span></span></span></span></span></span></span></span> durante 5 a 7 minutos<span style="font-family: inherit;"> (o hasta que la mezc<span style="font-family: inherit;">la se haya espesado y reducido bastante<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i></ul>
<ul><i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span>
<span style="font-family: inherit;"><span style="text-align: justify;">In a medium saucepan, combine 1/4 cup (50 grams) of the sugar with the cornstarch. Stir in the cherries, orange juice, lemon zest and 1/4 of the almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 to 7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup. </span></span></i><br />
<br />
<span style="font-family: inherit;"><span style="text-align: justify;">Mezcla bien la harina, la harina de almendras, la levadura química, el bicarbonato y la sal en un cuenco mediano<i>.<i></i></i></span></span></ul>
<ul><span style="font-family: inherit;"><span style="text-align: justify;"><i><i>
</i><i>
<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, almond flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. </span></span></i></i></i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i></i> </i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;"> cocina, con las varillas<span style="font-family: inherit;">, </span>mezcla la mantequilla con el azúcar (200 g) y el aceite vegetal unos 2-3 minutos hasta obtener una mezcla ligera y suave<span style="font-family: inherit;"><span style="font-family: inherit;">. Añade la vainilla y 1 cucharadita de esencia de almendras. Añade los huevos</span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno.</span></span></span></span></span></ul>
<ul><i><i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the whisk attachment, beat
the butter with the sugar (200 g) and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy. until thouroughly combined. Beat in the vanilla and the remaining 1 teaspoon almond extract. Add the eggs, one at a time, beating well after each addition. </span></span></i></i><br />
<i><i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span>
</i><span style="font-family: inherit;"><span style="text-align: justify;">Con <span style="font-family: inherit;">el robot a <span style="font-family: inherit;">baja
velocidad, y batiendo sólo hasta que se haya incorporado, añade la
harina en tres fases, alternand<span style="font-family: inherit;">o<span style="font-family: inherit;"> </span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"> con el yogur (en dos fases<span style="font-family: inherit;">)<span style="font-family: inherit;">, empezando y acabando con la harina.</span></span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">With
the mixer on low, add the flour mixture (in three increments) alternately with the yoghurt (in two increments), beginning and ending with the flour and beating just until incorporated. </span></span></i><br />
</i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">Vierte la masa<span style="font-family: inherit;"> en el molde y hornea durante unos 45-50 minutos<span style="font-family: inherit;">,</span> </span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">hasta que puedas pinchar el ce<span style="font-family: inherit;">ntro del bizcocho con un pincho de madera y sacarlo limpio. Déjalo enfriar en el molde sobre una rejilla durante <span style="font-family: inherit;">media hora</span></span>, y despu<span style="font-family: inherit;">és vuélcalo para sacarlo y d<span style="font-family: inherit;">éjalo enf<span style="font-family: inherit;">riar por complet<span style="font-family: inherit;">o.</span></span></span></span></span></span></span></span></span></span><i></i></ul>
<ul>Cúbrelo con el glaseado de almendra y decora con almendras laminadas... si las tienes (yo no tenía ;-) ).<i><br />
<br />
Pour a little more than half of the batter in to the prepared pan. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries. Using a knife swirl the batter and cherries together. </i><br />
<i> Bake for 50-60 minutes until the cake is golden and a cake tester inserted in
the center comes out clean. </i><br />
<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Let the cake cool in the pan on a wire rack for about 30 minutes,
then invert the cake onto the rack and let it cool completely<span style="font-family: inherit;">.</span></span></span></i></i></i><br />
<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Drizzle with the almond glaze and sprinkle with sliced almonds (<span style="font-family: inherit;">if you have any, which I didn't <span style="font-family: inherit;">;-) )</span></span>. </span></span></span></i></i></i></ul>
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<h4>
<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Almond Glaze - </span></span></span></i></i></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">Glaseado de Almendras</span></span></span></span></h4>
<ul><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">95 g de az<span style="font-family: inherit;">úcar glas (</span>confectioner<span style="font-family: inherit;">s' sugar)<br /><span style="font-family: inherit;">1 cucharada y una cucharadita de agua (1 tablespoon and 1 teaspoon water)</span></span></span></span></span></i></i></i><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">¼</span></span></span></span></span> cucharadita de extracto de almendra (</span></span></span></span></span></span></i></i></i><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">¼</span></span></span></span></span> teasp<span style="font-family: inherit;">oon of almond extract)</span></span></span></span></span></span></span></i></i></i></ul>
<ul><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Mezcla con las varillas el azúcar, el agua y el extracto de alme<span style="font-family: inherit;">ndras en un cuenco pequeño hasta que quede una mezcla homogénea.</span></span></span></span></span></span></span></span><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></i></i></i></ul>
<ul><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Whisk the sugar, water and almond extract in a small bowl until smooth<span style="font-family: inherit;">.</span> </span></span></span></span></span></span></i></i></i></ul>
<ul><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">¡Nos vemos el mes que viene en el grupo de <i>bundt bakers</i>! ¡Gracias de nuevo, Shilpi<span style="font-family: inherit;"> y, por supuesto<span style="font-family: inherit;">, Stacey, por organizar todo esto!</span></span></span></span></span><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><br /></span></span></span></i></i></i></ul>
<ul><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">See you again next month in the Bundt Baker group!! Thanks again Shilpi and of course Stacey, for <span style="font-family: inherit;">hosting<span style="font-family: inherit;">!!</span></span></span></span></span></i></i></i><i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></i></i></i></ul>
Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com35tag:blogger.com,1999:blog-2207282109339071815.post-17178458590734728552015-06-18T08:00:00.000+02:002015-10-07T18:55:03.597+02:00Lemon Basil Bundt Cake (#BundtBakers) <b>Lemon Basil Bundt Cake (#BundtBakers) </b><br />
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Ya hace dos meses que no hago nada con los Bundt Bakers; toda la Semana Santa y un liadísimo mes de mayo me han tenido apartada del placer de hornear cosas ricas... Pero he vuelto ;-)<br />
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<i>It has already been 2 months that I haven't been baking with the Bundt Bakers; Easter holiday and a very busy month in May without any fun baking, but I am back again ;-)</i><br />
<br />
Cuando vi el tema para junio, me encantó; adoro el limón y los sabores cítricos. Perfectos para el verano, y deliciosos en cualquier postre :-) Al principio iba a hacer un <i>bundt</i> de limón y semillas de amapola, pero cuando vi que ya había dos personas apuntadas que iban a hacer lo mismo, decidí cambiar de proyecto (y eso que me encantan las semillas de amapola ;-) ). Así que he elegido una receta de uno de mis libros favoritos (<i>Cake Simple</i>, de Christie Matheson): <i>Bundt Cake de limón y albahaca</i>.<br />
<br />
<i>When I saw the theme for June I got all happy, I looooove lemons and citrus flavours. Perfect for the summer and love them in desserts :-) I first wanted to make a Lemon Poppy Seed Bundt, but since I saw in the list of the participants that already two people were making it, I thought of trying something different (looove poppy seeds ;-) ). So I have chosen a recipe from my favourite book </i>Cake Simple<i> (by Christie Matheson): </i>Lemon Basil Bundt Cake<i>. </i><br />
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Es una receta bastante sencilla, así que si tienes que hornear algo y tienes el tiempo justo, no dudes en probarla :-) ¡Puedes ignorar el almíbar y todo lo relativo a la albahaca, y aún así obtener un bizcocho increíblemente jugoso, ligero y superlimonero! El glaseado le da un toque de albahaca fresca, y tengo que decir que me ha gustado: es una combinación muy fresca y sabrosa :-)<br />
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<i>It is a pretty easy recipe to make, so if you have just a short time to bake, don't hesitate to make this one :-) You can skip the syrup and all the basil things and still get an incredible moist, light and super-lemony bundt Cake! A perfect Summer Lemon Bundt Cake! The frosting gives you a real basil taste, and I have to say that I liked it; it is a very fresh and flavoury combination :-)</i><br />
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<i>This month's host has been Anne, from </i><i><span class="fsl"> From <a href="http://www.frommysweetheart.com/">My Sweet Heart</a>.</span> She proposed us to make a bundt cake with lemons. Thanks a lot, Anne, for hosting June's theme, loved the lemons :-)</i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Aquí está la lista de participantes con sus bundts<span style="font-family: inherit;"> del</span> tema de junio, <span style="font-family: inherit;">«</span>Limón<span style="font-family: inherit;">»</span>: </span></span><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Here are June's Lemon themed Bundt Bakers<span style="font-family: inherit;">:</span> </span></span></i></i> <br />
<ul>
<li><a href="http://www.foodlustpeoplelove.com/2015/06/bees-knees-lemon-honey-bundt.html" target="_blank">Bee's Knees Lemon Honey Bundt</a> from Food Lust People Love</li>
<li><a href="http://www.caliscuisine.com/2015/06/blueberry-lemon-breakfast-bundt.html" target="_blank">Blueberry-Lemon Breakfast Bundt</a> from Cali's Cuisine</li>
<li><a href="http://lamejormaneradehacer.blogspot.com/2015/06/bundt-cake-de-limon.html" target="_blank">Bundt Cake de Limón</a> from La Mejor Manera de Hacer</li>
<li><a href="http://www.seduceyourtastebuds.com/2015/06/eggless-lemon-bundt-cake-for-bundtbakers.html" target="_blank">Eggless Lemon Bundt Cake</a> from Seduce Your Tastebuds</li>
<li><a href="http://loschatoschefs.blogspot.com/2015/06/extra-lemon-bundt-cake.html" target="_blank">Extra Lemon Bundt Cake</a> from Los Chatos Chefs</li>
<li><a href="http://magnoliadays.com/2015/lavender-lemon-cake/" target="_blank">Lavender Lemon Cake</a> from Magnolia Days</li>
<li><a href="http://unmordiscounpecado.blogspot.com/2015/06/lemon-lime-cheese-bundt-cake-bundtbakers.html" target="_blank">Lemon & Lime Cheese Bundt Cake</a> from Un Mordisco Un Pecado</li>
<li><a href="http://curries-shilpi.blogspot.com/2015/06/lemon-apple-upside-down-bundt-cake.html" target="_blank">Lemon Apple Upside Down Bundt Cake</a> from Simply Veggies</li>
<li><a href="http://www.tartacadabra.blogspot.com/2015/06/lemon-basil-bundt-cake-bundtbakers.html" target="_blank">Lemon Basil Bundt Cake</a> from Tartacadabra</li>
