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Citrus and Ginger Bundt Cake · GialloZafferano.com

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  Speaker 1: Citrus and ginger bundt cake, baked in a 9-inch or
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  Speaker 1: 23-centimeter ring pan, has a soft crumb, a strong aroma
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  Speaker 1: of orange and mandarin, and a warm, spicy note of ginger.
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  Speaker 1: A shiny mandarin glaze and fresh mandarin pieces with rosemary
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  Speaker 1: on top make it look festive and special. For about
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  Speaker 1: eight servings, you need about 40 minutes of preparation, 45
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  Speaker 1: to 50 minutes of baking, plus about one hour for cooling.
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  Speaker 1: You need these ingredients for the batter. Type 00 flour,
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  Speaker 1: 2 1⁄2 cups, 300 grams. Eggs, 3. Butter, softened, 10
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  Speaker 1: 1⁄2 tablespoons, 150 grams. Orange peel, to taste. Mandarin orange peel,
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  Speaker 1: to taste. Mandarin orange juice, 3 ounces, 85 grams. Orange juice,
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  Speaker 1: 3 ounces, 85 grams. Powdered ginger, 5 teaspoons, 10 grams.
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  Speaker 1: Brown sugar, 3 quarters of a cup, 180 grams. Baking powder,
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  Speaker 1: 4 teaspoons, 16 grams. For the glaze you need. Powdered sugar, 0.8 cup,
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  Speaker 1: 100 grams. Mandarin orange juice, 5 teaspoons, 25 grams. For
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  Speaker 1: decoration you need. Mandarin oranges, 1. Rosemary, to taste. Start
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  Speaker 1: with the flavored butter. Place the softened butter in a bowl.
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  Speaker 1: Add the grated zest of the orange and the mandarin.
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  Speaker 1: Mix until the citrus aromas are well combined with the butter.
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  Speaker 1: Set aside. Squeeze the orange and the mandarins. Obtain about
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  Speaker 1: 3 fluid ounces of orange juice and about 3 fluid
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  Speaker 1: ounces of mandarin juice. Mix these juices together. Measure an
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  Speaker 1: extra 1 tablespoon plus 2 teaspoons, about 25 grams of
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  Speaker 1: mandarin juice and set it aside for the glaze. In
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  Speaker 1: a large bowl, add the eggs. Add the brown sugar.
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  Speaker 1: Beat with electric beaters until the mixture becomes light, voluminous
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  Speaker 1: and frothy. Add the flavored butter to the whipped eggs.
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  Speaker 1: Continue to work with the electric beaters until the butter
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  Speaker 1: is fully incorporated and the mixture is smooth. In a
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  Speaker 1: separate bowl, sift the flour together with the baking powder.
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  Speaker 1: Add part of these dry ingredients to the egg and
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  Speaker 1: butter mixture. Add the powdered ginger. Mix with the electric
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  Speaker 1: beaters until combined. Pour in part of the mixed citrus juice.
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  Speaker 1: Add the remaining dry ingredients. Mix again. Add the remaining
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  Speaker 1: citrus juice. Continue mixing with the beaters until the batter
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  Speaker 1: is completely homogeneous, smooth, and without lumps. Grease a 9-inch,
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  Speaker 1: 23-centimeter bundt pan, about 4 inches, 10 centimeters deep. Flour
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  Speaker 1: the pan, making sure you cover all the inner surfaces.
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  Speaker 1: Pour the batter into the pan. Distribute it evenly with
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  Speaker 1: a spatula and level the surface. Place the pan in
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  Speaker 1: a conventional oven preheated to 338 degrees Fahrenheit, 170 degrees Celsius.
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  Speaker 1: Bake for about 45 to 50 minutes. The cake must
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  Speaker 1: be well risen and cooked through. When the baking time
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  Speaker 1: is over, remove the bundt pan from the oven. Let
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  Speaker 1: the cake rest in the pan for about 20 minutes.
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  Speaker 1: When it is no longer very hot but still warm,
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  Speaker 1: gently invert the cake onto a wire rack. Lift off
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  Speaker 1: the pan carefully. Let the bundt cake cool completely on
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  Speaker 1: the rack. While the cake cools, prepare the mandarin segments
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  Speaker 1: for decoration. Take one mandarin. Supreme it by cutting away
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  Speaker 1: the peel and the white pit, then cutting out the
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  Speaker 1: clean segments between the membranes. Cut each segment in half.
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  Speaker 1: Set these pieces aside for later decoration. Prepare the glaze.
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  Speaker 1: Pour the reserved 1 tablespoon plus 2 teaspoons, about 25
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  Speaker 1: grams of mandarin juice into a bowl. Add the powdered sugar.
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  Speaker 1: Whisk with a whisk until you obtain a smooth, homogeneous glaze,
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  Speaker 1: without lumps. When the bundt cake is completely cool, place
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  Speaker 1: it on a serving plate. Pour the mandarin glaze over
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  Speaker 1: the top. Let it run naturally down the sides. Decorate
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  Speaker 1: the top of the cake with the mandarin pieces. Add
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  Speaker 1: rosemary needles or small sprigs as decoration, using them sparingly
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  Speaker 1: so they remain mostly visual. Serve the citrus and ginger
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  Speaker 1: bundt cake as a fragrant, tender ring cake with a
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  Speaker 1: bright mandarin finish. Store the cake in the refrigerator and
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  Speaker 1: use it within two days.