<li><a href="http://recipesfoodandcooking.com/2015/06/18/lemon-bundt-cake/" target="_blank">Lemon Bundt Cake</a> from Recipes, Food and Cooking</li>
<li><a href="https://sewyoucancook.wordpress.com/2015/06/18/bundtbakers-lemons/" target="_blank">Lemon Buttermilk Bundt Cake with Tart Lemon Glaze</a> from Sew You Think You Can Cook</li>
<li><a href="http://www.terristeffes.com/2015/06/lemon-confetti-bundt-cake-bundtbakers.html" target="_blank">Lemon Confetti Bundt Cake</a> from Our Good Life</li>
<li><a href="http://ilovebundtcakes.blogspot.com/2015/06/lemon-curd-bundt-cake-with-lemon-glaze.html" target="_blank">Lemon Curd Bundt Cake with Lemon Glaze</a> from I Love Bundt Cakes</li>
<li><a href="http://www.brunchwithjoy.com/eats/lemon-honey-bundt-cake/" target="_blank">Lemon Honey Bundt Cake</a> from Brunch with Joy</li>
<li><a href="http://www.jennyandsweet.com/2015/06/lemon-marble-bundt-cake-bundtbakers.html" target="_blank">Lemon Marble Bundt Cake</a> from Jenny and Sweets</li>
<li><a href="http://livforcake.com/2015/06/lemon-poppy-seed-bundt-cake.html" target="_blank">Lemon Poppy Seed Bundt Cake</a> from Liv for Cake</li>
<li><a href="http://cocinadeaisha.blogspot.com/2015/06/lemon-poppy-seeds-bundt-cake-bundtbakers.html" target="_blank">Lemon Poppy Seeds Bundt Cake</a> from La Cocina de Aisha</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/06/lemon-poppyseed-bundt-for-bundtbakers.html" target="_blank">Lemon Poppyseed Bundt</a> from A Day in the Life on the Farm</li>
<li><a href="http://fromgatetoplate.com/2015/06/18/lemon-rhubarb-bundt-cake-bundtbakers/" target="_blank">Lemon Rhubarb Bundt Cake</a> from From Gate to Plate</li>
<li><a href="http://www.spiceroots.com/lemon-ricotta-and-poppyseed-bundt-cake-bundtbakers/" target="_blank">Lemon Ricotta and Poppyseed Bundt Cake</a> from Spice Roots</li>
<li><a href="http://www.loveandconfections.com/2015/06/lemon-ricotta-bundt-cake-bundtbakers.html" target="_blank">Lemon Ricotta Bundt Cake</a> from Love and Confections</li>
<li><a href="http://takeabiteoutofboca.com/2015/06/lemon-cranberry-poppyseed-bundt-cake-bundtbakers.html" target="_blank">Lemon-Cranberry Poppyseed Bundt Cake</a> from Take A Bite Out of Boca</li>
<li><a href="http://livingthegourmet.com/2015/06/mini-limoncello-bundts-bundtbakers.html" target="_blank">Mini Limoncello Bundts</a> from Living the Gourmet</li>
<li><a href="http://rebekahrose.blogspot.com/2015/06/bundtbakers-pink-lemon-pound-cake.html" target="_blank">Pink Lemon Pound Cake</a> from Making Miracles</li>
<li><a href="http://janesadventuresindinner.com/2015/06/bundtbakers-pink-lemonade-bundt.html" target="_blank">Pink Lemonade Bundt</a> from Jane's Adventures in Dinner</li>
<li><a href="http://brooklynhomemaker.com/2015/06/18/rhubarb-pound-cake-bundt-bundtbakers/" target="_blank">Rhubarb Pound Cake Bundt with Lemon Glaze</a> from Brooklyn Homemaker</li>
<li><a href="http://passionkneaded.blogspot.com/2015/06/soft-lemon-rosemary-bread-bundtbakers.html" target="_blank">Soft Lemon Rosemary Bread</a> from Passion Kneaded</li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2015/06/spring-strawberry-lemon-bundt-cake.html" target="_blank">Spring Strawberry Lemon Bundt Cake</a> from Adventures in All Things Food</li>
<li><a href="http://bakingandcreatingwithavril.blogspot.com/2015/06/strawberry-lemonade-bundt-cake.html" target="_blank">Strawberry Lemonade Bundt Cake</a> from Baking and Creating with Avril</li>
<li><a href="http://www.frommysweetheart.com/sweet-lemon-bundt-with-blackberry-glaze/" target="_blank">Sweet Lemon Bundt with Blackberry Glaze</a> from From My Sweet Heart</li>
</ul>
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<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" src="http://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png" /></a></div>
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<i>#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right <a href="http://www.pinterest.com/flpl/bundtbakers">here</a>.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our <a href="http://foodlustpeoplelove.com/p/bundtbakers.html">homepage</a>.</i><br />
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<a href="http://2.bp.blogspot.com/-wSBEQuCLEDk/VYFQURxFaQI/AAAAAAAACts/sYxYfNr_QJ8/s1600/BundtLemonBasil3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-wSBEQuCLEDk/VYFQURxFaQI/AAAAAAAACts/sYxYfNr_QJ8/s400/BundtLemonBasil3.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">Fuente de la receta: adaptado de la receta de <i>Cake Simple</i> - Christie Matheson</span></span></span> </span></span><br />
<i>
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Recipe source: adapted from the book </span></span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Cake <span style="font-family: inherit;">S</span>imple</span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">, by Christie Matheson</span></span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><b>Bundt Cake de Limón y Albahaca</b></span></b></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;"><i><br /></i>Lemon Basil Bundt Cake</span></b></span></span></i></i><br />
<i><br />
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</i><span style="font-family: inherit;"><span style="text-align: justify;"><u>Ingredient(e)s</u></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><u><b> </b></u></span></span><br />
</i><span style="font-family: inherit;"><span style="text-align: justify;">300 g de harina </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><i>(<span style="font-family: inherit;">300</span> g all-purpose flour)</i></span></span></i>3
<span style="font-family: inherit;"><span style="text-align: justify;">cucharaditas de levadura química</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">3</span></i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> teaspoons baking powder)</span></span></i><br />
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de sal</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon salt)</span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">400</span> ml de yogur griego</span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"> (<span style="font-family: inherit;">400</span> ml greek yogurt) </span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"> </span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">3<span style="font-family: inherit;">5</span>0 g de azúcar</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">3<span style="font-family: inherit;">5</span>0</span> g sugar)</i></span></span></i>5 <span style="font-family: inherit;"><span style="text-align: justify;">huevos (L)</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(<span style="font-family: inherit;">5</span> eggs, large)</i></span></span></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> </span></span><span style="font-family: inherit;"><span style="text-align: justify;">cucharadita de esencia de vainilla</span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"> <i>(</i></span></span></i><i><span style="font-family: inherit;"><span style="text-align: justify;"><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> </span></span></i> teaspoon vanilla extract)</i> Nielsen-Massey</span></span><br />
</i>ralladura de 3 limones<i> (zest of 3 lemons)</i><br />
<span style="font-family: inherit;">3</span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> cucharadas de zumo de limón fresco</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (<span style="font-family: inherit;">3</span></span></span></span></span></span></i></i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> tablespoons of freshly squeezed lemon juice)</span></span></span></span></span></i></span></span></span></span></span></i></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">200</span> ml aceite vegetal</span></span></span></span></span><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> (<span style="font-family: inherit;">200</span> ml vegetable oil)</span></span></span></span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span>
</i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Prepara el almíbar (ver más abajo) con antelación, si deseas usar<span style="font-family: inherit;">lo.</span></span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Make the syrup (see below) in advance, if you wish to apply it.</span></span></span></span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span> </span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Pre<span style="font-family: inherit;">calienta el horno a </span>175<span style="font-family: inherit;">℃</span>. Engrasa e<span style="font-family: inherit;">l interio<span style="font-family: inherit;">r de un molde grande para bundt cakes</span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">.</span></span></span> </span></span><i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;">℉</span> (175<span style="font-family: inherit;">℃</span>). Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span><br />
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Mezcla bien la harina, la levadura química y la sal en un cuenco mediano.<i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. </span></span></i></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span>
</i><span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;"> cocina, con las varillas<span style="font-family: inherit;">, </span>mezcla el yogur con el azúcar hasta obtener una mezcla ligera y suave. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno. Añade la ralladura de limón, el zumo de limón y la vainilla y <span style="font-family: inherit;">mezcla hasta que quede todo incorporad<span style="font-family: inherit;">o</span>.</span></span></span></span></span></span><i><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In
the bowl of a standing mixer fitted with the whisk attachment, beat
the yogurt with the sugar until thouroughly combined. Add the eggs, lemon zest,lemon juice and vanilla and mix just until incorporated.</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span>
</i><span style="font-family: inherit;"><span style="text-align: justify;">Con <span style="font-family: inherit;">el robot a <span style="font-family: inherit;">baja velocidad, y batiendo sólo hasta que se haya incorporado, añade la harina. Mezcla, suavemente y a mano, el aceite en la masa. </span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">With
the mixer on low, add the flour mixture and whisk until incorporated. Gently stir in the vegetable oil by hand. </span></span></i><br />
</i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">Vierte la masa<span style="font-family: inherit;"> en el molde y hornea durante unos 45-50 minutos<span style="font-family: inherit;">,</span> </span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">hasta que puedas pinchar el ce<span style="font-family: inherit;">ntro del bizcocho con un pincho de madera y sacarlo limpio. Déjalo enfriar en el molde sobre una rejilla durante <span style="font-family: inherit;">media hora</span></span>, y despu<span style="font-family: inherit;">és vuélcalo para sacarlo y d<span style="font-family: inherit;">éjalo enf<span style="font-family: inherit;">riar por complet<span style="font-family: inherit;">o.</span></span></span></span></span></span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"> </span></span></span><br />
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Pour the batter in the prepared pan, smooth the top and bake for about 45-50 minutes, until the cake is golden and a cake tester inserted in the center comes out clean. </i><br />
<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;">Let the cake cool in the pan on a wire rack for about 30 minutes,
then invert the cake onto the rack and let it cool completely<span style="font-family: inherit;">.</span></span></span></i></i></i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kynQnhZR1g4/VYFQS8VtEPI/AAAAAAAACtk/5ZjkzvBuJKk/s1600/BundtLemonBasil1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-kynQnhZR1g4/VYFQS8VtEPI/AAAAAAAACtk/5ZjkzvBuJKk/s400/BundtLemonBasil1.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Con el bizcocho aún caliente, aplícale el <span style="font-family: inherit;">almíbar</span> con un pincel. Déjalo enfriar por completo, y cúbrelo generosamente con el glaseado. Esp<span style="font-family: inherit;">olvorea el azúcar <span style="font-family: inherit;">al</span> limón y albahaca (ver más abajo) por encima, y sírvelo.</span></span></span></span><br />
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<i><i><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">While the cake is still warm, brush the syrup over it. Let the cake cool completely and then drizzle it generously with the glaze. Sprinkle it with the lemon-basil sugar (see below) and serve. </span></span></span></i></i><br />
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</i><u><span style="font-family: inherit;"><span style="text-align: justify;"><u><span style="font-family: inherit;"><span style="text-align: justify;">Almíbar de Limón y Albahaca</span></span></u></span></span></u><i><u><span style="font-family: inherit;"><span style="text-align: justify;"><i><u><span style="font-family: inherit;"><span style="text-align: justify;"> / </span></span></u></i>Lemon Basil Syrup</span></span></u><br />
</i>100 g de azúcar blanco / <i>100 g granulated sugar</i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">60 ml de agua</span></span><span style="font-family: inherit;"><span style="text-align: justify;"> / </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">6</span>0 ml water</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">60 ml de zumo de limón</span></span><span style="font-family: inherit;"><span style="text-align: justify;"> / </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;">60 ml freshly squeezed lemon juice</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">3 tiras de corteza de limón, de 2 ó 3 cm</span></span><span style="font-family: inherit;"><span style="text-align: justify;"> / </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;">one inch strips lemon zes<span style="font-family: inherit;">t</span> </span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">3 ramitas de albahaca / </span></span><i><span style="font-family: inherit;"><span style="text-align: justify;">3 sprigs basil</span></span></i><br />
<i><br /></i>Combina, en un cazo pequeño a fuego medio, el azúcar con el agua, el zumo y la ralladura de limón,y la albahaca, y lleva la mezcla a ebullición. Déjala hervir suavemente durante 10 minutos. Cuela el almíbar antes de pincelar el <i>bundt</i> con él.<i> </i><br />
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<i>In a small saucepan over medium heat, combine the sugar with the water, lemon juice, zest and basil and bring to a gentle boil; boil for 10 minutes. Strain the syrup before brushing it over the warm cake. <span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span>
<span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span></i><br />
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<a href="http://4.bp.blogspot.com/-SGXzy2XTXPM/VYFQWOfZkSI/AAAAAAAACt0/iZmtK7iDAwE/s1600/BundtLemonBasil4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://4.bp.blogspot.com/-SGXzy2XTXPM/VYFQWOfZkSI/AAAAAAAACt0/iZmtK7iDAwE/s400/BundtLemonBasil4.JPG" width="400" /></a></div>
<i><span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span></i><u><u>Glaseado de Limón y Albahaca / </u></u><i><u>Lemon Basil Glaze</u></i><br />
<i>60 ml de nata</i> / <i>60 ml heavy cream</i><br />
3 cucharadas de hojas de albahaca picadas / <i>3 tablespoons chopped basil leaves</i><br />
140 g de azúcar glas / <i>140 g icing sugar</i><br />
2 cucharadas de zumo de limón recién exprimido / <i>2 tablespoons freshly squeezed lemon juice</i><br />
Una pizca de sal / <i>pinch of salt</i><br />
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Escalda, en un cazo pequeño, la albahaca con la nata (se tienen que formar pequeñas burbujas en el borde de la nata, pero sin llegar a hervir). Retira la nata del fuego y déjala reposar 5 minutos. Cuela la nata sobre un cuenco mediano, y añade el azúcar glas, el zumo de limón y la pizca de sal, y remueve con las varillas hastatener una mezcla suave.<br />
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<i>In a small saucepan over medium-low heat, combine the cream and basil and heat to scalding (when small bubbles begin to form around the edge of the cream but before it begins to boil). Remove the cream from the heat and let stand for about 5 minutes. Strain the cream into a medium bowl, then add the confectioners sugar, lemon juice and salt and whisk until smooth.</i><br />
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<u><u>Azúcar de Limón y Albahaca / </u></u><i><u>Lemon Basil Sugar</u></i><br />
50 g de azúcar blanco<i> / 50 g granulated sugar</i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½ cucharadita de ralladura de limón / </span></span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span></span></span></span></span></span></span></span> teaspoon fresh lemon zest</i><br />
2 hojas de albahaca / <i>2 basil leaves</i><br />
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En una picadora, combina el azúcar con la ralladura de limón y la albahaca, y pica hasta que todo quede bien mezclado.<br />
El azúcar se puede conservar en un recipiente hermético a temperatura ambiente durante tres días.<br />
<i> </i><br />
<i>In a mini food processor, combine the sugar with the lemon zest and basil and pulse until thoroughly combined. The sugar will keep in an airtight container at room temperature for up to 3 days. </i><br />
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<a href="http://4.bp.blogspot.com/-91YSTTShwLQ/VYFQXVmbeWI/AAAAAAAACt8/8cBhSTQtGPE/s1600/BundtLemonBasil5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://4.bp.blogspot.com/-91YSTTShwLQ/VYFQXVmbeWI/AAAAAAAACt8/8cBhSTQtGPE/s400/BundtLemonBasil5.JPG" width="400" /></a></div>
Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com25tag:blogger.com,1999:blog-2207282109339071815.post-65250058320920499972015-03-22T17:19:00.001+01:002015-10-07T18:55:49.098+02:00Bundt de Limón con Arándanos y Hierbabuena<b>Bundt de Limón con Arándanos y Hierbabuena</b><br />
<i>Lemon Bundt Cake with Blueberries and fresh Spearmint</i><br />
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En las últimas semanas he estado horneando un montón de <i>bundt cakes</i>, y tengo que decir que me hace muy feliz ;-) Mi nuevo libro <i>Cake Simple</i>, de Christie Matheson, es fantástico, y me ha dado un montón de ideas y recetas nuevas para hacer <i>bundts</i> originales, así que creo que aún me quedan algunas semanas de pruebas ;-)<br />
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<i>These last weeks I have been baking a lot of Bundt cakes, and I have to say that it makes me very happy ;-) My newly bought book </i>Cake Simple<i>, by Christie Matheson, is absolutely great and has given me lots of new recipes and ideas for new bundts, so I guess I will be baking some more in the next weeks ;-)</i><br />
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La excusa para esta receta era la reunión del <i>Clandestine Cake Club Vinalopó</i> del 12 de marzo, que llevaba por tema «Fruta e Imaginación».Tenemos un club muy majo de pasteleras más dos hombres y, en cada reunión, el nivel sube con respecto a la anterior, así que nos sobran entusiasmo y motivación :-)<br />
Si vives en la comarca del Vinalopó (o cerca), y quieres unírtenos, envíame un email para que te pueda dar más información :-)<br />
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<i>The ocasion for this recipe was the meeting of the Clandestine Cake Club Vinalopó, the 12th of March which has as a theme "Fruit & Imagination". We have quite a nice club of cake girls and two men, and in every meeting the level of the cakes is even higher than the last time, so no lack of entusiasm and motivation :-)</i><br />
<i>If you live in the region of Vinalopó and you would like to join us, just send me an email for information :-) </i><br />
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La receta que usé para este <i>bundt </i>era la de «Limón y semillas de amapola», del libro citado. La adapté a mi gusto y le añadí arándanos y hierbabuena fresca, ¡y dio un resultado fantástico! El bizcocho quedó muy fresco y húmedo, con un intenso sabor a limón que combinaba de maravilla con la menta y con los jugosos arándanos... Una receta para repetir, desde luego :-)<br />
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<i>The recipe I used for this Bundt was the Lemon & Poppy Seed recipe from the above book. I adapted it and also added blueberries and fresh mint, and I have to say it was a great combination! The Bundt very moist and an intense lemon flavour with the touch of mint and of course the juicy blueberries... a Bundt to repeat :-)</i><br />
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<b>Bundt de Limón con Arándanos y Hierbabuena</b><br />
<b>Lemon Bundt Cake with Blueberries and fresh Spearmint </b><br />
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<u>Ingredients:</u><br />
285 g mantequilla, a temperatura ambiente / <i>285 g butter, room temperature</i><br />
360 g de harina / <i>3 cups all-purpose flour</i><br />
40 g semillas de amapola / <i>¼ cup poppy seeds</i><br />
1 cucharada de levadura química / <i>1 tablespoon of baking powder</i><br />
½ cucharadita de sal / <i>½ teaspoon salt</i><br />
400 g de azúcar blanco / <i>2 cups sugar</i><br />
6 huevos (L) / <i>6 eggs (L)</i><br />
1 cucharadita de extracto de vainilla / <i>1 teaspoon vanilla extract</i><br />
2 cucharadas de zumo de limón / <i>2 tablespoons of freshly squeezed lemon juice</i><br />
3 cucharaditas de ralladura de limón / <i>3 teaspoons of freshly grated lemon zest</i><br />
240 g de <i>crème fraîche</i> / <i>1 cup </i>crème fraîche<br />
Hierbabuena, ligeramente picada / <i>Fresh spearmint leaves, roughly chopped</i><br />
200 g de arándanos / <i>200 g blueberries </i><br />
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Precalienta el horno a 165℃. Engrasa el interior del molde para <i>bundt cakes</i> que vayas a usar.<br />
Mezcla bien la harina, las semillas de amapola, la levadura química y la sal en un cuenco.<br />
<i>Preheat the oven to 165℃ (325℉). <span style="font-family: inherit;"><span style="text-align: justify;">Grease the inside of a 10 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span><span style="font-family: inherit;">.</span></i><br />
<i><span style="font-family: inherit;">Whisk the flour, poppy seeds, baking powder and salt in a bowl until thoroughly combined. </span></i><br />
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<span style="font-family: inherit;">E<span style="font-family: inherit;">n</span> <span style="font-family: inherit;">otro cuenco<span style="font-family: inherit;">, bate la mantequilla con el azúcar hasta que q<span style="font-family: inherit;">uede una <span style="font-family: inherit;">mezcla ligera y sed<span style="font-family: inherit;">osa.</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Añade los huevos, de uno en uno, mezclando bien después de cada uno. <span style="font-family: inherit;">Añade, batiendo, la vainilla<span style="font-family: inherit;"> y</span> el zumo y la ralladura de limón<span style="font-family: inherit;">.</span></span></span></span></span></span></span></span><br />
<i><span style="font-family: inherit;">In the bowl of a standing mixer beat the butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon juice and lemon zest.</span></i><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Con la batidora a baja velocidad, añade <span style="font-family: inherit;">la mezcla de harina (en tres fases), alternando con la </span></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>crème fraîche</i> (en dos fases), comenzando y acabando con la harina, y ba<span style="font-family: inherit;">tiendo sólo lo necesario para que se in<span style="font-family: inherit;">corporen los ingredientes.</span></span></span></span></span> </span><br />
<i><span style="font-family: inherit;">With the mixer on low, add the flour mixture (in three increments), alternately with the crème fraîche (in two increments), beginning and ending with the flour mixture and beating until just incorporated.</span></i><br />
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<span style="font-family: inherit;">Añade <span style="font-family: inherit;">las hojas picadas de hierbabuena y los arándanos, y mezcla todo cuidado<span style="font-family: inherit;">samente con una espátula.</span></span></span><i><span style="font-family: inherit;"><br /></span></i><br />
<i><span style="font-family: inherit;">Add the freshly chopped mint leaves and the blueberries and with a spatula mix them carefully in the batter.</span></i><br />
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<span style="font-family: inherit;">V<span style="font-family: inherit;">ierte la mezcla en el molde, y h<span style="font-family: inherit;">ornéala durante 60-70 minutos, hasta que puedas <span style="font-family: inherit;">clavar un pincho de madera en el bizcocho y sacarlo limpio. D<span style="font-family: inherit;">éjalo enfriar en el molde durante 15 minutos, y luego vuélcalo sobre una rejilla para que acab<span style="font-family: inherit;">e de enfriarse.</span></span></span></span></span></span><br />
<i><span style="font-family: inherit;">Pour the batter in the bundt pan and bake for about 60-70 minutes, until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert the cake onto the rack. </span></i><br />
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¡Feliz horneado! <i>Happy Bundt Baking!</i>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com4tag:blogger.com,1999:blog-2207282109339071815.post-64151812999812133412015-03-19T12:00:00.000+01:002015-10-07T18:56:33.565+02:00Peppermint & Chocolate Marble Bundt Cake (#BundtBakers)<b>Peppermint & Chocolate Marble Bundt Cake (#BundtBakers)</b><br />
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El tema de este mes de <i>Bundt Bakers</i> ha sido de lo más entretenido; había que inspirarse en los sabores de las galletas que venden las Girl Scout (¡y hay un montón!) Yo elegí chocolate y menta, en parte porque nunca había echo nada con menta, y estaba deseando hacerlo ;-) He usado una receta de uno de mis libros favoritos: "Cake Simple", que tiene mogollón de soberbias recetas de bundt cakes. Si no tienes todavía este libro, ¡ponlo ya en tu lista de deseo! <br />
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<i>This month's theme for the Bundt Bakers was quite fun; the inspiration came from the <a href="http://www.girlscouts.org/program/gs_cookies/meet_the_cookies.asp">Girls Scout Cookie flavours</a> (and there are a lot!) I chose chocolate and peppermint, also because I never ever make something with peppermint and was dying to try it out ;-) I used a recipe from one of my favourite books: "Cake Simple", which has tons of absolutely delicious bundt cake recipes in it. If you haven't got the book yet, put it on your wish list ;-) </i><br />
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Para ser honesta, he hecho este bizcocho dos veces ;-) La primera vez puse una hilera de chocolatinas a la menta (tipo <i>After Eight</i>) en el centro de la masa (suena bien, ¿no? ;-) ) pero después de hornearlo, no hubo manera de sacarlo del molde; bueno, salió, pero a cachos y todo pegajoso :-( Así que lo intenté de nuevo, simplemente poniendo las chocolatinas sobre el <i>bundt cake</i> después de hornearlo. Usé aceite esencial de menta de LorAnn, y fue suficiente con ¼ de cucharadita para obtener un intenso sabor a menta en el bizcocho; si quiere usar otro tipo de extracto, tendrás que ver cuánto necesitas... El colorante verde esopcional, por supuesto, pero me encantó el toque verde :-)<br />
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<i>To be completely honest I made this cake twice ;-). The first time I put a row of minty chocolates in the centre of the batter (sounds great, doesn't it ;-) ) but after baking the cake there was no way to get it out of the pan; well, all came out in pieces and very sticky :-( So I tried again and this time just placed the minty chocolates on top after baking the bundt ;-) If you use any other kind of peppermint extract you have to check how much you are going to use; I used the concentrated extract of LorAnn, and only needed ¼ teaspoon to get a really good minty flavour in the cake. The green colouring is optional, of course, but I loved the touch of green in it :-)</i><br />
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La anfitriona de este mes ha sido Kelly, del blog <a href="http://passionkneaded.blogspot.com.es/">Passion Kneaded</a>, que nos ha propuesto elaborar un <i>bundt cake</i> inspirado en las galletas que venden las Girl Scouts. ¡Muchas gracias, Kelly, ha sido muy divertido, y me ha encantado!<br />
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<i>This month's host has been Kelly, from <a href="http://passionkneaded.blogspot.com.es/">Passion Kneaded</a>. She proposed us to make a bundt cake inspired on the Girl Scout Cookie flavors. Thanks a lot, Kelly, for the great and fun theme, looooved it!</i><br />
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<i><span style="font-family: inherit;">#BundtBakers<span style="text-align: justify;"> is a group of bundt
loving bakers who get together once a month to bake bundts with a common
ingredient or theme. We take turns hosting each month and choosing the
theme or ingredient. If you are a food blogger and would like to join
us, just send an email with your blog URL to
foodlustpeoplelove@gmail.com. All recipes and photographs can be found
on our individual blogs, on our </span><a href="https://www.pinterest.com/flpl/bundtbakers/" style="text-align: justify;">Pinterest board</a><span style="text-align: justify;">, and the </span><a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" style="text-align: justify;">#BundtBakers homepage</a><span style="text-align: justify;">.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Aquí está el bundt cake con el tema de marzo, "Sabores de las galletas de las Girl Scouts": </span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Here are March's Girl Scout Cookie themed Bundt Bakers<span style="font-family: inherit;">:</span> </span></span></i><br />
<ul>
<li><a href="http://brooklynhomemaker.com/2015/03/19/brown-sugar-coconut-bundt-cake-with-dark-chocolate-ganache-bundtbakers/" target="_blank">Brown Sugar Coconut Bundt Cake with Dark Chocolate Ganache</a> from Tux at <a href="http://brooklynhomemaker.com/" target="_blank">Brooklyn Homemaker </a></li>
<li><a href="http://magnoliadays.com/2015/chocolate-dipped-vanilla-mini-bundt-cakes/" target="_blank">Chocolate Dipped Vanilla Mini Bundt Cakes</a> from Renee at <a href="http://magnoliadays.com/" target="_blank">Magnolia Days</a></li>
<li><a href="http://thefreshmancook.blogspot.com/2015/03/chocolate-mint-bundt-cakebundtbakers.html" target="_blank">Chocolate Mint Bundt Cake</a> from Teri at <a href="http://thefreshmancook.blogspot.com/" target="_blank">The Freshman Cook</a></li>
<li><a href="http://www.spiceroots.com/coconut-caramel-samoas-bundt-cake-bundtbakers/" target="_blank">Coconut Caramel Samoas Bundt Cake</a> from Anshie at <a href="http://www.spiceroots.com/" target="_blank">Spice Roots</a></li>
<li><a href="http://bylelush.blogspot.co.uk/2015/03/cranberry-lemon-bundt-cake-bundtbakers.html" target="_blank">Cranberry Lemon Bundt Cake</a> from Jelena at <a href="http://bylelush.blogspot.co.uk/" target="_blank">A Kingdom for a Cake</a></li>
<li><a href="http://www.frommysweetheart.com/do-si-do-mini-bundts-bundtbakers/" target="_blank">Do Si Do Mini Bundts</a> from Anne at <a href="http://www.frommysweetheart.com/" target="_blank">From My Sweet Heart</a></li>
<li><a href="http://bakinginpyjamas.com/2015/03/19/double-glazed-peanut-butter-chocolate-fudge-bundt-bundtbakers/" target="_blank">Double Glazed Peanut Butter & Chocolate Fudge Bundt</a> from Laura at <a href="http://bakinginpyjamas.com/" target="_blank">Baking in Pyjamas</a></li>
<li><a href="http://livingthegourmet.com/2015/03/golden-nut-bundt-juliettes-bundt-bundtbakers.html" target="_blank">Golden Nut Bundt (Juliettes Bundt)</a> from Tammy at <a href="http://livingthegourmet.com/" target="_blank">Living the Gourmet</a></li>
<li><a href="http://mediaraciondobleporfavor.blogspot.com.es/2015/03/bundt-de-limon-con-glaseado-de-limonada.html" target="_blank">Lemon Bundt Cake with Lemonade Frosting</a> from Anna at <a href="http://mediaraciondobleporfavor.blogspot.com.es/" target="_blank">Media Racion Doble, Por Favor</a></li>
<li><a href="http://www.sidewalkshoes.com/2015/03/lemon-yogurt-bundt-cake-with-limoncello-glaze-bundtbakers.html" target="_blank">Lemon Yogurt Bundt Cake with Limoncello Glaze</a> from Pam at <a href="http://www.sidewalkshoes.com/" target="_blank">Sidewalk Shoes</a></li>
<li><a href="http://janesadventuresindinner.com/2015/03/bundtbakers-girl-guide-cakes.html" target="_blank">Lemonade Bundt</a> from Jane at <a href="http://janesadventuresindinner.com/" target="_blank">Jane's Adventures in Dinner</a></li>
<li><a href="http://www.mummyandcute.es/2015/03/lemonade-bundt-cake-bundtbakers.html" target="_blank">Lemonade Bundt Cake</a> from Esti at <a href="http://www.mummyandcute.es/" target="_blank">Mummy & Cute</a></li>
<li><a href="http://pattyscake-pbb.blogspot.com.es/2015/03/marbled-samoa-bundt-cake-bundtbakers.html" target="_blank">Marbled Samoa Bundt Cake</a> from Patricia at <a href="http://pattyscake-pbb.blogspot.com.es/" target="_blank">Patty's Cake</a></li>
<li><a href="http://adventuresinallthingsfood.blogspot.com/2015/03/mini-samoa-bundt-cakes-bundtbakers.html" target="_blank">Mini Samoa Bundt Cakes</a> from Andrea at <a href="http://adventuresinallthingsfood.blogspot.com/" target="_blank">Adventures in All Things Food</a></li>
<li><a href="http://basicndelicious.com/mini-vanilla-bundt-cakes-with-lemon-drizzle-bundtbakers/" target="_blank">Mini Vanilla Bundt Cakes with Lemon Drizzle</a> from Kathya at <a href="http://www.basicndelicious.com/" target="_blank">Basic N Delicious</a></li>
<li><a href="http://thechefnextdoorblog.blogspot.com/2015/03/mint-chocolate-chip-bundt-cake.html" target="_blank">Mint Chocolate Chip Bundt Cake</a> from Sarah at <a href="http://thechefnextdoorblog.blogspot.com/" target="_blank">The Chef Next Door</a></li>
<li><a href="http://curries-shilpi.blogspot.com/2015/03/mint-filled-coconut-vanilla-bundt-cake.html" target="_blank">Mint Filled Coconut Vanilla Bundt</a> from Shilpi at <a href="http://curries-shilpi.blogspot.com/" target="_blank">Simply Veggies</a></li>
<li><a href="http://thatsmyhome.com/sweetspot/peanut-butter-tagalong-bundt-cake/" target="_blank">Peanut Butter Tagalong Bundt Cake</a> from Mary at <a href="http://thatsmyhome.com/" target="_blank">That's My Home</a></li>
<li><a href="http://tartacadabra.blogspot.com/2015/03/peppermint-chocolate-marble-bundt-cake.html" target="_blank">Peppermint & Chocolate Marble Bundt Cake</a> from Lara at <a href="http://www.tartacadabra.blogspot.com/" target="_blank">Tartacadabra</a></li>
<li><a href="http://ilovebundtcakes.blogspot.com.es/2015/03/samoa-bundt-cake.html" target="_blank">Samoa Bundt Cake</a> from Beatriz and Mara at <a href="http://ilovebundtcakes.blogspot.com.es/" target="_blank">I Love Bundt Cakes</a></li>
<li><a href="http://www.jennyandsweet.com/2015/03/samoa-bundt-cake-bundtbakers.html" target="_blank">Samoa Bundt Cake</a> from Jana at <a href="http://www.jennyandsweet.com/" target="_blank">Jenny and Sweets</a></li>
<li><a href="http://cocinadeaisha.blogspot.com/2015/03/samoa-bundt-cake.html" target="_blank">Samoas Bundt Cake</a> from Aisha at <a href="http://cocinadeaisha.blogspot.com/" target="_blank">La Cocina de Aisha </a></li>
<li><a href="http://unmordiscounpecado.blogspot.com.es/2015/03/savannah-smiles-lemony-bundt-cake.html" target="_blank">"Savannah Smiles" Lemony Bundt Cake</a> from Samantha at <a href="http://unmordiscounpecado.blogspot.com.es/" target="_blank">Un Mordisco Un Pecado</a></li>
<li><a href="http://passionkneaded.blogspot.com/2015/03/spiked-lemonade-bundt-bundtbakers.html" target="_blank">Spiked Lemonade Bundt</a> from Kelly at <a href="http://passionkneaded.blogspot.com/" target="_blank">Passion Kneaded</a></li>
<li><a href="http://eatdrinkbemighty.com/tagalong-cookie-core-bundt/" target="_blank">Tagalong Cookie Core Bundt</a> from Julie at <a href="http://eatdrinkbemighty.com/" target="_blank">Eat, Drink, Be Mighty</a></li>
<li><a href="http://rebekahrose.blogspot.ca/2015/03/bundtbakers-chocolate-glazed-thin-mint.html" target="_blank">Thin Mint Chocolate Bundt Cake</a> from Rebekah at <a href="http://rebekahrose.blogspot.ca/" target="_blank">Making Miracles</a></li>
<li><a href="http://www.brunchwithjoy.com/eats/toffee-tastic-bundt-cake-bundtbakers/" target="_blank">Toffee-tastic Bundt Cake</a> from Linda at <a href="http://www.brunchwithjoy.com/" target="_blank">Brunch with Joy</a></li>
<li><a href="http://www.foodlustpeoplelove.com/2015/03/trios-peanut-butter-chocolate-chip-oat-bundt.html" target="_blank">Trios (Peanut Butter-Chocolate Chip-Oat) Bundt</a> from Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Love</a></li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/03/whats-your-favorite-girl-scout-cookie.html" target="_blank">What's your favorite Girl Scout Cookie? (Tagalong Bundt Cake)</a> from Wendy at <a href="http://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li>
<li><a href="http://www.kidsandchic.es/2015/03/whole-grain-oats-bundt-cake-bundtbakers.html" target="_blank">Whole Grain Oats Bundt {Rah-Rah Raisins}</a> from Rocio at <a href="http://www.kidsandchic.es/" target="_blank">KidsandChic</a></li>
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<a href="http://1.bp.blogspot.com/-CYLa8UEk3xk/VQa8LdGEGWI/AAAAAAAACr4/qoN_Iz_6MOE/s1600/BundtPeppermintChocolateMarble1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://1.bp.blogspot.com/-CYLa8UEk3xk/VQa8LdGEGWI/AAAAAAAACr4/qoN_Iz_6MOE/s1600/BundtPeppermintChocolateMarble1.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">Fuente de la receta: adaptado de la receta del <i>Cake Simple</i> - Christie Matheson</span></span></span> </span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;">Recipe source: adapted from the book Cake <span style="font-family: inherit;">S</span>imple, by Christie Matheson</span> </i></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><b><i>Bundt cake</i> marmoleado de chocolate y menta </b></span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="font-family: inherit;">Peppermint <span style="font-family: inherit;">& Cho<span style="font-family: inherit;">colate</span></span></span> Marble Bundt Cake</b></span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><u>Ingredient(e)s<b> </b></u></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">230 g de mantequilla, a temperatura ambiente <i>(230 g butter, room temperature)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">1<span style="font-family: inherit;">½</span> cucharaditas de cacao en polvo <i>(1</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon of cacao powder)</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">250 g de chocolate puro troceado <i>(250 g bittersweet chocolate, chopped)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">420 g de harina <i>(420 g all-purpose flour)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">1</span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de levadura química <i>(1</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon of baking powder)</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">1</span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de bicarbonato <i>(1</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon of baking soda)</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> cucharadita de sal <i>(</i></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">½</span></span></span> teaspoon salt)</span></span></i><br />
<span style="font-family: inherit;"><span style="text-align: justify;">450 g de azúcar <i>(450 g sugar)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">4 huevos (L) <i>(4 eggs, large)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">1 cucharadita de vainilla <i>(1 teaspoon vanilla extract)</i> Nielsen-Massey</span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">¼</span> cucharadita de aceite esencial de menta de LorAnn <i>(<span style="font-family: inherit;">¼</span> teaspoon of pepermint oil LorAnn) </i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">Colorante verde menta <i>(mint green food colour gel)</i></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">480 ml de </span></span><span style="font-family: inherit;"><span style="text-align: justify;"><i><span style="font-family: inherit;"><span style="text-align: justify;">crème fraîche</span></span></i> <i>(2 cups </i>crème fraîche<i>)</i></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="text-align: justify;">Pre<span style="font-family: inherit;">calienta el horno a </span>175<span style="font-family: inherit;">℃</span>. Engrasa e<span style="font-family: inherit;">l interio<span style="font-family: inherit;">r de un molde grande para bundt cakes</span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">.</span></span></span> </span></span><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;">Preheat the oven to 350<span style="font-family: inherit;">℉</span> (175<span style="font-family: inherit;">℃</span>). Grease the inside of a (large!) 12 cup Bundt<span style="font-family: inherit;"> </span>pan</span></span></i><span style="font-family: inherit;">.</span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Usando</span> un cuenco resistente al calor, funde el chocolate en el microondas.</span> Cuando esté completamente fundido, añade y mezcla el cacao en polvo con las varillas, hasta que quede suave.<br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In a heatproof bowl melt the chocolate in the microwave. When the chocolate<span style="font-family: inherit;"> </span>has completely melted, whisk in the cacao powder until smooth.</span></span></i><br />
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Mezcla bien la harina, la levadura química, el bicarbonato y la sal en un cuenco mediano.<br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Whisk the flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. </span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">En el cuenco <span style="font-family: inherit;">del </span>robot de<span style="font-family: inherit;"> cocina, bate la mantequilla con el azúcar hasta obtener una mezcla ligera y suave. Añade <span style="font-family: inherit;">los huevos, de uno en uno, <span style="font-family: inherit;">batiendo bien después de cada uno. Rasca <span style="font-family: inherit;">las paredes del cuenco y bate durante 30 segundos. Añade la vainilla y bate hasta que quede incorporada.</span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with the sugar until light and fluffy. Add the eggs, one at the time, beating well after each addition. Scrape down the bowl and beat for 30 seconds. Beat in the vanilla until incorporated.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Con <span style="font-family: inherit;">el robot a <span style="font-family: inherit;">baja velocidad, y batiendo sólo hasta que se hayan incorporado, añade: ⅓ de la mezcla de harina<span style="font-family: inherit;"><span style="font-family: inherit;">, y luego la mitad de la </span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;">crème fraîche</span></span></i>.<span style="font-family: inherit;"> <span style="font-family: inherit;">A continuación otro </span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">⅓ de la mezcla de harina<span style="font-family: inherit;"><span style="font-family: inherit;">, y la otra mitad de la </span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="text-align: justify;">crème fraîche</span></span></i><span style="font-family: inherit;"><span style="text-align: justify;">. <span style="font-family: inherit;">Acaba con el último tercio de harina. ¡Rasca <span style="font-family: inherit;">las paredes del cuenco hacia abajo tras cada adición, y procura no batir de más!</span></span></span></span><i><span style="font-family: inherit;"><span style="text-align: justify;"><br /></span></span></i></span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">With the mixer on low, add the flour mixture (in three increments)alternately with the crème fraîche (in two increments), beginning and ending with the flour and beating until just incorporated. Scrape down the bowl between additions and beat only until each addition is just incorporated. Do not overmix!</span></span></i><span style="font-family: inherit;"><span style="text-align: justify;"></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><br /></span>Vierte la mita<span style="font-family: inherit;">d de la mezcla <span style="font-family: inherit;">sobre el chocolate fundido, y mezcla con una espátula.</span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Pour about half of the cake batter into the chocolate mixture and with a spatula mix the chocolate with the batter.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Añade la esencia de menta y dos gotas de colorante verde a la otra mitad de la masa, <span style="font-family: inherit;">y mezcla con la espátula hasta obtener una <span style="font-family: inherit;">masa de color verde clar<span style="font-family: inherit;">o.</span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">In the other half, add the peppermint concentrated oil and two drops of green colouring, and with the spatula mix till the get a light green batter.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Vierte la mitad de la masa <span style="font-family: inherit;">verde en el molde. Vierte grandes cucharadas de <span style="font-family: inherit;">l</span>a mezcla de chocolate sobre <span style="font-family: inherit;">ella. Con un cuchillo, crea remolinos entre las dos masas. Vierte el resto de<span style="font-family: inherit;"> la mezcla de menta en el molde, repártela bien y usa de nuevo el cuchillo para arremoli<span style="font-family: inherit;">nar las dos masas.</span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Spread about half of the peppermint batter in the Bundt pan. Spoon dollops of the chocolate batter directly on top of the peppermint batter. Using a knife swirl the chocolate and peppermint batter together. Pour the remaing peppermint batter on top of the chocolate layer, smooth it out then use the knife to swirl the layers together.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Hornea d<span style="font-family: inherit;">urante una hora, hasta que puedas pinchar el ce<span style="font-family: inherit;">ntro del bizcocho con un pincho de madera y sacarlo limpio. Déjalo enfriar en el molde sobre una rejilla durante <span style="font-family: inherit;">media hora</span></span>, y despu<span style="font-family: inherit;">és vuélcalo para sacarlo y d<span style="font-family: inherit;">éjalo enf<span style="font-family: inherit;">riar por complet<span style="font-family: inherit;">o.</span></span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Bake for about 1 hour until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 30 minutes, then invert the cake onto the rack and let it cool completely<span style="font-family: inherit;">.</span> </span></span></i><br />
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<u><span style="font-family: inherit;"><span style="text-align: justify;">Glaseado/<i>Frosting</i>:</span></span></u><br />
<span style="font-family: inherit;"><span style="text-align: justify;">75 g de chocolate negro troceado <i>(75 g bittersweet chocolate, chopped</i>)</span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;">75 ml de nata (<i>75 ml of cream</i>)</span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">Chocolatinas de me<span style="font-family: inherit;">nta</span></span> para decorar (<i>Peppermint Chocolates to decorate</i>)</span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">C</span>alienta la nata y añade el chocolate troceado. Déjalo reposar durante un mi<span style="font-family: inherit;">nuto, y remueve hasta obtener una suave y hermosa ganache.</span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">Heat the cream and add it to the chopped chocolate. Let stand for about 1 minute and stir until a nice smooth ganache.</span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;">Puedes con<span style="font-family: inherit;">servar el bizcocho en un contenedor hermético a temperatura ambiente durante <span style="font-family: inherit;">dos o tres días. También puedes congelarlo ya decorado con la ganache (hasta un mes).</span></span> </span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;">The cake will keep in an airtight container at room temperature for 2/3 days. You can also freeze the cake with the ganache (up to a month).</span></span></i><br />
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<a href="http://1.bp.blogspot.com/-9sGUp9WLK-c/VQa8HwLgfYI/AAAAAAAACrw/jaqOHvdmBX4/s1600/BundtPeppermintChocolateMarble2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-9sGUp9WLK-c/VQa8HwLgfYI/AAAAAAAACrw/jaqOHvdmBX4/s1600/BundtPeppermintChocolateMarble2.JPG" width="270" /></a></div>
<span style="font-family: inherit;"><span style="text-align: justify;">Happy Bundt Baking! </span></span> Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com15tag:blogger.com,1999:blog-2207282109339071815.post-71470215870971794472015-02-19T14:00:00.000+01:002017-10-29T12:48:06.459+01:00Chocolate & Rose Bundt Cake with Spiced Rose Ganache (#BundtBakers)<b>Chocolate & Rose Bundt Cake with Spiced Rose Ganache</b><br />
<b>(</b><b>#Bundt<span style="font-family: inherit;">B</span>akers)</b><br />
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<a href="http://1.bp.blogspot.com/-cIS8r3gzVtk/VOIkFzvI1AI/AAAAAAAACpo/potBHOV6pCk/s1600/BundtChocoRosa2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://1.bp.blogspot.com/-cIS8r3gzVtk/VOIkFzvI1AI/AAAAAAAACpo/potBHOV6pCk/s1600/BundtChocoRosa2.JPG" width="400" /></a></div>
Mi primera entrada para el grupo de #Bundt<span style="font-family: inherit;">B</span>akers es un
<i>bundt cake </i>de chocolate y agua de rosas con una ganache con especias y también agua de rosas. En otras palabras, un <i>bundt cake</i> perfecto para una ocasión romántica como San Valentín (sí, hice la receta para ese día ;-) ).<br />
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Este mes la anfitriona es Tanya Gal del blog <a href="http://dessertstalking.com/blog/">Dessert Stalking </a>que nos ha propuesto elaborar un <i>bundt cake</i> con chocolate, en cualquier forma (puro, con leche, manteca de cacao, polvo, etc.) He elegido esta receta porque quería hacer una receta para San Valentín, y tengo pendiente, desde hace mucho tiempo, probar la receta de ganache con especias y agua de rosas del libro <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485"><i>Sky High: Irresistible Triple-Layer Cakes </i>de Alisa Huntsman</a>. Para el <i>bundt cake</i> he adaptado la receta de mi bizocho favorito de Whimsical Bakehouse. La receta original da una masa bastante fluida, y para el <i>bundt cake</i> normalmente necesitas una masa un poco más espesa, y por eso también he usado harina normal en vez de harina de pastelería (<i>cake flour</i>).<br />
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<a href="http://3.bp.blogspot.com/-PucIl3JuZIA/VOIkHOa_V8I/AAAAAAAACp4/qwkvcHu7a9U/s1600/BundtChocoRosa3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://3.bp.blogspot.com/-PucIl3JuZIA/VOIkHOa_V8I/AAAAAAAACp4/qwkvcHu7a9U/s1600/BundtChocoRosa3.JPG" width="400" /></a></div>
El <i>bundt cake</i> "romántico" fue un éxito, chocolate total con el sabor sutil del agua de rosas (¡cómo huele!) y la ganache (¡espectacular el sabor! le dio un toque extra. ¡Para repetir! ;-) <br />
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My first post for the group #Bundtbakers is a chocolate and rose Bundt cake with a spiced rose ganache.A very chocolately, "romantic" Bundt cake, perfect for every special ocasion, and of course for Valentine's Day (yes, I made this one for the 14th of February). I adapted my favourite chocolate cake recipe from the Whimsical Bakehouse (made it a bit firmer) and used the recipe of the absolutely delicious spiced rose ganache from <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485">Alisa Huntsman (Sky High: Irresistible Triple-Layer Cakes)</a>, which I wanted to try for some time now :-)<br />
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<a href="http://2.bp.blogspot.com/-3VD13PSFV4Y/VOIkLFPvfzI/AAAAAAAACqQ/6eqZWe9zUqs/s1600/BundtChocoRosa6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-3VD13PSFV4Y/VOIkLFPvfzI/AAAAAAAACqQ/6eqZWe9zUqs/s1600/BundtChocoRosa6.JPG" width="270" /></a></div>
This month the host is Tanya Gal del blog <a href="http://dessertstalking.com/blog/">Dessert Stalking.</a>
She has proposed to make a Bundt cake with chocolate, any type of chocolate would do. My "romantic" chocolate Bundt cake was delicious, an intense dark chocolate color, a tender crumb and a delicious chocolate taste with a subtle hint of rose, mmmmmm! The ganache (fantastic!!) was a great success, I will certainly try the recipe again in a layer cake :-) And thank you Tanya for hosting this month theme, loved it!<br />
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<a href="http://4.bp.blogspot.com/-y9uU_EEztOM/VN4z8Iel8BI/AAAAAAAACoQ/HhIkqcae-V8/s1600/BundtBakers%2Bpost.png" imageanchor="1"><img alt="http://www.foodlustpeoplelove.com/p/bundtbakers.html" border="0" src="https://4.bp.blogspot.com/-y9uU_EEztOM/VN4z8Iel8BI/AAAAAAAACoQ/HhIkqcae-V8/s1600/BundtBakers%2Bpost.png" title="Bundt Bakers" /></a></div>
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<span style="font-family: inherit;">#BundtBakers<span style="text-align: justify;"> is a group of bundt
loving bakers who get together once a month to bake bundts with a common
ingredient or theme. We take turns hosting each month and choosing the
theme or ingredient. If you are a food blogger and would like to join
us, just send an email with your blog URL to
foodlustpeoplelove@gmail.com. All recipes and photographs can be found
on our individual blogs, on our </span><a href="https://www.pinterest.com/flpl/bundtbakers/" style="text-align: justify;">Pinterest board</a><span style="text-align: justify;">, and the </span><a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" style="text-align: justify;">#BundtBakers homepage</a><span style="text-align: justify;">.</span></span><br />
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Here are February's Chocolate themed Bundt Bakers:
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<li><a href="http://cassieskitchennyc.com/2015/02/19/almond-apricot-bundt-cake-with-dark-chocolate-ganache-bundtbakers/" target="_blank">Apricot Almond Bundt Cake with Dark Chocolate Ganache</a> by Cassandra at Cassie's Kitchen<br />
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<li><a href="http://www.spiceroots.com/blackforest-bundt-cake-bundtbakers/" target="_blank">Blackforest Bundt Cake</a> by Anshie at SpiceRoots</li>
<li><a href="http://www.tartacadabra.blogspot.com/2015/02/chocolate-rose-bundt-cake-with-spiced.html" target="_blank">Chocolate & Rose Bundt Cake with Spiced Rose Ganache</a> by Lara at Tartacadabra</li>
<li><a href="http://basicndelicious.com/chocolate-and-almonds-bundt-cake-bundtbakers/" target="_blank">Chocolate and Almonds Bundt Cake</a> by Kathya at Basic N Delicious</li>
<li><a href="http://cocinadeaisha.blogspot.com/2015/02/chocolate-and-lavender-bundt-cake.html" target="_blank">Chocolate and Lavender Bundt Cake</a> by Aisha at La Cocina de Aisha</li>
<li><a href="http://ilovebundtcakes.blogspot.com/2015/02/chocolate-buttermilk-bundt-cake.html" target="_blank">Chocolate Buttermilk Bundt Cake</a> by Beatriz & Mara at I love Bundt Cakes</li>
<li><a href="http://eatdrinkbemighty.com/" target="_blank">Chocolate Covered Strawberry Bundt Cake</a> by Julie at Eat, Drink, and Be Mighty</li>
<li><a href="http://livingthegourmet.com/2015/02/chocolate-crumb-bundt-bundtbakers.html" target="_blank">Chocolate Crumb Bundt</a> by Catherine at Living the Gourmet</li>
<li><a href="http://bylelush.blogspot.co.uk/2015/02/chocolate-custard-floating-island-bundt.html" target="_blank">Chocolate Custard Floating Island Bundt Cake</a> by Jelena at A Kingdom For a Cake</li>
<li><a href="http://jersey-scrapper.blogspot.com/2015/02/chocolate-honeycomb-bundt-bundt-bakers.html" target="_blank">Chocolate Honeycomb Bundt</a> by Sue at Just Sew Sue</li>
<li><a href="http://www.frommysweetheart.com/chocolate-irish-cream-bundt-bundtbakers/" target="_blank">Chocolate Irish Cream Bundt</a> by Anne at From My Sweet Heart</li>
<li><a href="http://brooklynhomemaker.com/2015/02/19/chocolate-orange-bundt-cake-bundtbakers/" target="_blank">Chocolate Orange Bundt Cake</a> by Tux at Brooklyn Homemaker</li>
<li><a href="http://magnoliadays.com/2015/chocolate-pound-cake/" target="_blank">Chocolate Pound Cake</a> by Renee at Magnolia Days</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/02/chocolate-strawberry-pound-cake-for.html" target="_blank">Chocolate Strawberry Pound Cake</a> by Wendy at A Day in the Life on the Farm</li>
<li><a href="http://pattyscake-pbb.blogspot.com/2015/02/cider-white-chocolate-bundt-cake-with.html" target="_blank">Cider White Chocolate Bundt Cake with White Chocolate Glaze </a> by Patricia at Patty's Cake</li>
<li><a href="http://www.brunchwithjoy.com/eats/dark-chocolate-pomegranate-bundt-cake/" target="_blank">Dark Chocolate Pomegranate Bundt Cake</a> by Linda at Brunch with Joy</li>
<li><a href="http://dessertstalking.com/blog/devils-food-chocolate-bundt-cake/" target="_blank">Devil's Food Chocolate Bundt Cake</a> by Tanya at DessertStalking Blog</li>
<li><a href="http://enlacocinadecaro.blogspot.com/2015/02/bundtbaker-double-chocolate-sour-cream.html" target="_blank">Double Chocolate Sour Cream Bundt Cake</a> by Carola at En La Cocina de Caro</li>
<li><a href="http://mediaraciondobleporfavor.blogspot.com/2015/02/bundt-de-falso-chocolate-false.html" target="_blank">False Chocolate Bundt Cake</a> by Anna at Media RaciÛn Doble, Por Favor</li>
<li><a href="http://passionkneaded.blogspot.com/2015/02/guava-and-chocolate-bundt-bundtbakers.html" target="_blank">Guava and Chocolate Bundt</a> by Kelly at Passion Kneaded</li>
<li><a href="https://sewyoucancook.wordpress.com/2015/02/19/bundtbakers-chocolate/" target="_blank">How the Grinch Stole Valentine's Day</a> by Lauren at Sew You Think You Can Cook</li>
<li><a href="http://keepitsimplesweetieblog.com/kickin-chocolate-bundt-cake-bundtbakers/" target="_blank">Kickin Chocolate Bundt Cake</a> by Kaylin at Keep it Simple, Sweetie</li>
<li><a href="http://www.thespicedlife.com/2015/02/lemon-glazed-white-chocolate-cream-cheese-pound-cake-mini-bundts-bundtbakers.html" target="_blank">Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts</a> by Laura at The Spiced Life</li>
<li><a href="http://noshingwiththenolands.com/mars-bar-bundt-bundtbakers/" target="_blank">Mars Bar Bundt</a> by Tara at Noshing With The Nolands</li>
<li><a href="http://curries-shilpi.blogspot.com/2015/02/marshmallows-chocolate-bundt-cake.html" target="_blank">Marshmallows Chocolate Bundt Cake</a> by Shilpi at SimplyVeggies</li>
<li><a href="http://www.foodlustpeoplelove.com/2015/02/quadruple-chocolate-bundt.html" target="_blank">Quadruple Chocolate Bundt</a> by Stacy at Food Lust People Love</li>
<li><a href="http://bakinginpyjamas.com/2015/02/19/red-velvet-bundt-with-white-chocolate-roses/" target="_blank">Red Velvet Bundt with White Chocolate Roses</a> by Laura at Baking in Pyjamas</li>
<li><a href="http://www.mummyandcute.es/2015/02/sacher-bundt-cake.html" target="_blank">Sacher Bundt Cake</a> by Esti at Mummy & Cute</li>
<li><a href="http://www.kidsandchic.es/2015/02/spicy-chocolate-mini-bundt-cake-bundtbakers.html" target="_blank">Spicy Chocolate Mini Bundt Cake</a> by Rocio at Kids & Chic</li>
<li><a href="http://thefreshmancook.blogspot.com/2015/02/triple-chocolate-buttermilk-bundt.html" target="_blank">Triple Chocolate Buttermilk Bundt Cake</a> by Teri at The Freshman Cook</li>
<li><a href="http://janesadventuresindinner.com/2015/02/bundtbakers-triple-chocolate-threat-bundt.html" target="_blank">Triple Chocolate Threat Bundt</a> by Jane at Jane’s Adventures in Dinner</li>
<li><a href="http://rebekahrose.blogspot.com/2015/02/bundtbakers-tunnel-of-fudge-bundt-cake.html" target="_blank">Tunnel of Fudge Bundt Cake</a> by Rebekah at Making Miracles</li>
<li><a href="http://unmordiscounpecado.blogspot.com/2015/02/white-chocolate-raspberries-bundt-cake.html" target="_blank">White Chocolate & Raspberries Bundt Cake</a> by Samantha at Un Mordisco Un Pecado</li>
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<ul></ul>
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<a href="http://1.bp.blogspot.com/-8DNJ1ptRVmY/VOIkGOUqu6I/AAAAAAAACps/8HsKCKF6Ef8/s1600/BundtChocoRosa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-8DNJ1ptRVmY/VOIkGOUqu6I/AAAAAAAACps/8HsKCKF6Ef8/s1600/BundtChocoRosa1.JPG" width="270" /></a></div>
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">Fuente (bundt cake): adaptado de la receta del <a href="http://www.thewhimsicalbakehouse.com/books">Whimsical Bakehouse</a></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">Fuente<span style="font-family: inherit;"> (ganache): </span>adaptad<span style="font-family: inherit;">a</span> de Sky High: Irresistible Triple-Layer Cakes - Alisa Huntsman </span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><b><span style="text-align: justify;">Chocolate <span style="font-family: inherit;">&<span style="font-family: inherit;"> </span></span>Rose Bundt <span style="font-family: inherit;">cake with Spiced Rose Ganache</span> </span></b></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><u><span style="text-align: justify;"><span style="font-family: inherit;">Ingre<span style="font-family: inherit;">dientes:</span></span> </span></u></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="text-align: justify;">250 g de mantequilla, a temperatura ambiente (2<span style="font-family: inherit;">50 g<span style="font-family: inherit;"> butter, room temperature)</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">400 g de azúcar (400 g <span style="font-family: inherit;">granulated sugar)</span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">4 huevos (L) <span style="font-family: inherit;">(4 <span style="font-family: inherit;">large eggs)</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">75</span> g de cacao en polvo (75 g <span style="font-family: inherit;">cacao powder)</span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;">350 g de <span style="font-family: inherit;">harina (350 g <span style="font-family: inherit;">allp<span style="font-family: inherit;">urpose flour)</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">½</span> cucharadita de sal<span style="font-family: inherit;"> (pinch of salt)</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 <span style="font-family: inherit;">cuchar<span style="font-family: inherit;">aditas de bicarbonato (2 teaspoons of baking soda)</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">½</span> c<span style="font-family: inherit;">ucharadita de levadura química (half a teaspoon of baking powder)</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">240 ml de <span style="font-family: inherit;">mazada (<i>buttermilk</i>) (1cup<span style="font-family: inherit;"> buttermilk)</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 cucharaditas de agua de <span style="font-family: inherit;">rosas (Nielsen-Massey) (2 tbs vanilla extract)</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">150 ml de agu<span style="font-family: inherit;">a (150 ml water)</span> </span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Elaboració<span style="font-family: inherit;">n:</span></span> </span></span></span></u></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Lleva el agua <span style="font-family: inherit;">a ebullición</span></span></span>. Pon el cacao en un cuenco y añade el agua hirviendo poco a poco, <span style="font-family: inherit;">mezcl<span style="font-family: inherit;">a</span>ndo</span> bien para quitar todos los grumos. <span style="font-family: inherit;">Déjalo</span> enfriar<span style="font-family: inherit;">. </span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><i>Bring the water to boil. Put the cacao in<span style="font-family: inherit;"> a bowl and add the bowling water, stirr we<span style="font-family: inherit;">ll to <span style="font-family: inherit;">make a smooth paste without lumps. Let cool<span style="font-family: inherit;">. </span></span></span></span></i> </span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Precalient<span style="font-family: inherit;">a</span> el horno a 170<span style="font-family: inherit;">℃</span>. Eng<span style="font-family: inherit;">ras<span style="font-family: inherit;">a</span> un molde de <i><span style="font-family: inherit;">b</span>undt <span style="font-family: inherit;">c</span>ake</i> con espray o con aceite. </span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Preh</i><span style="font-family: inherit;"><i>eat the oven at 170ºC (350 Fa</i><span style="font-family: inherit;"><i>hrenheit). Grease the bundt mo</i><span style="font-family: inherit;"><i>uld with a </i><span style="font-family: inherit;"><i>cooking spray or with butter and flour.</i> </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span> </span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Bate la mantequilla con el azúcar hasta <span style="font-family: inherit;">obtener</span> una crema blanca y cremosa. Añade <span style="font-family: inherit;">el agua de rosas y bate bien (ra<span style="font-family: inherit;">spa las <span style="font-family: inherit;">pare<span style="font-family: inherit;">des y el fondo del cuenco para asegurarte de que todo <span style="font-family: inherit;">queda bien mezclado</span></span></span></span><span style="font-family: inherit;">). Añade después los huevos, uno<span style="font-family: inherit;"> a uno, y mezcla<span style="font-family: inherit;"> después bien (a velocidad baja)<span style="font-family: inherit;"> hasta obtener una mezcla <span style="font-family: inherit;">homogénea</span>. </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">I<span style="font-family: inherit;">n a bowl of a standing mixer beat the butter with the sugar<span style="font-family: inherit;"> until light and fluffy. Add the rose water and mix <span style="font-family: inherit;">10 seconds more. Add the eggs, one<span style="font-family: inherit;"> at a time, beating well after each addition. </span></span></span></span></span></i> </span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Tamiza la harina, sal, levadura química<span style="font-family: inherit;"> y el bicarbonato y <span style="font-family: inherit;">mézclalos</span> con una <span style="font-family: inherit;">espátula</span>. </span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Whis<span style="font-family: inherit;">k the flour, salt, baking pow<span style="font-family: inherit;">der and baking soda in a medium bowl until thoroughly combined. </span></span></i> </span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Añade a la masa de mantequilla un tercio de la h<span style="font-family: inherit;">arina y <span style="font-family: inherit;"><span style="font-family: inherit;">mézclal<span style="font-family: inherit;">a</span></span> bien. Añade la mitad de<span style="font-family: inherit;"> la mazada</span> y continua alternando los ingredientes, terminando (siempre ;-) ) con la h<span style="font-family: inherit;">arina.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Wit<span style="font-family: inherit;">h the mixer on low; add the flour mixture (in three increments) alternately with the buttermilk (in two increments), beginning and ending with the flour and beating until just incorporated. </span></i> </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">A continuación</span>, con una <span style="font-family: inherit;">espátula</span> grande, <span style="font-family: inherit;">incorpora la mezcla de cacao <span style="font-family: inherit;">a</span> la masa; <span style="font-family: inherit;">asegúrate de que <span style="font-family: inherit;">todo queda bien mezclado, <span style="font-family: inherit;">que no <span style="font-family: inherit;">quede masa "blanca" por ningún sitio.</span></span></span></span><span style="font-family: inherit;"> <span style="font-family: inherit;">Vierte la masa en el molde </span><i>bundt</i>, colócalo a media altura en el horno, y h<span style="font-family: inherit;">orn<span style="font-family: inherit;">ea el <i>bundt</i></span> durante unos 50-60 minutos,</span><span style="font-family: inherit;"> o hasta que, al pincharlo c<span style="font-family: inherit;">on una brocheta, <span style="font-family: inherit;">ésta</span> <span style="font-family: inherit;">salga limpia.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Add the cacao mixture to the batter with a spatula, and <span style="font-family: inherit;">fully incorporate. Pour the batter in the bundt pan and bake for about 50-60 minutes<span style="font-family: inherit;">, <span style="font-family: inherit;">un<span style="font-family: inherit;">til a toothpick inserted in the centre comes out with no <span style="font-family: inherit;">crumbs. </span></span></span></span></span></i> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Saca el <i>bundt </i>del horno y déjalo<span style="font-family: inherit;"> </span>re<span style="font-family: inherit;">posar unos <span style="font-family: inherit;">20-25</span> minutos en una rejilla. Después ya puedes desmoldarlo <span style="font-family: inherit;">poniéndolo boca abajo, y dejarlo <span style="font-family: inherit;">e<span style="font-family: inherit;">n</span>friar del todo sobre la rejilla.</span></span><span style="font-family: inherit;"> </span></span> </span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Let the cake cool in the pan for about <span style="font-family: inherit;">20-25</span></span> </span></span>minutes, and after that loosen the cake on a wire <span style="font-family: inherit;">rack and let it cool completely. </span></span></span></span></span></span></span></span> </span></i></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: inherit;"> </span></i> </span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;">Ganache <span style="font-family: inherit;">de Especias con Leche de Coco y Agua de Rosas</span></span></b></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u><span style="font-family: inherit;"><span style="font-family: inherit;">Ingre<span style="font-family: inherit;">dientes:</span> </span></span></u></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">45<span style="font-family: inherit;">0</span> g de chocolate negro (1 pound bittersweet chocolate<span style="font-family: inherit;">)</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">180 ml de leche de <span style="font-family: inherit;">coco (<span style="font-family: inherit;">⅔</span> cup unsweetened coconut milk)</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">180 ml nata (</span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">⅔</span></span></span></span></span></span></span></span> cup heavy cream)</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">3 ramas de canela, <span style="font-family: inherit;">partidas</span> (3 cinnamon sticks, broken up)</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 <span style="font-family: inherit;">c<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">ayena</span></span></span> (1 small dried hot red pepper)</span> </span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cucharadita de hebras de azafrán (1 teaspoon <span style="font-family: inherit;">loosely packed saffron threads)</span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">½</span></span></span></span></span> vaina de vainilla<span style="font-family: inherit;">, <span style="font-family: inherit;">abierta a la mitad</span></span> (</span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">½</span></span></span></span></span> vanilla bean, split lengthwise) </span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">½</span></span></span></span></span> cuchar<span style="font-family: inherit;">adita de <span style="font-family: inherit;">agua de rosas (Nielsen-Massey)</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><u><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Elaboración</span></span></span></span></u><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">:</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Trocea el chocolate y colócalo en un cuenco resistente al calor.</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">E<span style="font-family: inherit;">n un cazo mediano<span style="font-family: inherit;"> <span style="font-family: inherit;">m</span>ezcla la leche </span>de coco, la nata, la canela, la cayena y el azafrán. Con la punta de un cuchillo raspa las semillas de la vainilla y mézclalas <span style="font-family: inherit;">con la nata; añade también la vaina</span></span>. Cali<span style="font-family: inherit;">en<span style="font-family: inherit;">ta la mezcla hasta que hierva suavemente, y déjala cocer durante 10 minu<span style="font-family: inherit;">tos. Retírala del </span></span></span>fuego.</span></span></span></span></span></span></span><br />
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<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Chop the chocolate in pieces and place i<span style="font-family: inherit;">t in a hea<span style="font-family: inherit;">tpro<span style="font-family: inherit;">of bowl. </span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">In a medium s<span style="font-family: inherit;">aucepan, combine the coconut<span style="font-family: inherit;"> m<span style="font-family: inherit;">ilk, cream, cinnamon sticks, hot pepper and safron. With the tip of a small knife, scrap<span style="font-family: inherit;">e the tiny seeds from the vanilla bean into the cream; add the pod too. Bring to a simmer and continue to cook over the lowest hea<span style="font-family: inherit;">t for 10 minutes. Remove from the hea<span style="font-family: inherit;">t.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Retira la cayena del cazo, y deja reposa<span style="font-family: inherit;">r la mezcla durante 10 minutos<span style="font-family: inherit;"> más. Vuelve a calentarla y<span style="font-family: inherit;">, colándola, vi<span style="font-family: inherit;">értela sobre el chocolate troceado. Añade al agua de rosas. D<span style="font-family: inherit;">éjalo reposar 5 minutos, y <span style="font-family: inherit;">luego mezcla con las varillas hasta que quede una mezcla homogénea. Si el chocolate no se <span style="font-family: inherit;">funde del todo, mételo 20 segundos en el microondas a <span style="font-family: inherit;">media potencia (±<span style="font-family: inherit;">600 W), y vu<span style="font-family: inherit;">elve a removerlo.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"></span></span></span></span></span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<i><span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">D<span style="font-family: inherit;">iscard the hot pepper at once. Allow the cream to infuse for 10 minutes longer. <span style="font-family: inherit;">Reheat the cream and strain (met een<span style="font-family: inherit;"> zeef) the cream over the cho<span style="font-family: inherit;">pped chocolate, and add the rosewater. Let stand for about 5 minutes, then whisk until smooth. Mocht<span style="font-family: inherit;"> de chocolade niet helemaal opgelost zijn, zet het dan 20 seconde in de microondas op 6<span style="font-family: inherit;">0</span>0 Watt en <span style="font-family: inherit;">roer nogmaals door. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">¡Vierte parte de la ganache sobre el bundt cake y disfrútalo! El resto puedes conservarlo hasta una semana en el frigo (o congelarlo), <span style="font-family: inherit;">o simplemente servirlo de postre. ¡<span style="font-family: inherit;">Delicios<span style="font-family: inherit;">a</span>!</span></span> ;-)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>Pour <span style="font-family: inherit;">some of the ganache over the bundt cake and enjoy!</span> You can keep the rest for up to a week in the fridge (or freeze it), o</i><span style="font-family: inherit;"><i>r </i><span style="font-family: inherit;"><i>just serve it as a </i><span style="font-family: inherit;"><i>dessert. Delicious!</i><span style="font-family: inherit;"><i> ;-)</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="http://3.bp.blogspot.com/-XNbMqAXwulY/VOIkJZ133dI/AAAAAAAACqA/tfhVY4wudw0/s1600/BundtChocoRosa4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://3.bp.blogspot.com/-XNbMqAXwulY/VOIkJZ133dI/AAAAAAAACqA/tfhVY4wudw0/s1600/BundtChocoRosa4.JPG" width="400" /></a></div>
<span style="font-family: inherit;"><span style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span></span></span></span>Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com21tag:blogger.com,1999:blog-2207282109339071815.post-44258485209842305942015-02-15T17:28:00.000+01:002015-10-07T18:57:01.844+02:00Bundt Cake de Cerveza Negra<b>Bundt cake de Cerveza Negra</b><br />
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Esta es una receta que tenía desde hace muuuchos años en mi lista de "cosas que tengo que probar" y, cada vez que me acordaba... pues no había cerveza negra en casa, claro ;-) Hace dos semanas me acordé otra vez, y por supuesto seguía sin tener Guinness en casa, así que la apunté inmediatamente en la lista de la compra (la lista de cosas para hacer, siempre creciendo ;-) ) ... Pero por fin, por fin tengo dos latas grandes en casa, de reserva. ¡¡Y menos mal, porque esta receta es espectacular!! El resultado es un <i>bundt cake </i>muy oscuro y jugoso, con un tono ligeramente amargo/malteado de la cerveza. No, no sabe a cerveza ni resulta áspero, pero tiene un sabor particular y un retrogusto sutil que a mí (y a mi maridín) nos han parecido verdaderamente deliciosos.<br />
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Lleva más que suficiente (y me quedo corta ;-) ) azúcar para compensar el amargor de la Guinness, pero si no te gustan los cakes/<i>bundts</i> muy dulces, ¡esta receta es para ti, porque no es dulzona en absoluto! Y en combinación con el glaseado de crema de queso por encima, que imita el contraste de la espuma de la cerveza con el negro de la bebida en sí, ya os puedo decir que se ha convertido en una de nuestras recetas favoritas en esta casa. Y del resto de gente que la ha probado, casi todo el mundo quería la receta, así que aquí tenéis ;-)<br />
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Es una pena que no haya iconos de "favorita" para las recetas, porque esta se llevaría uno doble ya :-)<br />
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Fuente: versión adaptada de <a href="http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086">Nigella Lawson</a><br />
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<b><i>Bundt cake</i> de cerveza negra</b><br />
<u>Ingredientes:</u><br />
250 g de mantequilla<br />
250 ml de Guinness<br />
2 huevos (L) <br />
75 g de cacao en polvo<br />
275 g de harina<br />
2 cucharaditas de bicarbonato<br />
250 g de azúcar blanco<br />
100 g de azúcar moreno oscuro ("dark brown sugar de Tate & Lyle")*<br />
150 ml de nata agria (<i>sour cream</i>)<br />
1 cucharadita de vainilla (preferiblemente de Nielsen-Massey)<br />
*puedes sustuir el azúcar moreno oscuro por azúcar moreno <br />
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<u>Elaboración:</u><br />
Precalienta el horno a 175℃ y engrasa un molde de <i>bundt cake</i> con espray para hornear o con aceite.<br />
Tamiza la harina con el bicarbonato y remuévelos bien (para que el bicarbonato se mezcle bien con la harina). <br />
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Vierte la cerveza, la mantequilla y el cacao en un cazo, y ponlo a fuego suave, para que la mantequilla se funda por completo. Asegúrate de mezclar bien el cacao con la cerveza, que no queden grumos. Añade a continuación los dos tipos de azúcar, y mezcla bien. En un cuenco aparte, bate los dos huevos con la vainilla, y añade a continuación la nata agria, mezclando todo bien. Añade esta mezcla de huevo y nata a la mezcla de cerveza, y remueve. Añade por fin la harina con el bicarbonato y mezcla todo bien con una espátula.<br />
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Vierte la mezcla en el molde, coloca el molde a media altura del horno, y hornea durante unos 40 minutos. Puede estar lista antes o tardar 5 minutos más, dependiendo del horno. Comienza a comprobar si está hecho a los 35 minutos, pinchando con un pincho de madera (tiene que salir seco). ¡Es importante no pasarse de tiempo con este <i>bundt cake</i>! Cuando esté listo, déjalo enfriar durante 20 minutos, y después sácalo del molde (volteándolo) y déjalo enfriar por completo sobre una rejilla. El bizcocho es relativamente frágil, así que es importante dejarlo enfriar antes de sacarlo del molde.<br />
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<b>Glaseado de crema de queso</b><br />
<u>Ingredientes:</u><b> </b><br />
100 g de mantequilla, a temperatura ambiente<br />
200 g de azúcar glas, tamizado<br />
200 g de queso crema, tipo "Philadelphia"<br />
1/2 cucharadita de vainilla<br />
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<u>Elaboración: </u><br />
Bate la mantequilla con el azúcar glas hasta tener una ligera mezcla de color blanco; rasca las paredes y el fondo del cuenco con una espátula, y añade la crema de queso y la vainilla; mezcla todo bien. <br />
Vierte el glaseado sobre el <i>bundt cake</i> "con gracia", que parezca la espuma de la cerveza ;-) Puedes conservar el bundt unos días en la nevera... si no te lo zampas de una sentada ;-)<br />
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<br />Larahttp://www.blogger.com/profile/12626623923162065392noreply@blogger.com32